Snow Mei Niang originates from Japan, formerly known as "Daifuku". It is one of Japan's authentic snacks. The outer shell is QQ Snow Mei Niang ice skin. In Japan, its fillings are mainly seasonal fruits.

.

The name "Snow Mei Niang" comes from a local lady in Japan who invented various strawberry daifuku, and the Snow Mei Niang we made is also one of her masterpieces.

Snow Mei Niang is white and soft, and the first bite you take is a particularly slippery ice skin, with pleasant milky light cream inside, wrapped in delicious fruit pieces, sweet and sour, and rich in texture.

"Xue Mei Niang" tastes better after being refrigerated. When you take a bite, it is soft and has a faint sweetness and coolness.

Tomato Snow Meiniang, which follows the style of light hand powder and uses fresh fruit as the filling, is the most important style of traditional Snow Meiniang.

Generally, Xuemei Niang uses cream as filling, but the fat content will be relatively high.

Therefore, we can use yogurt instead of cream, and the sugar content can be appropriately reduced. In this way, the calories will be much lower, and we will not worry too much about gaining weight if we eat too much.

First of all, if you use yogurt instead of whipping cream, then when choosing yogurt, you must choose the old yogurt, the solid kind, not watery. Then prepare the ingredients, 50 grams of glutinous rice flour, 15 grams of corn starch, 7 grams of sugar

gram.

85 grams of milk, 10 grams of butter, appropriate amount of fruits, such as kiwi and strawberries, and prepare some cooked glutinous rice flour for dusting the surface.

First, sift the glutinous rice flour and starch, add milk and sugar and mix well.

Cover with plastic wrap and steam over high heat for about 15 to 20 minutes until the dough solidifies. Then mix 10 grams of softened butter into the dough while it is hot and knead until absorbed. Refrigerate for half an hour and then use it to spread the cooked dough on the surface.

For glutinous rice flour, take a clean non-stick pan and fry the glutinous rice flour over low heat until cooked.

If anyone likes to use coconut and powdered sugar on top.

Then skip this step.

third.

Take the chilled dough out and divide into equal portions.

Roll into a ball and press into a flat round dough.

Fourth, take an appropriate amount of old yogurt, put it on the dough, and add your favorite fruit.

This season, just wrap the strawberries and sprinkle cooked glutinous rice flour on the surface.

It tastes better after being refrigerated. The Xuemei Niang version uses old yogurt instead of light cream, which is a low-fat version.

The calories of light cream are much lower than that of light cream, so it can be replaced.