Cooking Steps

1. 

   Step1:Sift 50g of glutinous rice flour, 15g of corn starch and 20g of white sugar into the container. Stir wel

2. 

   Step2:Pour 90ml of milk into the mixing powder. Mix wel

3. 

   Step3:Sift the powder to make it taste more delicate and smooth (this step can also be omitted

4. 

   Step4:Steam the sifted powder on the pot for 1015 point

5. 

   Step5:Cool the steamed glutinous rice milk dough. Pour in 5g butter and mix wel

6. 

   Step6:Stir fry some glutinous rice flour over low heat as pastry powde

7. 

   Step7:Whipped cream. Refrigerate

8. 

   Step8:Cut the mango into small piece

9. 

   Step9:Wrap the fresh-keeping film on the chopping board, sprinkle the cake powder, and divide the steamed powder into even small part

10. 

    Step10:Take a small piece of steamed rice flour. Cover it with rice flour. Also touch the rice flour on your hand. Roll it with a rolling pin across the plastic film to make a thin rice flour skin. It's about the same thickness as the dumpling skin

11. 

    Step11:Hold the powder skin in one hand. Put a spoonful of whipped cream on top. Then put in the chopped mango dice. Spread a layer of cream on top

12. 

    Step12:Wrap the dough. Tighten the mout

13. 

    Step13:Finally, turn over the wrapped xuemeiniang. Make it round. Decorate it properly