Xuemei Niang dumplings and frosted cakes are made of cream and glutinous rice flour. Xuemeiniang dumplings are made of glutinous rice flour100g, corn starch 30g, fine sugar 30g, pure milk150g, corn oil 20g, a small amount of fried glutinous rice flour, and the filling part is light cream 250g, fine sugar 25g, and various fruits.

Bake a cake embryo first, and let it cool for later use. Just use the recipe of Qifeng for the cake embryo. Then pour the dish bean curd into 250g pure milk, soak it in heat-insulating water, or cook it. The dish bean curd will absorb some milk, filter out the dish bean curd after soaking the color, pour out 22g dyed milk for later use, and add 45g corn starch and 45g fine sugar to glutinous rice flour150g.