The stuffing is wrapped in whipped cream, such as fruit pieces or biscuits.
If you want a colored dough, then you can mix various colors of food pigments into the dough and get different colors of Xuemei Niang.
Briefly talking about a kind of persimmon wishful snow-mei Niang;
Snow mei niang skin:
Glutinous rice flour 100g, corn starch 20g, white sugar 15g, milk 140g.
Butter 10g, and appropriate amount of orange pigment.
Stuffing:
Whipped cream 150g/white sugar 10g
Persimmons1~ 2
1, peel the persimmon and take out the meat for later use. Don't throw away the leaves and keep them for later use.
2. Mix glutinous rice flour, corn starch and white sugar evenly in a suitable container, add milk to adjust the consistency, screen, cover with plastic wrap and steam on the pot for about 20 minutes.
3. After steaming, add butter while it is hot, knead it into smooth dough, add a small amount of orange food pigment, slowly adjust it to the same color as persimmon, and divide it into small dough of about 40g.
4. Add white sugar to the light cream and send it to 80%, and put it in a paper bag.
5. Stick a little cooked glutinous rice flour on the small glutinous rice ball, roll it into a big round piece, put it into a small bowl or mold, squeeze in half the cream, put in a small piece of persimmon meat, squeeze in a layer of cream, wrap it, put it down into a paper tray sprinkled with cooked glutinous rice flour, and add persimmon leaves at the top to make it taste better after refrigeration.