"Tinrry Afternoon Tea" teaches you to make Xuemei Niang Dafu, the most important part of this snack is the layer of skin, the skin is done, the filling likes anything can be 哟~~~ The dough can be steamed well, It doesn't need to be kneaded, it's very convenient. Everyone has to try it~~ This snow Mei Niang, sealed into the refrigerator, will not harden the next day, I have tried many times~~~ But if it is not sealed, it is hard Normal, glutinous rice can't be hard! ! This is the nature of glutinous rice~~~~~~ Remarks: If each skin is 30 grams, you can make 15 snow Mei Niang, the cream filling is 15 official website: www.tinrry.com
If you have any questions in the production, you can add my WeChat public number: Tinrry+, leave a message under the corresponding video, I will reply you as soon as possible.
Read the video carefully before you do it, then prepare all the raw materials.
Boil a pot of hot water, and while waiting for the water to boil, let's mix all the materials in the snowy skin.
Pour glutinous rice flour, corn starch, corn starch and powdered sugar into a large bowl. Corn starch is used to reduce the viscosity of glutinous rice flour, but not too much. Adding too much glutinous rice flour will become inelastic.
Then pour the corn oil into it.
Then you have to pour the water in. The amount of water in the formula is a relative amount. Why? Because different brands of glutinous rice powder have different water absorption, then the amount of water used will be more or less. We must learn to look at the state of batter. Then I use the three-image glutinous rice flour. The amount of water is in the formula. The amount is 175g, all of which is poured into the mixture, and the batter is lifted up and will disappear faster. This is the best batter state. [Tips: Taigang brand, Qiuju brand of glutinous rice flour, the amount of water is about 160 grams, if you use bulk glutinous rice flour, first add 140 grams to see the dough state, then slowly add water to adjust, cut Don't pour too much water at once, causing the batter to be too thin]
After the batter is ready, we will pour it into the steaming bowl, and the ceramic bowl will be more evenly heated.
Then take the batter and steam it. The batter must be put in steam after boiling, and the steam is steamed for about 20 minutes. The steaming time is not fixed. For example, my electric stove, your home is a gas stove. The firepower is definitely not the same, then the time will be different. When we see that the whole batter has gradually changed from white to translucent, it is almost the same. You can go and see if it is ripe. PS: The method of battering is very good. Please carefully read the explanations and precautions of the video.
After the batter is steamed, it turns into a dough. We pour it out and seal it with plastic wrap. The oil on the surface is normal. It doesn't need to be piped. It will naturally be absorbed. After it is wrapped, it will be cooled and set aside.
During the cold season, we came to make hand powder. In fact, the hand powder has already taught everyone in the ice cream moon cake. It is to put the glutinous rice flour into the pan and stir all the fire to the small fire. A slight yellow color means that it is ripe, and immediately pour it out into a dry bowl for use. It can't be cooled directly in the non-stick pan. The remaining temperature will burn the corn starch.
Then there is the suede, and the suede should be prepared with a silicone pad. No friends can use the cling film on the table to prevent sticking, and please wear gloves to make it! Otherwise, it must be sticky, no doubt, it is necessary to use more powder, although it can be molded, but too much hand powder will affect the taste.
Put a little hand powder on the silicone pad and the dough, roll the rolling pin to the bottom of the body with your right hand, gently pull the dough on the left hand, try to spread the dough, then turn the skin counterclockwise to repeat the action. The dough can be slowly opened, so you can see the silicone pad pattern below. Don't be too thin, otherwise the skin will be too thin and collapse when you are ready to pack. It will also be very difficult to break this skin. PS: The method of suede, please repeat this section of the video, it will be more intuitive
After each dough is applied, put a little hand powder on the surface to prevent sticking, then stack it together, put it on the plastic wrap, and wrap it with plastic wrap to prevent the skin from drying out. When the skin is dry, it will become hard and can not be covered. Hand powder must be sprinkled, because it can be anti-adhesive and anti-dry. Before the bag, all the noodles are ready for use, because it will be lighter and whipped cream will be easier.
The method of preserving whipping cream is always refrigerated in the refrigerator. When the temperature rises, it is easy to fight and the oil and water are separated. Therefore, in order to avoid this situation, we can weigh the whipped cream together before making the snow maiden skin. Put the egg pots in the refrigerator and refrigerate for at least 30 minutes, so that the egg bowls are kept at a low temperature, which is more conducive to sending.
Then let's make the part of the stuffing. Let's make Xuemei Niang first. We want to make the creamy filling. The creamy stuffing is animal whipping cream and sugar powder. It is made into the state of enamel painting. The cream filling is ready. Mango and other fruits you like should be Cut all the cream before you whipped it. [Tips: Nestle and Oudeburger whipped cream are not suitable for snacks of scented flowers, because they are relatively unstable, even if they are sent to the state of scented flowers, they will melt quickly and are not suitable for novices. I use the iron tower. The different brands of light cream taste differently. You choose the favorite light cream according to your taste.
Mango Snow Mei Niang: Take a piece of skin and the skin will be slightly retracted during the placement. We have to gently pull it with our hand to let it stretch again.
Then put a little whipped cream in the middle of the skin, then gently spread the mango and cover it with whipped cream. If there is a hurricane cake in the house, you can put a small piece on it and it tastes very good. ,
Then, according to the diagonal line, the skin is collected, and finally the pinch is tight. The skin of the closing part cannot touch the whipping cream, otherwise it will not be sealed. This should be noted that the excess dough can be smashed and the position to be smashed must be Wipe a little hand powder, otherwise it will stick
Put the dough in the paper cup round, and the mango snow Mei Niang is ready!
Oreo Snow Mei Niang: Snow Mei Niang, who is also popular with Oreo, is also very delicious. Now there are ready-made Oreo cookies on the market. You can buy this. You can buy it. Leo removes the sandwich and breaks it up.
Let's put some good whipped cream on a small bowl here, then pour some biscuits into pieces and mix them gently with a spoon. It's not stirring. Just mix the cookies into a group.
Then put the Oreo cream stuffing in the middle of the snowy maiden skin, the parcel method is the same as the mango snow maiden, the focus line is stacked first, then the stuffing can be wrapped.
Excessive dough, I don’t think it’s all right to eat it. It’s thicker at the bottom. If it’s done, it’s still smashed, the taste is more uniform, and it won’t taste a piece of dough. Leo Snow Mei Niang is also doing well
Strawberry Daifu: In the end, I came to Dafu. Usually, Dafu refers to the snowy Mei Niang of strawberry bean paste. Then we have to cut the strawberry to the bottom and cut off the bottom.
Then put your hands on the gloves and wrap the whole strawberry with the commercially available bean paste.
The tip of the strawberry should not be wrapped, so it would be rounder, and then put it in the middle of the snowy skinny skin. The skin of Dafu is thicker. Basically, you don’t need to use it. You can press it flat by hand, because it is too thin and not good. Eat, don't have too much bean paste, and wrap the acid in a round and strawberry.
Then remove the gloves, completely wrap the Dafu with your hands, and then reunite with your hands, just do it!
If you have made it, remember to hand in your homework~~What?~~
1, Taigang brand, Qiuju brand of glutinous rice flour, the amount of water is about 160 grams, if you use bulk glutinous rice flour, first add 140 grams to see the dough state, then slowly add water to adjust, do not suddenly Pour too much water, causing the batter to be too thin. 2. When the dough is just steamed, there will be a little oil on the surface. You don't need to care about it. After the plastic wrap is sealed and cool, these oils will naturally be absorbed into the dough.