Today, the long summer days mean that summer is officially here. There's a great little dessert for summer, snow meringues. It has a Q-bouncy and soft icy skin, with sweet cream and fruits wrapped around the outside. When gently taken off, it is delicate and soft with a light sweet flavor and a little bit of coldness. The pastry chef teaches to eat snowdrops your mom, thin skin filling, creamy and rich, will not be hard overnight

Snowdrops are very simple to make, but some people make a very thick skin, fill the outer skin is easy to break, and harden after refrigeration. In fact, the main difference is not in the recipe, but in the technique used to make the crust. Let's take a look at the techniques for making chiffonade. Soft and sticky pulling overnight not hard, thin skin filling is also addictive to eat.

Snow winks making method

[Material preparation]

150 grams of glutinous rice flour, 30 grams of corn starch, 50 grams of sugar, 180 grams of milk, 25 grams of butter, 200 grams of whipped cream, 18 grams of sugar, fruits and Oreo cookies in moderation

[Steps]

The first step: first of all, make the shell. Put 100 grams of glutinous rice flour, 30 grams of cornstarch and 50 grams of granulated sugar into a large bowl and mix well. Add half the milk and mix well, then add the remaining milk, totaling **** add about 180 grams and mix until fine and smooth.

Step 2: Next, sift through a sieve into a shallow container. I use a pizza tray, covered with plastic wrap, and put a couple vents in the top with a toothpick.

Step 3: Steam in boiling water for about 15 minutes, depending on the depth of the container.

Step 4: Add 50 grams of glutinous rice flour to the pot and slowly stir-fry over low heat without browning, stir-frying until the flour smells fragrant, and leave to cool to make cake flour.

Step 5: When the potpourri is steamed, tear off the plastic wrap and add the butter while it is still hot, press the butter until it melts, then knead the dough while it is still hot until the butter is absorbed by the dough.

Step 6: The dough is crumbly at first. When the butter is completely kneaded, the dough will be smooth and tough.

Step 7: The kneaded dough can be pulled for a long time without crumbling, so that the crust made from this dough will be less crumbly. Place the kneaded dough in a plastic bag to prevent it from drying out. The pastry chef teaches the way to eat snowdrops, with a thin skin and a large filling, creamy and rich, and will not be hard overnight

Step 8: Prepare 200 grams of chilled cream, add 18 grams of granulated sugar, and beat the cream at high speed. The cream must be chilled, room temperature cream out of water can not be beaten.

Step 9: When the texture appears the whisk can be turned at low speed, when the cream has resistance, the texture does not disappear, with a spatula to scrape it without falling off. Put the beaten cream in a piping bag.

Step 10: Start making the chiffonade and prepare three fillings: Oreo cookie crumbs, mango, and strawberry.

Step 11: Divide the pastry into 30g pieces, sprinkle some pastry flour on a silicone mat, take a small piece of dough on top of the pastry flour and roll it out with a rolling pin into a sheet of even thickness. Place the rolled out pastry in a small semicircular bowl.

Step 12: Squeeze a layer of cream inside, add a mango, squeeze a circle of cream, lift the edges of the crust towards the center and pinch, tear off the excess on top, and coat with some cake flour to prevent sticking.

Step 13: Tie the paper tray, turn it upside down, pick up the mold, and you've got a snow-white, rounded maiden.

Step 14: Then do the strawberry and Oreo flavors, the technique is the same as the mango flavor, only the filling in the middle is different.

Step 15: After all are done, put them on a plate and put them in the fridge for more than half an hour.

Snowmelt is ready, a white, round and chubby, very cute. Take a look. The skin is thin, the filling is big, the skin is soft and sticky, wrapped in sweet paste, with fresh fruit. Ice ice is cool and delicious. In addition to these three fillings, you can also put a variety of flavors of jam. When finished, it can be sealed and chilled in the refrigerator for three days without getting hard. You can freeze it when it is hot and it tastes like ice cream.

[Tips]

1. Use a shallow bowl or plate for steaming the skin of the chermoula so that it is easy to steam.

2. Put the butter into the steamed dough while it is still hot and knead it until the butter is completely absorbed by the dough, which means that the dough will become very tough. In this state, the snow won't break the skin and won't be hard when refrigerated.3. The whipped cream must be thoroughly refrigerated before serving so that it is easy to serve; room temperature whipped cream cannot be served.

4. Snowberry must be sealed and refrigerated, otherwise it is easy to dry and harden.