Xue Mei Niang

Name: Xue Mei Niang
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Glutinous rice flour; 30g Cornflour; 180g Pure milk; 40g White sugar; 30g Salad oil; Some Red bean paste; Some Lemon Pigment

by I love baking

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Originally, Xue Mei Niang had a soft and white appearance, but in order to add some color, I added a little lemon flavor to make it more fragrant. It is a bit different from the general method. The material is a bit different. There is no fruit and no cream. It is also according to the family’s preference. I have my favorite red bean paste, hee hee, it’s very Q-playing."

Ingredients

Xue Mei Niang

1. In addition, take an appropriate amount of glutinous rice flour and place it in a baking tray lined with tin foil, and put it in the oven to bake at 120°C for about 10 minutes, then take it out for use.

2. Mix glutinous rice flour and cornstarch through a sieve, add sugar and stir evenly

3. Then add pure milk and salad oil, stir evenly, and mix into a slurry

4. Sift the slurry

5. Put it in a pot and steam for 15-20 minutes until cooked

6. Take it out and let it cool, knead it into a smooth dough, put it in the refrigerator for 10 minutes

7. Take out the refrigerated dough, divide the dough into 15 grams of small dough, stick the baked hand powder, flatten the small dough, press it into a thin dough, and wrap it in the filling.