1. Use a kitchen electronic scale to mix 50g glutinous rice flour, 15g corn starch, 25g icing sugar, and 85g milk
2. Stir until melted and no particles
3. Put it on the pot and steam for 20-30 minutes, steam until there are no white lumps, and start another pot. The pot should be dry. Pour in an appropriate amount of glutinous rice flour and stir fry. Don't fry for too long. After heating evenly, put it on a dry plate. Reserve (the flour in this step is used to wrap the dough without stickiness)
4. After the dough is steaming and the glutinous rice flour is fried, you can start whipping cream~ The bowl of whipping cream can save some time and freeze in the freezer of the refrigerator for two hours (the time depends on everyone's situation, just for the sake of whipping), of course the cream is also Add 15g of powdered sugar from 200g of cream stored in the fresh-keeping compartment of the refrigerator or add it according to personal preference. (You can add it and try it, you can have more sweet ones) Then use a whisk to whip the cream in one direction until it is wavy. The whisk will not drip when lifted, but it will hang down into a triangle shape. can
5. After the steamed dough is crystal clear, add 5g of butter and stir. Then put on gloves and knead the dough repeatedly until it cools down.
6. After the dough is kneaded, weigh it up to see the number of grams, and then divide it into 6 equal parts, lightly sprinkle some fried glutinous rice flour, round it, and use a rolling pin to roll it into a thin skin (do not care how thin the skin is, because there is no It will retract when used immediately, just roll it out to a moderate thickness)
7. Put the whipped cream into the piping bag or the triangle of the fresh-keeping bag, cut a hole on the tip with scissors, and then start to pack Xue Mei Niang
8. When Bao Xuemeiniang was wearing her, she lifted the skin down and gently shaken it, letting it naturally rise and sag, and then spread it on the round abrasive tool, or take a plate. Squeeze the cream, add your favorite fruit or Oreo powder, and make your own favorite flavor. The cream can be added boldly. After adding full, pinch Xue Meiniang's skin and close the mouth like a small dumpling (specific operation: pinch one corner, then pinch the back corner, layer by layer, after finishing the mouth, put Xue Meiniang Buckle to the base of the package)
9. The wrapped Xue Meiniang puts it in the freezer of the refrigerator for freezing. The time can be arranged by yourself, because everyone's dry mouth is different. The slightly frozen Xue Mei Niang tastes great~ (Friendly reminder, frozen Xue Mei Niang will soften quickly at room temperature, so it is better to eat it in time) Of course, friends who don’t like hard Xue Mei Niang, You can also put the finished product in the fresh-keeping room of the refrigerator, and take it out when you want to eat it. The cold one is also delicious~~~
Tips:1. The preference for whipped cream can be based on personal taste, I recommend the cheap and delicious Anjia whipped cream, and it is also easy to pass
2. Before whipping the cream, freeze the bowl, it is better to whip
3. When Bao Xuemeiniang, don't worry about the skin breaking, put it boldly, I believe it is tough! The skin of this formula is very elastic! Of course, don’t be too exaggerated, just put some more cream on it and it’s super satisfying.
