This Xue Mei Niang looks crystal clear, white and soft. The first bite is Q-slippery crust, followed by cream like ice cream and greasy fruit. Wow.

My mouth is watering, this match is really perfect ~ people can't stop. I can't describe it, so you like it at once. It can be a variety of flavors. This time, when I made this durian, the whole house was even more fragrant.

material

Ingredients: glutinous rice flour 125g, corn starch 35g；;

Accessories: appropriate amount of butter, 60g of sugar, 15g of boiled water, 200g of milk and appropriate amount of durian meat.

Liu Lian Xue mei Niang

1

Prepare materials

2

Add sugar to boiling water and stir well.

three

Add milk and mix well.

four

Sift in the two powders and mix well.

five

Seal with plastic wrap and steam for 30 minutes.

six

Butter diced

seven

Add it to the steamed dough and stir well.

eight

Knead well, cool and refrigerate for 30 minutes.

nine

Send light milk

10

Durian meat pressed the mud.

1 1

Take out the skin, add a proper amount of hand powder, roll it into the required size, cover it on a circular mold, and add a proper amount of cream.

12

Add a proper amount of durian meat.

13

Add the right amount of cream.

14

Wrap it upside down in a paper tray and finish it.

skill

1, add sugar and milk to boiling water and mix well with the powder.

2. Steam in the pan, add butter and mix well, and refrigerate for 30 minutes.

3. Beat the cream evenly and press the durian paste.

4. Take a piece of skin, roll it into a circle, and wrap it with cream and durian meat.

5, turn the bag upside down, and the flavor is better under refrigeration.