Recipe: Ice cream snow Mei Niang, crystal snow Mei Niang, frozen overnight not hard method a paste package

Home Cooking Recipe: Ice cream snow Mei Niang, crystal snow Mei Niang, frozen overnight not hard method a paste package

Notes:

The lovely staff has reinstated the previous post and this is not deleted. Just look at the crystal snow Mei Niang or the two stickers complement each other, I will not say anything, I want to draw the focus directly: ★ ★ ★ About a minute Xue Mei Niang: I can definitely say, is the mix! There is a modified starch in the premixed powder, so there is no problem of hardening. But the same additives will be more. Ready-mixed powder is suitable for commercial large-volume and baking white-level players. ★★★About five-minute leather practice: use microwave oven instead of steamer to steam, specifically how to write below ★★★About long-term hard additive 1: use denaturation Starch is also crystal powder ★★★About long-term hard additive 2: Use soft-keeping enzyme, soft-keeping enzyme is a soft additive to keep glutinous rice products, the added amount is 0.1%~1% of glutinous rice content, that is to say ordinary glutinous rice The skin can also be directly used to protect the soft enzyme, it will be very soft and stored in a week, and it can be used with it. ★★★ This article is about softness and not hardness without additives and modified starch. Don't compare with additives. ★ It is now steamed and used, it is directly frozen in advance, and it is re-steamed from the frozen solution. Don't steam the next day and don't deal with it. Ask why it is hard. Try not to do it in advance. ★ The freezing or refrigerating method mentioned below only refers to the storage method after adding the filling such as cream or Caska. Because the filling will provide a certain amount of water, the skin will absorb some water, if it is directly wrapped in fruit chocolate, it will definitely be hard the next day. ★★★★When storing, pay attention to sealing and sealing. Unsealed frozen taro also frozen vulture skin ★ ★ glutinous rice skin hardened because starch aging, starch aging is an irreversible process, delaying aging is to increase water content, increase oil content, low temperature (freezing) or high temperature (cooking ). In the production process, some starches have been completely gelatinized, some have been gelatinized, and the gelatinized starch has changed from insoluble to soluble, but after a period of time, the starch has been gelatinized and loses moisture. It becomes insoluble again and it gradually hardens! After heating, the starch absorbs moisture from the gluten, becomes soluble again, and the bread softens again! Therefore, most of the reason for aging is due to starch re-coagulation! So controlling aging is also controlling starch re-coagulation! For another example, the steamed bread is taken out of the refrigerator, and it will be soft if it is steamed, but this is not the starch is younger. If it is old, it will be irreversible, but give him high temperature and water vapor, the starch will be soluble again, and the state will be good. some. So the ordinary snow Mei Niang formula that can be sold for two days, the water content is relatively high ★ ★ In addition to high water and oil, the ultimate solution to alleviate starch aging is modified starch, commonly used is crystal powder. Individuals do not like to eat, like to do it yourself ★ ★ starch is most likely to age at 0-10 degrees, which is the refrigerator's refrigerated temperature. Therefore, it is best to save Snow Meiyang to avoid this temperature. Ordinary snow Mei Niang is best stored in the -3-7 cold-scented area, frozen layer that does not freeze, this layer not only slows down the aging speed, but also is the key to maintaining the good taste of ordinary cream. The confectionery is not stored in cold storage, but frozen. The frozen food can keep the cream from being rough and not diarrhea. However, the chilled desserts must be warmed up in the refrigerator, and they cannot be taken out directly to be frozen, which will form a large amount of water vapor. Ice cream snow Mei Niang is stored frozen in -18, usually taken out directly for a few minutes, the skin can be soft, you can eat, but if you do not eat frozen snow Mei Niang, but also warm thaw, can not directly take out the frozen, will produce water vapor . The water vapor in the box of the snow Mei Niang will make the skin change the box, and the cake will produce water in the cake. ★80g snow Mei Niang ratio: 30g glutinous rice 40g base cream 15g sandwich filling ★ ★ water 饴 role to keep moisture, did not buy, do not put the skin dry do not find me ★ ★ do not put too much hand powder, will absorb glutinous rice The skin moisture makes the skin harder ★★★★★ Don't steam for too long, the steamed glutinous rice balls are pumped, and they will lose their elasticity. The fire will be boiled and turned to a small fire and steamed until the fire is removed. The time to steam less is definitely short. He was a baby when he was just cooked. He was an old man after a long steaming. Which higher water content do you say, which one is better and which is softer! The biggest reason for many failed works in the homework is that it has been steamed for too long. The second reason is that there is no time to pack the plastic film to dry too dry. The third reason is that there are too many hand powders! ★★★★★ Don't play the dough of Shuiyi for too long, whipped until the bottom of the pelvic basin, the leeches are absorbed, you can turn off the film to see the state, and the film is thicker and you can play two more laps. If the whipping is too long, the glutinous rice group will become weak and not formed. The other doughs are the same, the right amount of whipping can enhance the ductility, the over-the-head will extend over the head, and the sugar will become thinner. ★★Nothing to go to Taobao to buy, you want to change the recipe, don’t ask me, any picture is not pressed. I did not take responsibility for the failure of Fang Zi. ★★Flower tea is a natural pigment. I have done it alone. Not letting you pour a cup of tea. ★ Free party often does not cherish, so look carefully at the party, the written are written, do not answer any questions of no value. Three types of ice cream cream, five practices, one package: https://www.xiachufang.com/recipe/102332952/ seventeen basic cream seasoning: https://www.xiachufang.com/recipe/102354425/other seasoning Sauce seasoning jam and extension, a paste package: https://www.xiachufang.com/recipe/102424090/

Ingredients:

Steps:

  1. Home Cooking Recipe: The above said that the glutinous rice is hardened because the starch is aging, all the starch will age, including the taro bread for a long time, and part of the reason is running water, partly because of starch aging. Corn starch is the most susceptible starch, so here is the replacement of corn starch with three other starch blends. However, corn starch has better water absorption than pea starch. The pea powder reduces the degree of stickiness of the glutinous rice flour, and it is a crisp state after being cooked. The pea jelly powder is often known in the south, but it is brittle but not malleable. The tapioca powder provides high elasticity. This has a feeling of being round and round, and it is transparent after being steamed. It has been eaten by the transparent dumplings. This is this. The powder keeps moisture and is not easy to age. After steaming, it is a translucent, non-gluten flour. It has a bit of Q and is not so tough. Those who have eaten shrimp dumplings know the taste. So when it comes to this, how to adjust these kinds of powders should be counted. There are many kinds of glutinous rice flour, which are different in water absorption, sputum, viscosity and elasticity. Adjust the mix of these powders according to your needs. And in itself, the work of Xuemei Niangpi is really steamed on the surface. The dough is malleable and elastic, and the ratio is in the powder: liquid = 1: 1.4 - 1.6, this formula is reasonable. The liquid here includes grease. If the water is too much, the skin will be soft. If you want the Q bomb, you will reduce some water, or make the skin thin and thin. Just a little thicker. ★★★★★It takes a long time to steam and it is easy to harden and loses the elasticity. It is easy to harden and easily separates the oil and loses the elasticity. The water absorption is good and the water is low. It is easy to dry and not contain the plastic wrap. It's easy to dry and hard. It's too long to dry too long. It's too easy to dry and hard break. ★★★★★It's not steamed, it will be soft and easy to break, it won't be enough, or it won't be stretched, it will be easy to retract. After whipping or smashing, it will be very rare. There is no toughness. It is easy to break the powder. The water absorption is too bad and the water is too much. It is easy to be soft and broken. ★ I have summed up here, don’t blame the formula! Anyone else can find the reason if you fail! Wrongly called the material or not called the material blame formula, can't move and blame the formula, just look at the steps and do not see the tips and blame the recipe! I wrote a recipe without pea powder, I have to ask what I can replace! It’s easy to make Snow Mei Niang, it’s OK, don’t be so scared. He is a basic dessert, very good. Just to be perfect, you really need to adjust yourself.

    The above said that the glutinous rice is hardened because the starch is aging, all the starch will age, including the taro bread for a long time, and part of the reason is running water, partly because of starch aging. Corn starch is the most susceptible starch, so here is the replacement of corn starch with three other starch blends. However, corn starch has better water absorption than pea starch. The pea powder reduces the degree of stickiness of the glutinous rice flour, and it is a crisp state after being cooked. The pea jelly powder is often known in the south, but it is brittle but not malleable. The tapioca powder provides high elasticity. This has a feeling of being round and round, and it is transparent after being steamed. It has been eaten by the transparent dumplings. This is this. The powder keeps moisture and is not easy to age. After steaming, it is a translucent, non-gluten flour. It has a bit of Q and is not so tough. Those who have eaten shrimp dumplings know the taste. So when it comes to this, how to adjust these kinds of powders should be counted. There are many kinds of glutinous rice flour, which are different in water absorption, sputum, viscosity and elasticity. Adjust the mix of these powders according to your needs. And in itself, the work of Xuemei Niangpi is really steamed on the surface. The dough is malleable and elastic, and the ratio is in the powder: liquid = 1: 1.4 - 1.6, this formula is reasonable. The liquid here includes grease. If the water is too much, the skin will be soft. If you want the Q bomb, you will reduce some water, or make the skin thin and thin. Just a little thicker. ★★★★★It takes a long time to steam and it is easy to harden and loses the elasticity. It is easy to harden and easily separates the oil and loses the elasticity. The water absorption is good and the water is low. It is easy to dry and not contain the plastic wrap. It's easy to dry and hard. It's too long to dry too long. It's too easy to dry and hard break. ★★★★★It's not steamed, it will be soft and easy to break, it won't be enough, or it won't be stretched, it will be easy to retract. After whipping or smashing, it will be very rare. There is no toughness. It is easy to break the powder. The water absorption is too bad and the water is too much. It is easy to be soft and broken. ★ I have summed up here, don’t blame the formula! Anyone else can find the reason if you fail! Wrongly called the material or not called the material blame formula, can't move and blame the formula, just look at the steps and do not see the tips and blame the recipe! I wrote a recipe without pea powder, I have to ask what I can replace! It’s easy to make Snow Mei Niang, it’s OK, don’t be so scared. He is a basic dessert, very good. Just to be perfect, you really need to adjust yourself.

  2. Home Cooking Recipe: Ice cream snow Mei Niang skin (1): 1 butter, sugar, whipped cream, milk into the pot to cook about 60 degrees, stir until the fine sugar melts away from the fire, let cool to about 40 degrees to spare, too hot will be cooked powder, Too cool will make the skin less flexible. 2 glutinous rice flour, pea starch, tapioca powder, and savory powder are added to the milk pot in portions, and stirred evenly. After mixing, they are sieved to another heat-resistant and clean container. 3 container covered with plastic wrap, cold water into the pot, the water is opened and steamed for 15-20 minutes until cooked. Use a chopstick fork to insert it without liquid. 4 After steaming, take it out and put it into the chef's machine and add water. The whipping head (not the egg head or the noodle head) is whipped to the bottom of the pelvic basin, and the glove film can be pulled. No chefs wear gloves and rub their hands, and they will take a while to get out of the film. Or use a hand-held eggbeater to slap the head for a while until the film is released. Pack the plastic wrap for spare. ★The film is the successful skin, not the film finished product will not be so Q ★★★! To emphasize that if the dough is not beaten or handcuffed by the chef's machine, the suede will easily retract and it will be difficult to open, and it will be easy to open as the time of whipping and hand rubbing is longer. and so! Don't fight in the chef's machine! The look of the skin is also a way to judge whether the whipping is in place. Ice cream snow maiden skin (2): glutinous rice flour 125g pea powder 40g cassava flour 5g whipped cream 20g milk 200g fine granulated sugar 44g butter 20g The steps are not written, the same as above, basically no Poor, are the net red square. The film is also required to be filmed. ★★★ Quick hand skin practice: butter + sugar + whipped cream + milk + sugar into the pot, slightly heat until the sugar melts, mix the powder into the liquid and mix well and sieve. Pour into a microwave container, cover and heat the microwave. No microwave container, cover plastic wrap! Wear the film on the cling film! Take it out every half minute, about 3-5 times. Take a little cold and bring on the gloves and mix until the butter is absorbed. Add the water and mix well. The water can also be added together. The individual prefers to add it and the water retention is better. Because of the characteristics of microwaves, it is recommended to increase the butter, leeches, milk, and cream by 5g each, or to fine-tune the water absorption of glutinous rice flour.

    Ice cream snow Mei Niang skin (1): 1 butter, sugar, whipped cream, milk into the pot to cook about 60 degrees, stir until the fine sugar melts away from the fire, let cool to about 40 degrees to spare, too hot will be cooked powder, Too cool will make the skin less flexible. 2 glutinous rice flour, pea starch, tapioca powder, and savory powder are added to the milk pot in portions, and stirred evenly. After mixing, they are sieved to another heat-resistant and clean container. 3 container covered with plastic wrap, cold water into the pot, the water is opened and steamed for 15-20 minutes until cooked. Use a chopstick fork to insert it without liquid. 4 After steaming, take it out and put it into the chef's machine and add water. The whipping head (not the egg head or the noodle head) is whipped to the bottom of the pelvic basin, and the glove film can be pulled. No chefs wear gloves and rub their hands, and they will take a while to get out of the film. Or use a hand-held eggbeater to slap the head for a while until the film is released. Pack the plastic wrap for spare. ★The film is the successful skin, not the film finished product will not be so Q ★★★! To emphasize that if the dough is not beaten or handcuffed by the chef's machine, the suede will easily retract and it will be difficult to open, and it will be easy to open as the time of whipping and hand rubbing is longer. and so! Don't fight in the chef's machine! The look of the skin is also a way to judge whether the whipping is in place. Ice cream snow maiden skin (2): glutinous rice flour 125g pea powder 40g cassava flour 5g whipped cream 20g milk 200g fine granulated sugar 44g butter 20g The steps are not written, the same as above, basically no Poor, are the net red square. The film is also required to be filmed. ★★★ Quick hand skin practice: butter + sugar + whipped cream + milk + sugar into the pot, slightly heat until the sugar melts, mix the powder into the liquid and mix well and sieve. Pour into a microwave container, cover and heat the microwave. No microwave container, cover plastic wrap! Wear the film on the cling film! Take it out every half minute, about 3-5 times. Take a little cold and bring on the gloves and mix until the butter is absorbed. Add the water and mix well. The water can also be added together. The individual prefers to add it and the water retention is better. Because of the characteristics of microwaves, it is recommended to increase the butter, leeches, milk, and cream by 5g each, or to fine-tune the water absorption of glutinous rice flour.

  3. Home Cooking Recipe: Toning and filling: ★ In addition to adding pigments, natural plants can be used to change the color of the skin. ★Flower and boiled water concentrates to extract natural pigments. Posts have been added. When the pigments are finished, add ★ flowers and waters without using concentrated and refined pigments. When steaming, the flowers and waters replace ordinary water. ★ Pigments and fruit and vegetable powders. Add time, finish the green skin: add the matcha powder or the pandan juice black skin: add the bamboo charcoal powder yellow skin: add the yellow freeze-dried fruit and vegetable powder or the yellow scorpion water red skin: add the red velvet essence pink skin: add red Freeze-dried fruit and vegetable powder or Luoshen tea brown skin: add cocoa powder or coffee powder blue-purple skin: add blue-purple freeze-dried fruit and vegetable powder or butterfly bean tea pure white skin: add white pigment, glutinous rice itself is light yellow, to be pure white To add coloring ★ Ice cream Snow Mei Niang stuffing is ice cream cream, not ice cream. Ice cream cream I have been more than a paste, Fan Wai three is more suitable for Xue Mei Niang. Seasoning can be seen by referring to another combination of seasoning stickers. In addition to cream, mousse can also be used as a sandwich. The state of mousse is particularly sticky and inconspicuous, not too solid or too hard to be frozen. ★ Sandwich sauce I have also passed alone. The recommended sandwiches here are fresh fruits. Other flavors include: matcha honey beans, coffee caramel, durian cheese, chocolate hazelnuts, lemon mint jelly, coconut milk jelly. All kinds of jams, biscuits, crisps, and granules. Fresh fruit, mango crisp persimmon peach, etc., are recommended to add sugar and cook for three minutes before use. If you need a liquid filling, please refer to the practice of the moon cake, and the frozen filling will be frozen and then sandwiched in the cream. Or use a puff to squeeze the mouth into the cream and squeeze it out. There are still many people who like to pack a piece of cake into it. This is all right, as long as you want.

    Toning and filling: ★ In addition to adding pigments, natural plants can be used to change the color of the skin. ★Flower and boiled water concentrates to extract natural pigments. Posts have been added. When the pigments are finished, add ★ flowers and waters without using concentrated and refined pigments. When steaming, the flowers and waters replace ordinary water. ★ Pigments and fruit and vegetable powders. Add time, finish the green skin: add the matcha powder or the pandan juice black skin: add the bamboo charcoal powder yellow skin: add the yellow freeze-dried fruit and vegetable powder or the yellow scorpion water red skin: add the red velvet essence pink skin: add red Freeze-dried fruit and vegetable powder or Luoshen tea brown skin: add cocoa powder or coffee powder blue-purple skin: add blue-purple freeze-dried fruit and vegetable powder or butterfly bean tea pure white skin: add white pigment, glutinous rice itself is light yellow, to be pure white To add coloring ★ Ice cream Snow Mei Niang stuffing is ice cream cream, not ice cream. Ice cream cream I have been more than a paste, Fan Wai three is more suitable for Xue Mei Niang. Seasoning can be seen by referring to another combination of seasoning stickers. In addition to cream, mousse can also be used as a sandwich. The state of mousse is particularly sticky and inconspicuous, not too solid or too hard to be frozen. ★ Sandwich sauce I have also passed alone. The recommended sandwiches here are fresh fruits. Other flavors include: matcha honey beans, coffee caramel, durian cheese, chocolate hazelnuts, lemon mint jelly, coconut milk jelly. All kinds of jams, biscuits, crisps, and granules. Fresh fruit, mango crisp persimmon peach, etc., are recommended to add sugar and cook for three minutes before use. If you need a liquid filling, please refer to the practice of the moon cake, and the frozen filling will be frozen and then sandwiched in the cream. Or use a puff to squeeze the mouth into the cream and squeeze it out. There are still many people who like to pack a piece of cake into it. This is all right, as long as you want.

  4. Home Cooking Recipe: ★ Crystal Snow Mei Niang (pure transparent crystal skin): crystal powder is a modified starch, not hard, taste too Q and no taste, you can put the fruit cut surface, do a lot of colors. Crystal powder 150g Water 320g Corn oil (odorless oil) 10g Sugar 45g Water 饴 30g All materials mixed and steamed for 20-30 minutes ★ Scrub Snow Mei Niang (translucent crystal skin): glutinous rice flour 100g crystal powder 36g milk 160g whipped cream 16g sugar After 40g of butter and 28g of powder are mixed and sieved evenly, the practice is to refer to the ice cream snow Mei Niang. If you can't use it, just re-steam it. The frosted snow Mei Niang changes the color, can add the fruit mushy jam, the granules are not too big, the kind of 30-40g, steamed together. If the powder is added, it will be mixed with the powder in advance, and the amount of milk will increase. ★ Just peel out the skin and rub it together. If it is easy to open, then you don't have to smash it into the chef's machine. If you retract it, you need to use a chef machine to play it, or hand rub it for a while, pay attention to Don't beat the chef's whipping, take a few turns to open the dough and look at the state!

    ★ Crystal Snow Mei Niang (pure transparent crystal skin): crystal powder is a modified starch, not hard, taste too Q and no taste, you can put the fruit cut surface, do a lot of colors. Crystal powder 150g Water 320g Corn oil (odorless oil) 10g Sugar 45g Water 饴 30g All materials mixed and steamed for 20-30 minutes ★ Scrub Snow Mei Niang (translucent crystal skin): glutinous rice flour 100g crystal powder 36g milk 160g whipped cream 16g sugar After 40g of butter and 28g of powder are mixed and sieved evenly, the practice is to refer to the ice cream snow Mei Niang. If you can't use it, just re-steam it. The frosted snow Mei Niang changes the color, can add the fruit mushy jam, the granules are not too big, the kind of 30-40g, steamed together. If the powder is added, it will be mixed with the powder in advance, and the amount of milk will increase. ★ Just peel out the skin and rub it together. If it is easy to open, then you don't have to smash it into the chef's machine. If you retract it, you need to use a chef machine to play it, or hand rub it for a while, pay attention to Don't beat the chef's whipping, take a few turns to open the dough and look at the state!

  5. Can be sold for two days of ordinary snow Mei Niang skin: glutinous rice flour 125g corn starch 38g high fat milk 200g sugar 65g butter 25g water 15g high fat milk means that look at the product nutrition table, the higher the fat content, the better the sugar and water melt Add milk, glutinous rice flour and corn starch and mix well. After sifting, cover with plastic wrap and pour cold water into the pan. After the water is opened, steam for 20-30 minutes until cooked. Take out the heat and add butter to mix evenly or evenly. Packing plastic wrap alternately ★ steamed dough for a while, when it is in place, it will not shrink and smooth

Tips:

Three types of ice cream cream, five methods, one package: https://www.xiachufang.com/recipe/102332952/ other sauces seasoned jam and extension, one package: https://www.xiachufang.com/recipe /102424090/17 kinds of basic cream seasoning: https://www.xiachufang.com/recipe/102354425/★★★ About one minute snow Mei Niangpi: I can definitely say that it is premixed powder! There is a modified starch in the premixed powder, so there is no problem of hardening. But the same additives will be more. Ready-mixed powder is suitable for commercial large-volume and baking white-level players. ★★★About five-minute leather practice: use microwave oven instead of steamer to steam, specifically how to write below ★★★About long-term hard additive 1: use denaturation Starch is also crystal powder ★★★About long-term hard additive 2: Use soft-keeping enzyme, soft-keeping enzyme is a soft additive to keep glutinous rice products, the added amount is 0.1%~1% of glutinous rice content, that is to say ordinary glutinous rice The skin can also be directly used to protect the soft enzyme, it will be very soft and stored in a week, and it can be used with it. ★★★ This article is about softness and not hardness without additives and modified starch. Don't compare with additives. ★★ Now steamed, use the steamed directly to freeze, and remove it from the frozen solution. Don't steam the next day and don't deal with it. Ask why it is hard. Try not to do it in advance. ★ The freezing or refrigerating method mentioned below only refers to the storage method after adding the filling such as cream or Caska. Because the filling will provide a certain amount of water, the skin will absorb some water, if it is directly wrapped in fruit chocolate, it will definitely be hard the next day. ★★★★When storing, pay attention to sealing and sealing. Unsealed frozen block taro also frozen vulture skin ★ ★ water 饴 role to maintain moisture, did not buy, do not put the skin dry don't look for me ★ ★ Do not put too much hand powder, will absorb the moisture of the glutinous rice skin to make the skin hard ★★★★★ Don't steam for too long, the steamed glutinous rice balls are pumped, and they will lose their elasticity. The fire will be boiled and turned to a small fire and steamed until the fire is removed. It is good to use it. Ah. He was a baby when he was just cooked. He was an old man after a long steaming. Which higher water content do you say, which one is better and which is softer! The biggest reason for many failed works in the homework is that it has been steamed for too long. The second reason is that there is no time to pack the plastic film to dry too dry. The third reason is that there are too many hand powders! ★★★★★ Don't play the dough of Shuiyi for too long, whipped until the bottom of the pelvic basin, the leeches are absorbed, you can turn off the film to see the state, and the film is thicker and you can play two more laps. If the whipping is too long, the glutinous rice group will become weak and not formed. The other doughs are the same. The right amount of whipping can enhance the ductility. If it is too big, it will over-extend and become syrupy. ★★ Starch aging is an irreversible process. The method of delaying aging is to increase the water content, increase the oil content, and cool it. ) or high temperature (cooking). In the production process, some starches have been completely gelatinized, some have been gelatinized, and the gelatinized starch has changed from insoluble to soluble, but after a period of time, the starch has been gelatinized and loses moisture. It becomes insoluble again and gradually hardens! After heating, the starch absorbs moisture from the gluten, becomes soluble again, and softens again! Therefore, most of the reason for aging is due to starch re-coagulation! So controlling starch aging is also controlling starch back-gelation! For another example, the steamed bread is taken out of the refrigerator, and it will be soft if it is steamed, but this is not the starch is younger. If it is old, it will be irreversible, but give him high temperature and water vapor, the starch will be soluble again, and the state will be good. some. So the ordinary snow Mei Niang formula that can be sold for two days, the water content is relatively high ★ ★ In addition to high water and oil, the ultimate solution to alleviate starch aging is modified starch, commonly used is crystal powder. Individuals do not like to eat, like to do it yourself ★ ★ starch is most likely to age at 0-10 degrees, which is the refrigerator's refrigerated temperature. Therefore, it is best to save Snow Meiyang to avoid this temperature. Ordinary snow Mei Niang is best stored in the -3-7 cold-scented area, frozen layer that does not freeze, this layer not only slows down the aging speed, but also is the key to maintaining the good taste of ordinary cream. The confectionery is not stored in cold storage, but frozen. The frozen food can keep the cream from being rough and not diarrhea. However, the chilled desserts must be warmed up in the refrigerator, and they cannot be taken out directly to be frozen, which will form a large amount of water vapor. Ice cream snow Mei Niang is stored frozen in -18, usually taken out directly for a few minutes, the skin can be soft, you can eat, but if you do not eat frozen snow Mei Niang, but also warm thaw, can not directly take out the frozen, will produce water vapor . The water vapor in the box of the snow Mei Niang will make the skin change the box, and the cake will produce water in the cake. ★80g snow Mei Niang ratio: 30g glutinous rice 40g base cream 15g sandwich filling ★ ★ Nothing to go to Taobao to buy, you want to change the recipe, don't ask me, any picture of the province does not follow the prescription, failed I am not responsible.


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