Ingredients?

20g cheese

Thick yogurt (Anmushi yogurt texture) 40g

Lemon juice (freshly squeezed) 8g

Cream 200g

Sugar 18g

Mango puree (French Baocong) 40g

Recipe for Xuemei Niang mango cheese filling ?

Add sugar in batches and beat the cream until 7-8 minutes, set aside (78 minutes is sufficient for a non-fluid state).

Beat the cheese until smooth, add fruit puree in portions, and beat evenly.

Stir + yogurt + lemon juice evenly.

Mix 3 and 1, put it into a piping bag and put it in the refrigerator for later use. After the glutinous rice skin is ready, you can take out the piping bag and cut it when you need to use the filling