Ingredients: glutinous rice flour110g, corn starch 40g, sugar 45g, milk180g, butter 25g, cream 260g (sugar 25g).

Practice:

1, milk180g+sugar 45g+glutinous rice flour+starch, and then sift to make the batter more delicate.

2. Steam on the pot for 20 minutes. At this time, cut the mango, mash the biscuits and prepare the canned coconut meat.

3. After steaming, add butter and stir with a shovel. Because it is hot, let it cool a little, stretch the dough with gloves and make it stronger. Wrap it in plastic wrap and refrigerate for 8 minutes. Add cream and sugar to send it away.

4. Take out the dough, peel the dough, put it into the mold of Xuemei Niang, squeeze in a layer of cream, put in a layer of cream, cut off or remove the excess dough, put it in a paper cup, and put it in the refrigerator for a while. It will taste better!