Xue Mei Niang [ms. Kong Teaches Cooking]

Xue Mei Niang [ms. Kong Teaches Cooking]

1. To make Xuemei Niangpi: Pour glutinous rice flour, corn starch, milk, fine sugar and corn oil into a large bowl. (Corn starch is used to reduce the viscosity of glutinous rice flour, but not too much. Adding too much glutinous rice flour will make it inelastic.)

2. Stir evenly with egg cream to form a thin batter. (Different brands of glutinous rice flour have different water absorption properties. The amount of water will vary depending on the state of the batter. The batter will disappear faster when it is lifted and dripping. This is the best state of the batter. Up.)

3. After the batter is made, pour it into the steaming bowl.

4. After the water in the pot is boiled, put it in the steaming bowl.

5. Steam on high heat for 15 minutes.

6. Add the butter while it is hot, the temperature of the dough will melt the butter.

7. When the butter has melted, mix well and set aside to cool.

8. After the dough is not hot, knead the dough vigorously to make it softer and more elastic, so that the Xuemei Niang skin will be elastic and smooth. If the dough is dry and hard, add milk to the dough and continue to knead it through to make it soft. (You need to prepare a silicone mat for kneading the dough. Friends who don’t have it can use plastic wrap on the table to prevent sticking, and please wear gloves to make it, otherwise it will definitely stick to your hands.)

9. Take a portion of kneaded white dough, add 8 grams of matcha powder and knead it thoroughly, so that the matcha powder is completely kneaded into the dough, and you can get the matcha-flavored snow-mei nanny skin. Knead the white dough and matcha dough, cover with plastic wrap and store in the refrigerator for later use.

10. All the fruits you like, such as mango and kiwi, should be cut before whipping the cream. Light cream and powdered sugar in a large bowl. (If you don't have powdered sugar, you can use granulated sugar instead.)

11. Whisk at high speed with a whisk to make the whipped cream volume become more and more fluffy. (Please keep the whipped cream at a low temperature and send it. The way to keep the whipped cream is to keep it in the refrigerator. If the temperature rises, it will easily fail to be sent, and the oil and water will separate. So in order to avoid this situation, we can make snow Before Mei Niangpi, weigh the whipped cream together with the egg-beating tray and put it in the refrigerator for at least 30 minutes, and keep the egg-beating tray at a low temperature, which is more conducive to whipping.)

12. Take out the dough from the refrigerator and knead it into a strip.

13. Divide into about 30 grams each.

14.
Spread some cooked glutinous rice flour on the chopping board to prevent sticking, and then flatten the dough.

15. Roll out into a thin dough, be sure to roll it thin enough!

16. Then put a little whipped cream in the middle of the skin, and then gently spread the fruit, and then cover with whipped cream.

17. Tuck the leather diagonally like this.

18. Finally, pinch tightly so that the skin of the closing part cannot touch the whipped cream, otherwise it will not be sealed. This should be noted, the excess dough can be pulled off.

19. You can just put it in the paper cup and reunite. You can also sprinkle some glutinous rice flour on the bottom of the plate like me, and put it directly on the plate.

20. Add some diced fruits and sprinkle with cooked glutinous rice flour to make the shape look nice^_^