-Materials

Glutinous rice flour 90g ||| Corn starch 20g | White sugar 30g|||| Milk160g||| Five persimmons 200g|||| Butter 20g | Sugar powder 16g

-Practice

1, glutinous rice flour, corn starch and white sugar, add milk and stir well. Drop a few drops of orange pigment, adjust it to a satisfactory color, and sieve it into a bowl. Cover with plastic wrap, prick a few small holes and steam for 30 minutes.

2, there is no liquid at the bottom of the bowl, and the dumplings are steamed. Add 20g butter while it is hot, cool slightly, rub butter into glutinous rice balls with gloves, and stretch repeatedly to make Xue Meiniang's skin more elastic.

3. Stir-fry glutinous rice flour with a non-stick pan over low heat (it will be cooked when it turns yellow slightly). Peel the persimmon and put the persimmon core into a bowl. Keep persimmon stalks. 200g cream and 16g powdered sugar are beaten to 8 and distributed.

4, Xue Meiniang skin sticky glutinous rice flour, divided into 6 parts. Roll it flat, put it in a small bowl, put a circle of cream, put persimmon seeds, put another circle of cream, close it like steamed bread, cut off the excess skin of Xue Meiniang and dip it in a little cooked glutinous rice flour. Turn it over, squeeze a little cream and decorate with persimmon stalks.