Have you ever eaten Xuemei Niang with pure milk tea flavor? Last night, I put it in the refrigerator. When I was ready to take pictures in the morning, I found that the circuit of the refrigerator tripped and it was a little melted. Let's make do with the pictures, but it tastes really good!

I. Materials

1. Xuemei Niang Pi: 80g of milled glutinous rice flour, 20g of corn starch, 20g of black tea130g, 20g of milk powder, 20g of brown sugar and 5g of butter15g.

2. Milk tea jelly: 0/00g of black tea/kloc, 20g of milk powder, 20g of brown sugar and 5g of gelatin tablets.

3. Stuffed cream: 250g of whipped cream and 20g of fine sugar.

4. Hand flour: 20 grams of cooked glutinous rice flour (heated by microwave oven or wok)

Second, the steps

1. Milk tea jelly:

After cleaning the black tea, add water to make it thicker, filter it, add gelatin tablets, milk powder and brown sugar soaked in cold water while it is hot, stir it evenly, put it in a smaller container, refrigerate it for more than 2 hours, and cut it into 9 small pieces after shaping.

2. Xue Mei Niang Pi:

The two methods make milk tea according to the formula, add glutinous rice flour, corn starch and brown sugar, stir well, then steam 15 minutes. When the inside is solidified, it is cooked. Add butter while it is hot, stir it with a spatula, knead it evenly with gloves when it is not hot, and divide it into 9 small pieces, each of which is about 30g.

3. Combination:

Spread more hand powder on the surface, roll it into a 12 cm disc, squeeze in some whipped cream, put in milk tea jelly, then fill it with whipped cream, close it, and cut off the excess. If I eat it every other day, I will wrap it in plastic wrap and refrigerate it.

Third, tips

1. This formula can make 9 pieces, and the skin is very thin.

2. I use a 7cm semicircle die, which is convenient for wrapping.

You can cook black tea directly with milk without milk powder.

4. Brown sugar makes the color look better, and ordinary white sugar is also ok.