First, mix glutinous rice flour and raw flour evenly, add appropriate amount of milk and sugar, stir, mix and sieve, and put them in a steamer for half an hour. When you open the lid, you will find that they are all solidified. After taking out the pan, add butter while it is hot, then turn over the skin of Xue Mei Niang, stir with butter, seal and refrigerate for half an hour, and the skin of Xue Mei Niang is finished.

First, prepare the materials.

1, glutinous rice flour (skin)) 50g.

2. Corn starch15g.

3.30 grams of powdered sugar.

4.20g whipped cream.

5, 75 grams of water.

6. whipped cream (stuffing)100g.

7. Fine sugar10g.

8 Oreo crushed 30 grams of glutinous rice flour (hand flour).

Second, the steps are as follows.

1, glutinous rice flour, powdered sugar and corn starch.

2. Add water and whipped cream and mix well.

3. Sift the batter once.

4. Steam in a pot for 15 minutes. Cover the plate with a plate to prevent moisture from flowing into the dough.

5. You can cook flour when steaming dough. Put glutinous rice flour into a hot pot and cook it over low heat.

6. Add butter to the steamed dough.

7. Stir with a spoon first, and knead into a ball when the temperature drops to not hot.

8. Put the kneaded dough in a fresh-keeping bag and refrigerate for half an hour.

9. Add fine sugar to the whipped cream and send it to butter.

10, spread a layer of plastic wrap on the chopping board, sprinkle a proper amount of cooked flour, and knead the refrigerated dough into a cylinder.

1 1, divided into 30g and rounded.

12. Put the dough into the egg tart mold and squeeze the cream in the middle.

13, plus Oreo.

14, squeeze another layer of cream.

15, shut your mouth and turn it over.