"Xuemeiniang" tastes better after cold storage, soft and waxy, with a hint of sweetness and coolness. Snow-baked eggplant is the most important school of traditional snow-baked Niang, which follows the style of lightly wiping hand powder and filling with fresh fruit.

Xue Meiniang's practice:

1. Prepare dough: glutinous rice flour 150g, sugar 50g, corn starch 30g, warm milk 170ml, butter 30g, stuffing: glutinous rice flour 150g, whipped cream 200g, sugar 40g, and a proper amount of pitaya.

Step 1: Pour glutinous rice flour into a large bowl, add sugar and corn starch, stir well, then pour warm milk, stir with chopsticks while pouring, and stir into a thin batter.

Step 2: Pour the stirred batter into a container, cover it with plastic wrap, steam it in a steamer for 20 minutes, take it out while it is hot, add butter, stir it evenly, knead it into smooth dough by hand, and let it cool for later use.

Step 3, heat the pot without putting oil, pour the glutinous rice flour into the pot, stir-fry until it is slightly yellow, and let it cool for later use. Prepare whipped cream in a large bowl, add sugar and beat with electric egg beater until the whisk is lifted. You can hook it. Peel and cut pitaya into small pieces and put them on a plate for later use.

Step 4, put the fried glutinous rice flour on the panel, knead the cooled dough into long strips on the panel, cut into batter of the same size, put it into a circle, and roll it into pancakes with a rolling pin.

Step five, take a rolled dough and scoop a spoonful of whipped cream with a spoon.

Put it in the middle, put a pitaya on top of the whipped cream (you can change it into other fruits if you don't like it), and then scoop a spoonful of whipped cream on top of the pitaya.

Knead the dough into buns, put a little dry flour in the kneaded place, turn it over, arrange it in a circle, make it all in turn and put it on a plate to eat.