Xue Mei Niang originated from Japan and was originally called "Dafu". It is one of the authentic snacks in Japan. The outer skin is QQ's snowy maiden skin. In Japan, its fillings are mainly based on the fruits of the season. The name "Snow Mei Niang" originated from a lady who invented various Dafu in Japan. Because she made many snacks about strawberry Dafu, everyone in Japan called her a strawberry Dafuda, and we made Xuemei Niang. It is also one of her masterpieces. Snow Mei Niang is white and soft, and the first bite is a special Q-sliding ice skin. It is a creamy, creamy, creamy fruit wrapped in delicious fruit, sweet and sour. (The above is what Duan Niang told everyone.) Now is the strawberry season, let's come to the cottage to look at this super Q, super run, snowy Mei Niang like ice cream.
This is the water-milled glutinous rice flour and powder used for the skin. The powder is also called wheat starch, which is commonly used to make ice skin and shrimp dumplings. Generally, it is better to make ice skin or use clear powder. If not, you can use corn starch, which is corn starch instead.
The practice of cake powder: Put the glutinous rice flour into a small dish, and the microwave oven can be ignited for 2-3 minutes. This is the anti-stick on the top of the dough.
Put the glutinous rice flour and the powder into the container, stir well and set aside.
2, 50 grams of fine sugar into the milk, microwave oven high fire 30-40 seconds, stir evenly, so that the fine sugar melts.
3. Pour the mixture of milk and sugar into a container containing powder, stir evenly, and basically do not see dry powder.
Take a shallow plate and spread evenly on the plate with a brush of a little corn oil.
The slurry is sifted so that the ice skin will be finer.
The filtered slurry is poured into a shallow pan of oil.
Put in a boiling water pot and steam for 15 minutes.
After steaming, take it out and let it cool. Add corn oil when it is not hot. Wear disposable gloves and knead it into smooth dough. Wrap the plastic wrap and put it in the refrigerator for 30-60 minutes.
11. Prepare fresh fruit, cut in the middle of the strawberry, and cut the mango into small pieces.
Add whipped cream and 16-20 g of fine granulated sugar, and distribute it to 6, 7 and do not play too old. (You can also use a flower bag)
The refrigerated dough is divided into 30 grams, a total of 11 parts; take a small piece of caked powder, use a rolling pin to form a thin dough, and the thickness of the dumpling skin. (Other dough is covered with plastic wrap to prevent air drying and crust.)
Take a small bowl, I use the egg mold.
Spread the ice skin on a small bowl, first put some whipped cream, then put half of the strawberries, and then put a layer of light cream on top.
Lift the ice skin like a bun.
The well-prepared Xue Mei Niang has a pleated side down and put it into the paper tray; it can be eaten after being packaged, and the taste is better after refrigerating.
Super Q, super run, snowy Mei Niang like ice cream!
1. The skin is as thin as possible, and the finished product will be more beautiful. 2, when wrapping the stuffing, you can not use a small bowl, just like a bag of buns can be directly included. 3, if the snow Mei Niang is not ready to eat, it must be placed in a sealed container and stored in a refrigerator. Some people say that the night of the snow Mei Niang skin will become hard, I did not have any difference after the night of the night, just the same Q! Qianhui Baking WeChat: 974433735