There are many kinds of cakes now, which are divided into Chinese cakes, western cakes, Japanese cakes and so on because of different regions. Cakes in different regions have their own characteristics. Some cakes will attract you at first sight. This also means that among the types of cakes, the one with good color, smell and taste is perfect. Of course, among all cakes, there are countless delicious foods, some are attractive in color, some are soft and delicious, some are rich in flavor, and so on. Chinese cakes, western cakes and Japanese cakes are very popular with everyone.

Today, I want to talk to you about Xue Meiniang. Will you think when you hear this name? Xue Meiniang originated in Japan, formerly known as "Dafu". It is one of the authentic dim sum in Japan. The skin is Q-bomb Xuemei Niang ice skin, and the filling is mainly the real fruit of the season. Xue Meiniang is white and soft. The first bite is a special Q-bomb chewy ice crust, which is creamy and pleasant light cream wrapped in delicious fruit grains, such as mango, strawberry and Oreo. Sweet and sour, rich in taste. After cold storage, Xue Meiniang tastes better, swallowed gently, soft with a hint of sweetness and coolness.

This kind of Xue Mei Niang is believed to be the favorite of many people, and I am no exception. My family also likes to eat it. In fact, Xue Meiniang can make it easily at home and DIY various flavors! Adults and children at home love to eat, sweet and delicious. The method is simple and easy to use, without failure. Everyone loves it! If you like this cake, remember to try it. Don't miss it!

Xue Meiniang Q is chewy, sour and sweet, white and soft, rich in taste, loved by everyone and especially satisfying!

Ingredients: pure milk, corn starch, sugar, glutinous rice flour, butter, light cream, pitaya, mango, Oreo.

Specific method: 1, add 720g pure milk, 160g white sugar, 120g corn starch and 400g ground glutinous rice flour into a bowl, stir until there are no particles, filter with a sieve, seal with plastic wrap, and steam for 40 minutes (add batter after the water boils).

2. After steaming, add160g butter, knead until the butter is completely absorbed, spread a layer of plastic wrap on the chopping board, knead the dough on the chopping board for a few minutes until it is malleable, cover with plastic wrap and refrigerate for 40 minutes.

3. Put 700 grams of whipped cream and 140 grams of white sugar (poured in three times) into a bowl and beat until it feels good. Prepare the stuffing you like. I have dragon fruit, mango and Oreo here. Dice pitaya and mango, and crush Oreo for use.

4. Add a little glutinous rice flour to the pot and fry until the color is yellowish. Wipe some cooked glutinous rice flour on the chopping board, rub the frozen dough into long strips and divide it into small doses of uniform size.

5, roll a small dose into skin, add a spoonful of cream, mango pieces, add another spoonful of cream, wrap it along the edge, and wrap the rest of the stuffing according to the steps just now.