Xue Mei Niang
1.
Pour the caster sugar into hot water to melt (heat in the microwave for 30 seconds), then mix it with milk evenly
2.
Slowly add water-milled glutinous rice flour 1 and corn starch to the milk, pour in while stirring, and make a uniform and particle-free batter
3.
In a steamer, steam on high heat for 30 minutes, and steam until solid milk cake
4.
After the solid milk cake is steamed, put the butter on top and melt it, and knead the butter into the milk cake while it is hot to make it into a smooth dough
5.
Then put the smooth dough in the refrigerator for 30-60 minutes
6.
Add whipped cream and caster sugar, and set aside. (Here is the filling from the beginning)
7.
Take out the frozen dough, divide it into 30g small doughs, then sprinkle the cake powder on the silicone mat, and roll the small dough in the cake powder evenly
8.
Take out a small dough and roll it into a crust with a rolling pin, then place it on the silicone cake tray, and put in a spoonful of whipped cream and an appropriate amount of crushed Oreo cookies
9.
Put the skins away in the middle, and then buckle the Xuemei dumplings from the silicone cake tray to the cake tray
10.
Slightly shaped, ready to eat
11.
It tastes better after placing it in the refrigerator for 2 hours
