2. Wash the purple potato first, and steam it in a steamer over high fire 15-20 minutes. Steamed purple potatoes are actually easy to peel off, so there is no need to peel them beforehand.
3. Take 80g purple sweet potato, add 10g fine sugar, mash it with a fork, and let it cool at room temperature.
4. Then add 60g whipped cream, mix well with a hand-held eggbeater, and put it in the refrigerator for half an hour together with the bowl.
5. Add 100g refrigerated whipped cream and beat with electric egg beater at low speed.
6, until the purple potato cream filling has clear three-dimensional lines.
7. Put the purple sweet potato cream stuffing in the refrigerator for later use, and then we will make the snow-mei Niang skin. 60g glutinous rice flour, cassava starch 10g, 5g sticky rice flour and 5g fine sugar are mixed evenly, and 90g milk is added and stirred evenly.
8. Add 10g corn oil and stir until it is emulsified, that is, no oil powder can be seen.
9. Sieve the batter into a plate, which will be more delicate after sieving. Because the plate is more fashionable, it is easier to steam through.
10, the plate is sealed with plastic wrap, which can prevent condensate from dripping.
1 1, put cold water into the pot, heat it on medium and small fire, steam it on high fire after the water boils 15 minutes, and take it out.
12, insert chopsticks into the batter, if there is no liquid flowing out, it means it is cooked.
13, add 10g water chestnut while it is hot.
14. Put on gloves and knead the dough by hand for 3 to 4 minutes until the dough is smooth. When the dough is torn open, it can present an elastic film state, that is, it is kneaded in place, so that the skin of Xuemei Niang will be Q-bounced.
15. Round the dough, wrap it with plastic wrap and relax in the refrigerator 15 minutes.
16. Divide the skin of Xuemei Niang into 6 parts on average.
17. Spread it with a rolling pin into a dough sheet of1-12cm, with a thickness of about 3mm. Pay attention to spreading cooked glutinous rice flour on the desktop to prevent sticking.
18, put the skin into a semicircle mold with a diameter of 8 cm, and then fill it with purple sweet potato cream stuffing.
19. Fold the dough hanging outside the mold inward and close it.
20, upside down from the mold, good-looking and delicious purple potato Xuemei Niang is ready.