1 snow winks refrigerated hard how to do

made snow winks if after refrigeration hard, because put the snow winks skin put in the oil and sugar too little, too much hand powder and after refrigeration lead to snow winks skin dehydration and starch material aging caused by the phenomenon, it is recommended that in the hard snow winks on top of the sprinkling of water, and then put into a steamer pot in the water heated for 1-2 minutes, or put into the microwave oven on medium heat for 1 minute, by replenishing the water and heating, to remedy the soft taste. By replenishing water and heating to remedy the soft texture of glutinous rice flour.

2 how to save snow pudding is not hard 1, sealed preservation

will do a good snow pudding into a plastic bag sealed preservation, you can avoid its dehydration hard, due to its small size, to remove as much as possible the internal excess air, to avoid water evaporation, hard texture.

2, put more oil and sugar

As food starch material aging in the most suitable temperature is 2-10 ℃, as well as starch moisture content of 30% ~ 60% when starch material easy to age, and the refrigerator freezing temperature is just the most suitable temperature for starch aging, so the snow pudding in the refrigerator for a long time will be hard, in order to inhibit starch aging, if you determine the snow pudding to put a few more days and then eat it, you can In the process of making more sugar and oil, or put some butter on the steamed glutinous rice flour, stirring well while hot, butter not only makes the taste of the snow pudding better, but also helps the starch material is not aging role.

3 Chiffon skin steamed can the next day package

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Chiffon skin steamed can be put in the refrigerator to the next day package, this point in the online shopping can be supported, because the current online shopping Chiffon skin is not put into the ice packs, try to keep its low temperature storage, in order to freshly reach the hands of the consumer well, so the steamed Chiffon skin into the butter while hot and stirred, and then cooled to cover the plastic wrap wrap, or put into a plastic bag as much as possible to seal it, then The first thing you need to do is to put it in the refrigerator and keep it there until the next day, and it'll still be great.

If you only need to keep it for a few hours, you can sprinkle a layer of fine salt on the outside of the cooled skin, put it in the freezer for half an hour, and then take it out, and you can keep it at room temperature for 5 hours without melting or hardening.

4 how to make snowberry skin q elastic

Ingredients: 240ml pure milk, 60g sugar, 40g cornstarch, 130g glutinous rice flour, 30g butter, 300g light cream, 20g sugar, mango, cooked glutinous rice flour.

1, add 240ml of pure milk to the bowl, add 60g of sugar, stir until the sugar melts.

2, then add 40g of cornstarch and stir well until there is no dry flour.

3. Add 130g of glutinous rice flour and stir until there is no dry flour particles.

4, the pot to boil the right amount of water, will be stirring the batter poured into a plate of boiling water on the pot to steam, high heat steaming for about 30 minutes, with chopsticks, the middle of the no dry powder is steamed.

5. Steam the cooked dough and remove it to the plate, toss it back and forth, let it cool down quickly, not particularly hot, add 30g of butter, rub the butter into the dough.

6. Then wrap the dough in plastic wrap to prevent it from drying out, and put it in the fridge to chill.

7, 300g of light cream plus 20g of sugar, whisk at high speed until textured.

8, mango peeled and cut into small pieces, you can also change to other fruits you love to eat, but to taste some soft, such as durian, strawberries, bananas and so on.

9, and then sprinkle some cooked glutinous rice flour on the board, take 30g of the skin, rolled round and pressed flat rolled into a large sheet.

10, and then put into the mold, no mold can use a small bowl, first squeeze a layer of cream.

11, and then put the mango grains, and then squeeze a layer of cream, and then wrapped up, tighten the mouth, put on the bottom bracket, turn over a side, the snow pudding is done.

12, the good snow pudding can be eaten directly, you can also put in the refrigerator or frozen, better taste, ice cold, put on 3 days to take out the warmth of a little bit are very soft pulling, will not be hard, especially delicious.