Xue Mei Niang

Name: Xue Mei Niang
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 100g Glutinous rice flour; 180g Pure milk; 30g Cornflour; 20g Sugar; 30g White oil; Some Red bean paste

by I love baking

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Not to mention, I really have a soft spot for Xue Meiniang! Although it was the first time I came into contact with it, just hearing its name gave me a feeling of affection on my face.

The feeling it gives me is that it sounds colder and looks more charming. Beautiful and charming.

It feels like glutinous rice dumplings when it is made, but it is a bit cold when it is in the mouth, and it is so refreshing. I think this is why I love it so much!

When I first heard about Xue Meiniang, I thought of Wu Meiniang who had just finished the finale, hahaha. . .

Ingredients

Xue Mei Niang

1. Prepare ingredients

2. Prepare hand flour: Take another appropriate amount of glutinous rice flour and place it in a baking dish lined with tin foil, put it in the oven and bake at 120 degrees for about 10 minutes. Take out the spare glutinous rice flour and cornstarch, mix and sieve, add sugar and stir evenly

3. Then add pure milk and white oil (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, soften it into a smooth dough, put it in the refrigerator for 10 minutes

7. Take out the refrigerated dough, divide the dough into 15g small doughs, and stick the baked hand powder

8. Flatten the dough, press it into a thin dough, and wrap it in the filling

9. It can be eaten after wrapping, or it can be kept in the refrigerator for better taste

Tips:
1. Sift the flour before making it to make the taste more delicate;
2. The stuffing can be put in according to your own preferences;
3. It tastes better after being frozen in the refrigerator;
4. Salad oil can be used instead of white oil.