by ♥Hua Hua Mi ♥
Difficulty
Normal
Time
15m
Serving
2
1. Sift 150g of glutinous rice flour ② and 45g cornstarch into a basin, and put in 100g white sugar.
2. Add 270g of milk.
3. Stir with egg soak until there are no particles, and pan with cold water!
4.
Pot in cold water, steam for 40 minutes (please cover the pot!)
After the big fire gets angry, turn to medium and small fires (I didn't add plastic wrap, and whether to add or not depends on personal habits)! The steaming time should be shortened or increased according to the reduction or doubling.
5. The steamed look, swollen ^O^
6. There is no white powder in the middle of the ripe paste.
7. If you think it takes too much time to steam, you can heat it in a microwave oven on medium-high heat for 10 minutes. Remember to cover the plastic wrap and poke some holes in the plastic wrap with a toothpick. (The picture is a microwave oven for 10 minutes. Use chopsticks to dig out the middle and it is already cooked. If you reduce the amount, please shorten the microwave time by yourself. If the time is too long, you will get a ball of dry noodles. Don’t ask how to remedy it, just go in. Trashcan🗑️)
8. After steaming, take out and put 60g butter, naturally melt into liquid
9. Grab evenly with gloves! Wearing disposable gloves or powder-free gloves outside the leather gloves, this step is still very hot. The process is relatively slow, operate carefully, the butter is easy to spill.
10. Always use the method of grasping, kneading and pounding, the whole process will take 10-20 minutes without stopping
11. Captured for 5 minutes (picture taken at night)
12. 10 minutes like
13. 20 minutes like
14. Bargain hunters! Turn up the dough at the bottom of the bowl with a scraper to ensure that the mixture is evenly mixed and there is no trace of liquid, and it is in the shape of a rice cake.
15.
(Re-shooting video)
Very flexible, compare the status for yourself! 🖕🏼 specially took off the gloves, let you experience it!
Don't blindly pursue non-sticky hands, if you have moisture on your hands, or sticky hands if you pinch too much!
It also sticks to your teeth when you eat it. This kind of glutinous food is not very slippery. It is normal for the teeth to be slightly sticky. Next time you can use the unicorn arm to mix it with butter. The butter is completely fused and the dough resistance increases, and it will rest when it can be pulled for a long time. Anyway, it is hard work to do this.
16. Cover it tightly with plastic wrap, let it cool at room temperature and refrigerate it overnight, or refrigerate it for more than 8 hours. I usually make it the night before and use it the next day. (If you only make 4, then refrigerate for 1 or 2 hours. The long refrigerated time is because I make more of them)
17. Stir-fried noodles: Put 50-100g of glutinous rice noodles ① into a pot over a low heat and fry until it is turned over to prevent the pot from sticking. I usually fry a lot. The picture is 100 grams. If you make more, you can fry more. Save it for next time. If you do less, you can fry less. Please use a low heat and keep turning it, otherwise it will be confused! (This powder is used to make hand powder. It is used when rolling the skin to prevent sticking between the skin and the skin)
18. After being refrigerated overnight, the dough is only solid, not hard, and it can be shaken with a little poke
19. Remove the plastic wrap and shovel the dough out with a spatula
20. Not sticky at all.
21. It's in a very solid state
22. Knead a few times for plastic surgery, and sprinkle with cooked powder if you feel sticky. (Too much hand temperature will make the dough soft)
23. Roll the dough into long strips.
24.
Sprinkle flour and cut into small pieces. Each 30 grams, no less than 30 grams and no more than 31 grams, the electronic scale will have a deviation of a few, so that the weighing out is exactly 20. (The recipe is for 20 pieces, but this picture was taken when there were more of them, so it looks more than 20 pieces, so it’s good to understand the meaning)
Of course, it is not necessary to divide each into 30 grams. You can divide it into 20 grams and make a few more or 40 grams to make a few less, so you can be flexible.
25. Each piece is grouped into a ball (if you cut it into ingredients like making dumplings, you can omit this step)
26. Flatten, dust, roll into skins, put them in a basin, ensure that there is cooked powder at the bottom between the skins to prevent adhesion, cover with plastic wrap and continue to refrigerate! Prepare the fruit and whipped cream
27. ‼ ️Refer to the comparison video. If the speed of rolling is slow, please cover it while rolling to prevent moisture loss and dry edges, which will naturally crack when the bag is wrapped! (The video is at a normal speed, and it hasn't been speeded up. You can roll 70 or 80 shots per dose). If you roll 100, I have to roll it and cover it! And don’t give me a low score for my recipe because it’s unsuccessful once. Now that the recipe is out, there is no reservation. I think it is also very detailed and serious. From the beginning of 9. a few points to the current 8. It's also chilling...
28. Next, beat the cream. Whip the cream + white sugar, the amount of cream will increase or decrease by itself. You can reduce the amount of cream the first time, and add it if it is not enough. After finishing the framing bag, use it!
29. Squeeze a little cream, put a few pieces of fruit, and then cover the cream, the fruit is replaced by Oreo shredded Oreo Xuemei Niang. (Try to use fruits with less water, strawberry/mango/banana/durian/dragon fruit, etc.)
30. Find a small bowl (about 10 cm in diameter) if you don't think it's easy to pack, and put the leather in the bag.
31. Lift and pinch together from the edges of both sides, it has good ductility and is not afraid of breaking
32. Find a small bowl, it's easy to operate (cover the dough after you roll it out, don't follow me 😅)
33. It looks like after being pinched, there is no extra tail to be pulled off, it is completely wrapped
34. Turn it over, chubby
35. Put the paper tray and box it. (Search for Xue Mei Niang's box online, any kind will do)
36. The shallow blister box I use contains 75g of fruit Xuemei Niang products and 65~70g of Oreo products.
37. Refrigerate for one hour before eating. Pro-test the skin will not be hard overnight, it is usually wiped out on the same day! (The finished product is definitely not as delicious as it is made on the day when it is placed on the next day)
38. If you do more, double it ×, the sale is excellent!
39.
Use this for glutinous rice flour and corn starch 👆🏻! Milk, any kind of pure milk will do!
Many classic cases in the message are worth seeing!
A new recipe for Xuemei Niang has been released with a slight adjustment to the ratio. It is still soft and waxy after 10 days of freezing. It can be replaced with that recipe without pigment. The refrigeration overnight operation is more perfect.
Tips:———————— End————————
①Don't roll the skin too thin, only a little bit of thickness can be used!
② Only 20 can be made here.
③Don't like sweets, reduce the amount of sugar appropriately, but it is not recommended to increase it. ④The finished product is sealed and stored! Otherwise, it will be hard to show you in minutes. ⑤The steaming time will be different for different containers with different firepower. ⑥The microwave dough will be less than ten grams less than the total steamed. If time allows, you should steam it. ⑦About the refrigeration time It takes a long time to make many of them. If you only make 4, it can be operated in refrigeration for 1-2 hours. You must be flexible according to the state of the dough!
⑧This post has been modified and supplemented many times, and continue to modify the deficiencies!
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