Chinese Food
Xuemeiniang
(162827 views)
1. For the first time, there was no cream or butter. I used yogurt and corn oil instead. I found that butter can be replaced by corn oil. But cream is absolutely irreplaceable. So I bought butter as soon as possible; 2. There was no electronic scale. The weight was estimated by myself. It's the same. Taobao found that the kitchen scale was only ten yuan cheaper. So I bought one online. It doesn't matter if it's refined or inaccurate. Anyway, it's more accurate than my estimate The fillings can be cream mango, cream Oreo, or something else. For example, I put the steamed purple potato.
Cooking ingredients
Cooking Steps
Step1:Stir 100g of glutinous rice flour, 30g of corn starch, 20g of white sugar and 160g of milk evenly. Sift and steam for 30min. Add 30g butter (or corn oil) and mix well with gloves while hot. Refrigerate for 12 hours.
Step2:250g cream with 15g sugar. Whisk until no flo
Step3:Stir fry 60 grams of glutinous rice flour in the pot until it doesn't taste like raw mea
Step4:Roll the Oreo biscuits to pieces (do not put any sandwiches inside). Dice the mang
Step5:Take out the milk cake in the refrigerator, cut it into 12 small dosage forms, roll it into skin, cover with cream, mango, Orio, crush it, and squeeze it tightly
Step6:It's ready to eat after wrapping. Keep it fresh and refrigerated if you can't finish eating (it should be packed in bags or boxes. Otherwise, the leather will harden easily
Step7:Supplement Part-1. 100g glutinous rice flour is about two cups at a time. 30g starch is about half a cup. 20 white sugar is about 1 / 3 cup. 160g milk can be put into one 200ml. 2. Steamed purple potato is mashed with sugar. It can also be wrapped in ice. 3. The flavor of cold storage is better.
Cooking tips:When the milk cake is steamed, add butter. When the butter melts, stir it with a shovel first. When it cools down a little, knead it. Pay attention to wearing disposable gloves when rubbing. Otherwise, it is very sticky. There are skills in making delicious dishes.
