Chinese Food
Oreo snow Mei Niang
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Xuemeiniang is one of the authentic snacks in Japan. It's good-looking and delicious. The stuffing can be matched at will. The outer skin is fine white and soft waxy. The inner one is Oreo cream with pleasant milk flavor. Take a bite gently. It's soft, smooth, cold and sweet. It's very good. It's not hard to make such a delicious dessert. Let's try it together. Every day upload recipes to learn to do the top three reward 50 yuan voucher for bean and fruit. Highlight - all recipes can be rewarded every day - < ahref = HTTPS - / / m douguo.com/activity/cpzj/detail/2333?isapp=1& ;open=0&_ vs=1000300style=color-#35CEAC;target=_ Blank >
Cooking ingredients
Cooking Steps
Step1:Measure the ingredients according to the formula. Pour the glutinous rice flour, corn starch and cassava flour into the basin. Mix them slightly with egg.
Step2:Add water. Mix evenly. The amount of water is a relative amount. Different brands of glutinous rice flour have different water absorption. I use white shark glutinous rice flour. It tastes good and has strong water absorption. So I mix the amount in the formula according to it. If I change it into other brands of glutinous rice flour, the amount of water should be increased or decreased as appropriate. Leave 1020 grams of water and add slowly at last. Because the water is too little, it will not form a group. Too many noodles The paste is too thin. The steamed skin is too soft.
Step3:Mix the batter evenly. You can see the obvious lines in the circle. It's the best state to lift the eggbeater and the lines will disappear faster. So you can adjust the amount of water according to the actual situation.
Step4:Brush the bowl with a little butter in advance. Easy to take out.
Step5:Sift the batter to make it more delicate.
Step6:Cover with plastic wrap and put it into the steamer. After boiling, steam over medium heat for 20 minutes.
Step7:When the steamed dough is hot, use a scraper to scrape it off the bowl. Pour it on the silica gel pad. Put in the butter.
Step8:Put on gloves and knead the butter and dough evenly. Then knead the butter to make the skin moisturizing better.
Step9:Knead the snow Melanie skin. It's soft, q-flick and strong. It can pull out the film.
Step10:Divide the dough into 25g / share, 10 shares in total. Cover with plastic film to prevent dry skin.
Step11:Now we start to make hand flour. It's very simple. Pour a little glutinous rice flour into the pan. Turn on the small heat and stir continuously until it's yellowish. It's ready to stir fry.
Step12:When the glutinous rice flour is cooked, immediately leave the fire. Pour it into a dry basin and let it cool for standby. You can't air the glutinous rice flour in a non stick pot. The remaining temperature may burn the fried rice flour.
Step13:Now roll out the skin. Sprinkle a little cooked powder on the silica gel pad. Take a dough, rub it round first, then flatten it a little. Roll out the dough with a little bit of force with a rolling pin. Try to evenly stretch the dough to open the round translucent skin. Cover the rolled skin with a plastic wrap and put it aside for standby.
Step14:Making stuffing. My Oreo biscuit. First remove the sandwich with a scraper.
Step15:Put the biscuits into the fresh-keeping bag and crush them with a rolling pin.
Step16:Pour the young sugar into the cream at one time. Whisk with the North American ACA eggbeater at high speed.
Step17:Until crea
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Cooking tips:1. When steaming the batter, make sure to cover the fresh-keeping film to prevent the water from dripping into the batter, so that the dough absorbs too much water and is too sticky when steaming. 2. The raw batter is white. It becomes translucent after steaming. Use chopsticks to poke open the middle of the dough. No white batter means it is cooked. If there is white batter, you need to continue steaming until you can't see white. 3. The fried glutinous rice flour will give off fragrance. It is slightly yellow and very loose. 4. Be sure to operate with gloves. The main raw material of dough is glutinous rice flour. The operation of coating hands will stick to hands. 5. Here I use the mold to pack the stuffing. So the split skin is 25g / piece. You can pack it directly. Then you can pull the size of the dough at will. But try to be the same size. 6. The thickness of the dough. Just roll it out until you can see a little pattern of silica gel pad. Don't roll it too thin. Otherwise, the dough will break and collapse easily. The elasticity of the dough is very good
