Recipe:

105 grams of glutinous rice flour, 40 grams of white sugar, 30 grams of corn starch, 178 grams of pure milk, and 15 grams of butter. Appropriate amount of strawberries (wash fresh strawberries and cut into small pieces) appropriate amount of cooked glutinous rice flour (fry raw glutinous rice flour in a pan until it turns slightly yellow)

Add glutinous rice flour, white sugar, corn starch, and pure milk to the bowl, stir evenly, sift once, and steam in cold water for 25 minutes. After steaming, add 15 grams of butter while it is hot and melt it. Stir in the butter and let it dry until it is no longer hot. Wear gloves and stretch it several times to increase elasticity. Spread cooked glutinous rice flour on the surface to prevent sticking, divide it into 6 equal parts, roll out the discs and put them into the snow meiniang mold, squeeze in the cream and put in the strawberries. ?Squeeze in the cream to cover the strawberries, pinch it tightly, cut off the excess, sprinkle some cooked glutinous rice flour on the cut to prevent sticking, and put it into a paper holder. It will taste better if refrigerated for 2 hours.