Xuemei Niang originated in Japan and is one of the special snacks in Japan. Its name comes from the wife who invented all kinds of strawberry Dafu in Japan, formerly known as "Dafu", which is one of the authentic snacks in Japan, and Xuemei Niang is also one of her masterpieces.
The nutritional components of Saussurea involucrata are mainly protein, fat and other substances, which are relatively easy to deteriorate. In addition, the skin of Saussurea involucrata is made of ice skin, which is easy to melt when heated. Cream has a short storage time, so it is recommended to eat it as soon as possible or store it in the refrigerator, otherwise it will affect the taste. White sugar in Xue Meiniang is rich in carbohydrates, olive oil is rich in calories and fat, and milk is rich in protein, protein and vitamins.
Xue Meiniang's practice
50g glutinous rice flour, millet flour 15g, 90ml milk, 3 tablespoons sugar, white oil 18g, or colorless and odorless salad oil, sugar-free whipped cream and strawberries, and instant glutinous rice flour. Mei Niang powder is used to make snow plum Niang. If there is no snow plum powder, glutinous rice flour and corn starch can be mixed.
The material of taro red beans is a packet of100g of Xuemeiniang powder, a taro, a little red beans, a few pieces of sugar and white sugar, and a little green tea powder for color matching, not necessarily. The leather material is 250g of Xue Mei Niang powder and 335g of cold boiled water. The fillings are cream yellow, mango cream, strawberry cream, Oreo cream and so on.