Although Xue Meiniang is a popular dessert, the surface grain sold on the street is actually more expensive. For those who like to eat Xue Meiniang, they can also cook Xue Meiniang at home by themselves. Because the raw materials used in the production process of Xue Meiniang are relatively simple, the production operation steps are also very simple. Next, I recommend two simplest methods to you.

Exercise 1

250g of Xue Meiniang powder; 335 grams of cold boiled water

Filling: milky yellow (can also be added according to your own taste)

Epidermal decoration: almond and walnut pieces; Sesame; Coconut matcha powder; Glutinous rice flour; A little for everyone!

Xue Meiniang and Strawberry Dafu are somewhat similar in appearance, but there are still many differences.

Xue Meiniang has a light coat, and the filling has turned into a cool and delicate cream color.

The fruit grains mixed in it will make the taste rich and varied instantly.

If you taste it, you will love it. Just like its name, it is unique and unforgettable.

Let's start with this coolness this summer.

material

Xue Meiniang's main ingredients are being loaded.

50g of glutinous rice flour, millet flour 15g, 90ml of milk, 3 tablespoons of sugar, white oil 18g (or colorless and tasteless salad oil), sugar-free whipped cream and strawberries, and hand flour (cooked glutinous rice flour);

Mei Niang powder is used to make snow plum Niang. If there is no snow plum powder, glutinous rice flour and corn starch can be mixed. )

Taro, red beans, and Xuemei Niang materials: a pack of Xuemei Niang powder100g; A taro; A little red beans; Sliced sugar and white sugar; There is also a little green tea powder for color matching, which is not necessary.

Exercise 2

Dafu hemp cake/snowball hemp cake

1. Prepare hand flour: take a proper amount of glutinous rice flour, stir-fry it with a clean wok until it is slightly yellow (never stir-fry, stir-fry it with low fire), and take it out for later use; 2, uniformly mixing glutinous rice flour, corn flour, milk and sugar into a particle-free slurry; 3. Put the slurry into a steamer and steam it over high fire for 15 minutes until it is cooked; 4. After taking it out and cooling it slightly, add white oil to knead it into a smooth dough and put it in the refrigerator for refrigeration; 5. At this time, beat out the sugar-free whipped cream and put it in a paper bag; 6. Sprinkle hand flour on the cooking table, take out the dough and divide it into small pieces, flatten it and roll it into thin dough; 7. Put the dough in a shallow container, squeeze out a small amount of whipped cream, and then wrap it like a steamed stuffed bun. 8. You can eat it when it is wrapped, and it tastes better after refrigeration.