Can't you be a snow girl without whipped cream? You can make Xue Mei Niang without whipped cream. Our family often makes a creamless version of Xue Meiniang. Generally speaking, Xue Meiniang is mainly made of cream stuffing wrapped in ice packs. Friends who don't have whipped cream at home don't have to worry. You can make your own cream sauce instead of cream.
Castar sauce is called dessert universal sauce in baking circle. Sweet and delicate, rich in milk fragrance, and widely used. Can be used to spread cakes, spread bread, mix fruit salads and so on. Super versatile, you can also match your favorite tastes, such as cocoa powder and matcha powder. Today, I will share with you the matcha-flavored Xue Meiniang. This Xue Meiniang is not inferior to the cream version of Xue Meiniang.
Matcha flavor Kastar sauce ingredients of Xuemeiniang (quantity 10- 12)Kastar sauce.
2 egg yolks, 250g milk, 30g fine sugar, corn starch 10g, low-gluten flour 15g, butter 10g, 5 g matcha powder and strawberry 100g.
Xue Mei Niang Pi Cai Shi
Glutinous rice flour 100g, corn starch 30g, butter 15g, pure milk 170g, fine sugar 40g, and sticky glutinous rice flour 40g.
First, the production steps of Castrol sauce:
1. Put the prepared egg yolk into a bowl and mix it evenly with an egg beater.
2. Sieve the stirred egg yolk liquid into corn starch, low-gluten flour and matcha powder, and then stir evenly with an egg beater.
3. Boil milk and fine sugar in a small pot until the sugar melts. Turn off the heat when the milk is slightly boiling.
4. Pour a small amount of boiled milk into the egg yolk liquid several times, and then pour it after stirring evenly each time. Until it is completely mixed.
5. Pour the egg yolk paste back into the milk pan, heat it on low heat, stir it and cook until the batter is smooth. Turn off the heat when lines appear, add butter and stir well, and let it cool for later use.
Second, the steps of making ice skin:
1. Put the prepared glutinous rice flour, corn starch, fine sugar and milk into a bowl and mix well.
Cover with plastic wrap and make a few small holes. Boil the water and steam for about 20 minutes.
3. Add butter when the pan is hot. After the dough is not hot, put on disposable gloves and knead it as hard as dough until the butter is completely blended and can be stretched, so that Xue Meiniang's skin can bounce.
4. Stir-fry the sticky glutinous rice flour with a non-stick pan until it is slightly yellow, that is, cooked glutinous rice flour.
5. Sprinkle some fried glutinous rice flour on the chopping board to prevent sticking, divide the skin of Xue Meiniang into 12 equal parts, and roll it thin with a rolling pin.
6. Like a steamed stuffed bun, put the custard sauce and strawberries in the middle, fold Xue Meiniang's skin from all sides to the middle, pinch it and put it upside down.
7. In this way, you can enjoy a delicious matcha cheese sauce, Xue Meiniang, and the thin skin reveals the faint matcha green inside, which is considered qualified.