Chinese Food
Matcha snow Mei Niang
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Snow Mei Niang swept through the whole summer. Then the next whirlwind is to wipe the tea, snow, and the mother to sweep the autumn. The soft and glutinous taste. The smell of strong tea. Thank you @ milk 4667. Let's continue to push the popularity of xuemeiniang. It's not hard to be a good xuemeiniang. In addition to choosing the right ingredients, we have to look at the key points, look at the key points, and look at the key points. We have to say the important things three times. We don't look at anything. We can do it when we get up. Then we have to fail in succession. The angry milk hurts. Then we come to ask why? There's no green and unprovoked why in the world. If we want to do it well, we have to pay attention to the first thing. The food that we make hard is the best food to eat. If you want to make the original xuemeiniang, the recipe is as follows: 200g of water milled rice flour, 60g of corn starch, 360g of milk, 150g of sugar and 50g of butter. Don't use the wrong materials. I promise you. 18.
Cooking ingredients
Cooking Steps
Step1:The glutinous rice powder, corn starch, Matcha powder and sugar are respectively put into the stainless steel basi
Step2:Add milk. Mix wel
Step3:Mix all materials evenly and sieve twic
Step4:After sieving, steam in the steamer for 24 minutes. During this period, open the lid and stir. Finally, there is no liquid.
Step5:Don't steam for too long. It will dry. So there is no liquid. Just steam it. It's very soft and rotten. Stick scraper
Step6:Add butter or white oil. Without scalding your hands, wear disposable powder free gloves to operate. The main action is to knead. Let the glutinous rice dough absorb the grease
Step7:When the fat steamed bread is absorbed slowly, the glutinous rice dough will become smooth and tough. At this time, the gloves are basically not sticky.
Step8:Then pour the silica gel pad and knead it. The basic action is just like kneading the face. It's mainly to make this Matcha glutinous rice skin feel more
Step9:After that, divide it into 18 glutinous rice balls (about 42g). Whisk 350g light cream for standby
Step10:Because of the operation at night, the kitchen warm color is the light, there is no way to take the real color. You can refer to the process. On the silica gel pad, scatter some anti stick powder mixed with cooked glutinous rice flour and Matcha powder. Roll the skin with a rolling pin. Try to make the middle thick and the edge thin.
Step11:With whipped cream and cranberrie
Step12:Gently lift the edge to close the mouth. Don't pinch the pleats carefully. This will cause the bottom to be too thick. Our purpose is to evenly close the mouth.
Step13:Put it away. Cover the paper holder. Use the other hand and turn it around
Step14:It's all packed. If you need to install it, don't cover it first. There will be moisture. There will be water drops on the lid. Cover the ice thoroughly.
Step15:I'm a box of si
Step16:Real wood has a way to bite off gracefully. Ha h
Step17:Matcha snow Mei Niang is so lovely.
Step18:If you want to make the original xuemeiniang recipe as follows - a-water grind glutinous rice flour 200g, corn starch 60g, milk 360g, sugar 150g and butter 50g. Don't use the wrong materials. I promise you. 1
Step19:If you want to make the original recipe of xuemeiniang, please use the following - a-water grind glutinous rice flour 200g, corn starch 60g, milk 360g, sugar 150g and butter 50g. Don't use the wrong materials. I promise you. 1
Cooking tips:There are skills in making delicious dishes.
