Snow Winnies (super detailed) practice ?

Glutinous rice flour, corn starch, sugar, milk, mix well, sieve once, cover with plastic wrap, steam over high heat until the milk cake solidified

Steaming good milk cake while hot to add butter and knead, butter does not have to melt, milk cake so hot butter naturally melted, kneaded with the hands of the best results, do not use chopsticks and so on, mixing is not uniform! This step is very hot, I will wear a leather gloves and then wear disposable gloves, although it will still be a little hot, I was directly wearing disposable gloves, practiced into the Iron Sand Palm are 23333 kneaded and put in a plastic bag, try to spread out to let it cool down, cooled to room temperature and then put in the refrigerator, the time is urgent, if the kneaded and thrown directly into the freezer, 30 minutes can be taken out, but this is very hurt the refrigerator! If the time is not urgent, you can also put the fresh, you can prepare today's milk cake, the next day and then rolled out to wrap the cream fruit, the longer the freeze time the less sticky hands!

Take the appropriate amount of glutinous rice flour stir-fried over low heat, or put the microwave oven ding for a while, glutinous rice flour to send out the fragrance on it, too much will turn yellow, affecting the finished product color! Remember to keep stirring when frying, or paste! Microwave ding is also ten seconds and five seconds like take out and turn a little, otherwise there will be water vapor block! The amount of recipes I half is to eat the kind of small bowl half a bowl of the amount is enough to fry some more it does not matter, stay with the next time, the number of glutinous rice flour is also known as cake powder, can be preserved for a long time

Frozen milk cake taken out and divided into 25g a pile of newbies can be divided into 30g a pile of the weight of the skin out of the same weight to do it uniformly if you do not mind you can pull out a pile of this amount of 25g can be done 7, a person to eat completely enough good? Eat completely enough good, otherwise you want to fat yourself! The milk cake is still quite sticky, remember to dip the cake powder!

After dividing the milk cake, start rolling it out! Similarly, your hands, the board, rolling pin, milk cake, please sprinkle cake powder, but not too much, you can add a little bit, too much affect the taste! This skin is not good to roll, is made of glutinous rice flour, elasticity is very big, slowly, rolling, I do not need to teach, this is a practice patience thing, to be good to look good, honestly rolling! Otherwise, you just two hands slowly pull, pull out the uneven thickness, ugly death! The size of the skin is about the size of a small bowl!

When you're done rolling out the dough, you can whip up some cream! If you don't have a lot of it, it's recommended to whip it manually! Cream will be a lot more delicate, 100g of cream about three to five minutes to beat, the weather is hot when the cream on ice whipped! 100g of cream with 10g of granulated sugar I think is already very sweet, but also add fruit, sugar is recommended to put less. Manual whipping cream I am holding the basin and then counterclockwise, placed on the ice, the egg pump and the bottom of the basin perpendicular to the fight! Never too hard, or easy to splash everywhere! The whipped cream into the laminating bag, you can take a large cup to put the laminating bag over the top, so that a person can also be very convenient to fill the cream, will not get everywhere, the laminating mouth do not cut too big, the laminating bag do not choose too big, so as not to avoid the heat of the weather when the cream is used only half of the place where you hold your hand on the whole melted!

Soft fruit cut into small dices, soft fruit is what mango ah strawberries ah durian ah bananas ah dragon fruit and so on, you can also choose to crispy cookies crumbled, what Oreo ah or Valley You Maria or what comes

All ready to start wrapping the chenmei niang! Look at the picture! Bottom spread full of cream and then put the fruit, put the fruit and then squeeze a layer of cream, and then with the buns like the skin pinched tightly, the amount of fruit cream depends on their own preferences, but too little cream too much fruit skin is relatively thin in the case will break! The bottom of the cream a little more, the top of the cream can be a little less, laminating mouth cut a little smaller amount of cream a little better control! I am using the molds of Chimayang, hemispherical, so that the size can be controlled the same, no molds on the use of small bowls, look at the picture!

Wrapped up and finished! Can eat! This is made with a mold, smaller, so the skin is only about 18g, you can do 10!

Remember to refrigerate if you can't finish it! It is refrigerated! Fresh that layer! Not frozen! Otherwise the cream will freeze! This is best eaten in one day! If you can't finish it, make sure you seal it! Otherwise the skin will dry out! Separate them, don't put them next to each other, and remember to dust them with flour, or they will stick!