If you ask whether you need warm water when making Xue Meiniang's cake crust, the answer is no warm water. Generally, milk at room temperature (if there is no milk for the time being, the same amount of water can be used) is mixed with glutinous rice flour, corn starch and sugar, steamed, and then wrapped with different fillings.

Briefly talk about the method of filling the biscuit with Xuemei Niang.

A glutinous rice flour 200g, corn starch 60g, pure milk 360g, fine sugar 130 ~ 150g (increase or decrease according to your own preference).

B butter? 80 ~ 100g (increase or decrease according to your own preference) 50g cooked glutinous rice flour (hand flour).

C 400g-600g of light cream, 30g of fine sugar, and proper amount of biscuits.

1. Mix and stir the materials in A evenly, cover the container with plastic wrap, poke a few holes with a toothpick, steam for about 25 minutes, add butter while it is hot, knead well, wrap it with plastic wrap and refrigerate.

2. Add white sugar to the whipped cream until it is a little more than the plaster, and put it in a paper bag.

3. Take out the dumplings, divide them into small portions of about 25g, roll them out, then put them in a small bowl or mold, squeeze a layer of cream, put some biscuits, squeeze another layer of cream, wrap them and put them in a paper tray.

If you like fruit stuffing, you can also change it into fruit pieces in the step of putting cookies.