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Liu Lian Xue mei Niang
Liu Lian Xue mei Niang

Skin composition:

65g of glutinous rice flour, 25g of fine sugar, 20g of corn starch, 20g of pure milk 100g, and 20g of butter.

Stuffing ingredients: whipped cream, fine sugar and durian meat.

Exercise:

1, glutinous rice flour, fine sugar, corn starch, pure milk, stir evenly, sieve more delicately, wrap with plastic wrap, prick a few holes with toothpicks, and steam for about 30 minutes.

2. After steaming, add butter while it is hot. When it's not hot, put on gloves and pull it back and forth for about 5-8 minutes, wrap it with plastic wrap, and put it in the refrigerator for half an hour. durian meat will be pressed into mud for later use.

3. Divide the dough into 6 evenly sized portions (about 35g) and beat the whipped cream for later use.

4. Spread the dough with cooked glutinous rice flour, roll it into a thin skin, three spoonfuls of durian cream, pinch it like a steamed stuffed bun, cut off the small tail, sprinkle a little cooked glutinous rice flour and put it in a paper plate.

Ps: It will taste better if it is refrigerated for a while!