Xue Meiniang is white and soft, and the first bite is chewy ice skin, which is light cream and has a pleasant milk smell, wrapped in delicious fruit particles, such as green awn, strawberry seedlings, Oreo and so on. Sweet and delicious, with rich and colorful taste. "Xue Meiniang" tastes better after freezing, and it is soft and sweet with a touch of coolness. Snow-white eggplant is the most important faction of traditional snow-white mother, which follows the design style of light flour and takes fruit as the invagination.
Xue Meiniang's homemade food: glutinous rice flour 100g, corn starch 30g, white sugar 40g, pure milk 180g, and salt-free butter 20g (edible oil or sunflower oil can be used if there is no food). Cream fresh fruit: whipped cream 200g, sugar 15g, green awn. Pour glutinous rice flour, corn starch, sugar and pure milk into a small bowl and stir until there is no powder or big particles. Then sift the powder, the material is finer and the taste is stronger. This particulate matter can be lightly pressed with a spoon and then filtered. After the water is boiled, put it into a stainless steel steamer and steam for 20min minutes with slow fire. Cover the vegetables tightly on the surface to avoid water vapor dripping. After steaming, poke some with chopsticks. If they are all condensed and faded, you will be fine.
I have prepared some cooked flour in advance for a long time. 40g glutinous rice balls are fried here, which can be sealed and preserved if you can't finish eating them. Turn on a slow fire and stir-fry the glutinous rice balls until they are slightly yellow. Add 20g of unsalted butter to the steamed glutinous rice batter while it is hot, and stir or knead immediately until all unsalted butter is digested and absorbed. Be sure to mix more dough balls, so that the glutinous rice will be soft and sticky, and the taste will be better. The kneaded batter was well sealed, and it was still very soft when it was put into the cold storage for cooling and packaging the next day. Whip the cream. Add15g sugar to 200g whipped cream. Try not to store water in the basin. Cream is easy to be killed at low temperature. If the indoor temperature is high, it is best to sit in cold water. Kill it quickly. Cut glutinous rice into bun skins with appropriate size, roll them into round dough pieces, put them in a round bowl, squeeze in whipped cream, then add in favorite fresh fruit and squeeze in whipped cream. Close it like a bun, and the extra dough can be torn off.