Name: Xue Mei Niang
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 130g Glutinous rice flour; 20g wheat starch; 30g corn starch; 250g milk; 50g White sugar; 40g Lard (refined); 300g Light cream; 25 Caster sugar; 300g Strawberry; 50 Glutinous rice flour (cooked)

Xue Mei Niang

by Wan Fengling

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

Spring is here in the blink of an eye, and it seems that in the blink of an eye, it will be irritable summer, because the temperature has jumped too fast these days. Oh, some netizens joked that they were in love in winter and summer and simply ignored spring.
After Xue Meiniang is ready, refrigerate, and the next day I put them in the insulation box and bring them to my colleagues to share.
"Beautiful, it's very satisfying to taste such a dessert in such weather" This is the evaluation of my colleagues. I posted in the WeChat baking group, and they all asked me for the recipe.
The snow-white appearance, the outer skin of QQ, the softness of cream and the sweet and sour of strawberry, both the appearance and the indented taste are very pitiful~~

Xue Mei Niang

1. Add glutinous rice flour, wheat starch, corn starch, and white sugar to the milk, stir and mix, let it stand for 10 minutes, and filter once. During the standing period, the fresh strawberries can be washed and dried and cut into small pieces.

2. Put the lard in the microwave for 1 minute and then take it out and stir with chopsticks. Use the same procedure 4 times and cool it down for 4 minutes. You can also cover with plastic wrap and steam for 20 minutes. Wait for the cooling time to do two things: 1. Put 50 grams of glutinous rice flour into the wok and stir-fry until it is broken; 2. Add 25 grams of whipped cream and beaten until hard.

3. Sprinkle a little cooked glutinous rice flour to prevent sticking. Divide the dough into 20 equal parts and roll them into dumpling wrappers.

4. Take a small bowl. Put a crust on it, squeeze in an appropriate amount of whipped cream and then put strawberries on top of the whipped cream.

5. Squeeze tightly.

6. Put it in the refrigerator for more than 1 hour to taste better.

Tips:
1. The whipped cream must be beaten to firmness.
2. The wheat starch can be replaced with the same amount of corn starch, and the lard can also be replaced with salad oil. It is not recommended to use peanut oil or olive oil with a strong taste.
3. Try not to touch it directly with your hands, because the temperature of your hands will melt the whipped cream.
4. Taste as soon as possible, because the fruit filling is easy to spoil.
5. If the dough is steamed, there will be oil slick on the upper layer, just wait for it to cool and knead into the dough.