Xuemei Niang is a small dessert from Japan. It has a soft waxy Q-bomb crust. Everyone can choose delicious fruits in season according to their own taste, with creamy fresh cream and ice bags made of glutinous rice flour.
Take a bite, and the sweet and sour milk is mixed with a strong fragrance. This delicious little dessert has always been favored by many women and children. Boys who naturally love desserts especially like this dessert. Now let's share with you the detailed method of this nutritious and delicious dessert "Xue Mei Niang".
Prepare food in advance: glutinous rice flour, fine sugar (which can be replaced by white sugar or white sugar), corn flour, milk, whipped cream, unsalted butter, and fruits (all kinds of fruits that you like to eat are symmetrical). Production process:
Step 1: Add 160g glutinous rice flour, 60g fine sugar, 45g light pink corn and 250ml milk into a bowl, mix with eggs until there is no powder, pour into a plate after mixing, cover with plastic wrap and steam for 30min.
Step 2: Add 30g of unsalted butter to the steamed glutinous rice flour, stir with a spoon until the unsalted butter is completely dissolved, stir again until the glutinous rice flour and unsalted butter are fully blended together, put it into a fresh-keeping bag, and put it in the refrigerator for freezing 1 hour.
The third step is now to fry a little hand flour, which is used for anti-sticking. Add a proper amount of glutinous rice flour to the non-stick pot, and stir-fry it slowly until the glutinous rice flour is thoroughly cooked. Now, prepare the fruits in advance, choose the fruits you like, clean them and make them into pieces of appropriate size.
Put it on a plate for reservation. I prepared jackfruit, kiwi fruit and grape today. Some of these three fruits like to eat other fruits, and other fruits can be put in. I have also used strawberry seedlings and green awns to make stuffing before, which are all unique and delicious.
Step 4: After the frozen glutinous rice dumplings are frozen, sprinkle some hand flour fried by everyone on the control panel, put the glutinous rice flour on the control panel, knead it into strips, and then cut it into equal dough. After flattening the dough with your hands, roll it into a cake shape. In case of rolling, sprinkle some hand flour on the rolled dough to prevent sticking, and roll the rolled dough into a fresh-keeping bag.
Step 5: Add 60g of fine sugar to 600g of whipped cream, use an eggbeater to fully consume the whipped cream, and put the consumed whipped cream into the piping mouth. Those without piping mouth can be replaced by fresh-keeping bags.
Take a small bowl, put a better rolled dough on the plate, squeeze in some well-worn whipped cream, put in some fruit, squeeze in whipped cream again to cover the fruit, squeeze the whipped cream as smoothly as possible, then wrap it like a steamed stuffed bun, and then turn it over in the support frame of Xue Mei Niang, and a white, tender and lovely Xue Mei Niang will be ready.