Hello everyone, I am a bud rice. Today I will make a snowy maiden for everyone, there is the taste of Oreo, and the taste of raspberry and mango, the outer layer is soft, the inner layer is like ice cream, it is delicious, I do The eight-centimeter snowy Mei Niang, the square can do nine.
Pour hand powder in a pan with water glutinous rice flour 50g
Open a small fire, glutinous rice flour is easy to fry, stir fry with a spoon, wait until there is aroma of glutinous rice, it can be turned slightly yellow, turn off the fire, put it aside
Wrap the lid of the steamer with a cloth to prevent water vapor from dripping into the glutinous rice paste.
Put a proper amount of water in the steamer, boil the water and boil the water. Prepare the glutinous rice paste while waiting for the water to boil.
In an empty bowl, pour 140 grams of water-milled glutinous rice flour, 40 grams of corn starch, 90 grams of powdered sugar, add 250 grams of milk, do not pour it once, stir while pouring until the batter is smooth
Filter to remove undissolved noodles
Put it in the steamer and steam for 30 minutes.
Take out, put in butter, use a spatula to mix the butter and steamed glutinous rice balls until the butter is completely absorbed by the glutinous rice balls. This process is a bit slow, don't worry, the butter needs to slowly infiltrate into the glutinous rice balls.
Bring the disposable gloves and transfer the glutinous rice balls to the silicone pad. If there is no silicone pad, you can replace it with oil paper or plastic wrap. Put the glutinous rice for three to five minutes. The dough is evenly distributed to make the butter evenly distributed. , the taste is softer
Put a good glutinous rice into a bowl, put it on a plastic wrap, and put it in the refrigerator for 15 minutes.
Sprinkle the fried glutinous rice flour evenly on the silica gel pad, take out the refrigerated dough, sprinkle with glutinous rice flour, and knead the glutinous rice balls into thin slices.
A thickness of about three millimeters, with a bowl of about 11 to 12 centimeters in diameter, is divided into round pieces. I am doing a snowy Mei Niang with a diameter of 8 cm. If I am a 6.5 cm diameter snow, I will use 9 cm. a diameter bowl or a circular object,
Sprinkle glutinous rice flour on the flakes to prevent the dough from sticking together and put it on the plate.
The remaining dough is smashed again, smashed into thin slices, divided again, all divided, put on the fresh-keeping sleeve, put it aside, and then the snow maiden skin is all ready.
Start to make the inset, put the flower bag into a cup, and open the bag on the cup.
Five pieces of Oreo biscuits, scrape the cream inside the Oreo biscuits, put them into the cooking machine, break them, put them into the bowl, spare
Mango diced, spare, raspberry, spare
200 grams of whipped cream, 16 grams of white sugar, egg beater open low speed, because to give the outer skin a support, directly hit harder
When it hits a clear line, the eggbeater has a small sharp corner.
Pour into the piping bag, tighten the bag and cut a small opening
Use a brush to sweep away the excess hand powder on the snowy skinny
Place it on an eight-centimeter spherical mold, and use the mold to make the shape of Xue Mei Niang look better. If there is no mold, you can use a bowl instead.
Squeeze the cream in a circular motion
Put a spoonful of Oreo cookies
Squeeze a circle of cream
Lift up diagonally, close your mouth
Stick a little glutinous rice powder to prevent sticking, put on the paper tray, and pour it out
Do it, the same way, and then make a raspberry snow Mei Niang and mango-flavored snow Mei Niang
1. The skin of Xue Mei Niang is easy to dry, covered with plastic wrap, or put into a crisper, sealed, placed in a refrigerator for refrigerating or freezing, and stored for a longer period of time. Take out from the freezer, thaw for 20 minutes or until the skin is soft and eaten. The snowy maiden made by this recipe will not harden the next day. 2. The water milled glutinous rice flour should use three images. Can increase the success rate