The difference between Xuemei Niang and ice-covered moon cakes
The material of ice-covered moon cakes is very similar to that of Xuemei Niang, but they are different.
Mooncakes with ice skin are basically transparent white, which looks beautiful. They can also be made into colors by adding different ingredients, which is very beautiful. So it is more attractive than ordinary moon cakes.
If the taste is good, the mooncake with ice skin will be soft and sticky when eaten in the mouth, which is very rich.
Xuemei Niang is white and soft, and the first bite is a special Q-slippery ice skin, which is filled with creamy and pleasant light cream wrapped in delicious fruit grains, which is sour and sweet and rich in taste. "Xuemei Niang" tastes better after cold storage, and it is soft and has a faint sweetness and coolness.
Can the mooncake powder with ice skin be used as Snow Mei Niang?
1, first take some glutinous rice flour (except 200 grams) and stir-fry it in a wok with low fire until it is slightly yellow. Be sure to stir-fry it slowly without scorching it. When it is finished, put it aside. This is used to make Xuemei Niang dough powder.
2. Mix the materials until there is no granular paste (there is a wordy sentence here, corn starch is not raw powder bought in the supermarket, so you can't make a mistake), then put it in a steamer and steam it for about 30 minutes with strong fire. The time depends on the state of the batter until there is no liquid translucent. After taking it out, put butter in it and put on disposable gloves to start kneading (lard used in the original recipe, I tried it, and the taste is not satisfactory). Because the butter needs to slowly penetrate into the dough, don't lose heart, keep kneading until the butter is absorbed. Change to a clean basin or kneading pad and knead it into smooth dough, and then put it in the refrigerator for refrigeration.
This is the method of making skin, and the ice-covered moon cake is made of ice-covered moon cake powder.
1, pour the mooncake powder with ice skin into the container, pour the milk and salad oil, and stir with chopsticks.
2. Knead into dough and let stand for 10 minute.
The taste of Xue Mei Niang
Xue Mei Niang and Strawberry Dafu are somewhat similar in appearance, but there are still many differences.
Xuemei Niang has a lighter coat, and the stuffing has become cool and delicate cream.
And the fruit grains mixed in it will make the taste instantly rich and varied.
If you taste it, you will fall in love with it. Just like its name, it is unique and unforgettable.
This summer, start with this coolness.