Chinese Food
Japanese style - xuemeiniang
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Xuemeiniang comes from Japan. It was originally called Dafu . It is one of the authentic snacks in Japan. The skin is ice skin. Its stuffing is mainly the real fruit of the season. The name xuemeiniang comes from a lady who invented all kinds of strawberry Dafu in Japan. Our xuemeiniang is also one of her representative works. Xuemeiniang is white, soft and glutinous. The first bite is the specially q-smooth ice skin. Inside is the milk fragrant and pleasant cream. It is wrapped with delicious fruit grains. It is sour, sweet and rich in taste. Xuemeiniang has a better taste after cold storage. Take a sip. It's soft with a faint sweet and cool taste. -
Cooking ingredients
Cooking Steps
Step1:The first recipe - Italian tiramisu uses 300 grams of fresh cream. This box of cream has a total of 1 liter. It will continue to consume 300 ml. it's called Japanese snow beauty.
Step2:See the ingredients list above for xuemeiniang's materials.
Step3:Add 80g of sugar to the milk and stir until it is boiled. Then add glutinous rice flour and corn starch. Stir until there is no flour particles. Finally add butter.
Step4:Put in the steamer. Stir until the butter melts. Mix well. Sift the batter through.
Step5:Cover and steam for about 20 minutes.
Step6:Steam well and put the film on the back cover. Cool it and refrigerate for 15 minutes. Use the cooling time to beat the cream.
Step7:Cream with 20g sugar. Put the film on and refrigerate.
Step8:Dig out all the glutinous rice balls, sprinkle the glutinous rice flour, press and rub with force to make them smooth. Make sure that the glutinous rice balls are completely cooled before wrapping. Otherwise, the cream will melt easily. Divide it into about 20g glutinous rice balls. Roll the glutinous rice balls into a thin skin. (dough is easier to roll out when it is sandwiched in two fresh-keeping films
Step9:Prepare the fruit seed
Step10:Put cream and fruit granules on the rolled skin. Finally, put a layer of cream on it
Step11:Then pinch the skin around like a bun.
Step12:Put in the paper tray. Xuemeiniang will do it.
Step13:Finished produc
Step14:Exquisite desser
Step15:Finished produc
Step16:Another kind of xuemeiniang with mango seeds in i
Step17:Japanese style - xuemeinian
Cooking tips:1. Roll the dough as thin as possible. Knead more. The skin of the finished product will be softer, waxy, delicate and beautiful. 2. The fruit of xuemeiniang can be added according to your preference. 3. Xuemeiniang, who can't finish eating, should be put in a sealed container and refrigerated in the refrigerator to prevent the skin from drying. There are skills in making delicious dishes.
