Chinese Food
Xuemeiniang ~ Q slippery, delicious and not greasy
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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 the ice skin of xuemeiniang played by Q. in Japan, its fillings are mainly the real fruits of the season. This recipe can be made into 12 or so. The mould of xuemeiniang is 7cm. This tutorial includes the process of how to pack. Let's try it quickly - better after freezing-
Cooking ingredients
Cooking Steps
Step1:Prepare all the materials. Xuemeiniang mold, and fruit dic
Step2:Put the glutinous rice flour, wheat starch, milk and sugar in a bowl. Stir wel
Step3:It's a well stirred appearance. Stir until there is no particle
Step4:Sift. Filter a little more finel
Step5:Put in steamer. Steam for 10 minute
Step6:In the process of steaming, put in the glutinous rice flour and stir fry it in the pot. Fry it well. Be sure to turn on a small heat. Otherwise, it will be easy to paste
Step7:Take out the steamed dough. Sprinkle the fried glutinous rice flour and knead it. Add butter and knead it into a dough
Step8:Divide it into small parts. About 20g. Not too precise. Almost
Step9:Roll it out into a big skin. It's thinner than the dumpling ski
Step10:Put the newly rolled skin into the mold (remember to put some fried glutinous rice flour in the mold to avoid sticking). Roll the remaining skin for standby. The skin must be a little larger than the mold, or it will not be wrapped up in a while
Step11:Take out the light cream, and beat it in two gears until it's stiff
Step12:Put a bit of cream in the mold with the dough covered. One bottom is goo
Step13:Put in the fruit. The big one is enough. The small one can put 23. It depends on your own fruit
Step14:Then add the cream. Fill the mold and smooth it
Step15:Put the edge away. When you squeeze it hard, it will come back
Step16:Turn it upside down, and you'll have a complete xuemeinian
Step17:Put it in the refrigerator and refrigerate it. You can taste it in half an hour
Step18:The skin is delicious after cold storage. The cream in it will not be too soft
Step19:Let's have a try
Cooking tips:❤️ Rolling the dough is a technical job. As a southern girl, it's still a bit stiff. If you make more than two, you'll be skilled. Slowly, you must roll the dough a little wider, or it won't be covered, or it can't be too thin. Otherwise, it's easy to break when you pull it ❤️ Make sure the cream is a little hard. Otherwise, it's not easy to make dishes.
