Chinese Food
97 issue of xuemeiniang, detailed technical post. Freezing hardening and all kinds of questions have answers
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Xuemeiniang. At first glance, does it feel like a person with skin as thick as fat, skin as snow, crystal clear, charming as human? In fact, it will never fail your expectation. It's really a full moon. It's slightly powdered. It's white and smooth... Little dessert ~ bite a bite of q-smooth and soft glutinous. It's creamy and pleasant. It's wrapped with all kinds of flesh. It's soft and sweet... If it's Midsummer, it's even better to taste it after cold storage A little more refreshing and cool ~ ~ however, geese... This wonderful xuemeiniang can only be someone else's ~ ~ all kinds of beauty, It's all shuiyueer. The flowers in the mirror... As many people have known. The glutinous rice balls stick to their hands like falling into the swamp. The more they struggle, the more they will fall into the enemy. And there are a lot of problems. It's really difficult to make a smooth and delicate snow Melanie like a human. It's really hard to pick a few straight face and put them into the refrigerator. Plan to enjoy them slowly. Result one
Cooking ingredients
Cooking Steps
Step1:Group photo of food materials
Step2:Mix the glutinous rice flour, corn starch, water and sugar in the cake skin material to make sure the mixture is even and smooth. It's necessary to use a fine mesh to dry and filter the dough. If there is a congealed dough, it's easy to melt it if you stir it with a silica gel shovel
Step3:Pour the cream into the crust and mix evenly. Do not put in the cream that needs to be whipped. The cream can be mixed with other materials together. The purpose of separation is to keep the filter screen clean without oil. If you don't mind, you can ignore this step
Step4:Pour it into an expanded container. Steam it over a medium heat or high heat to a large container. The batter is a thin layer. It is easy to heat evenly and can shorten the heating time
Step5:When steaming, cover with plastic wrap or buckle up a large plate ~ avoid backflow of water vapor. Don't omit it.
Step6:There will be no more liquid after steaming. It's translucent ~ this process takes about 10 minutes. But the pot, firepower and quantity are different. There will be some small errors in time. The state is right
Step7:After steaming, put the butter in to stir. The butter doesn't need to thaw. It will melt when it's hot
Step8:A lot of prescriptions suggest putting on gloves and holding them by hand, but sister Shiguang thinks that fairies who haven't practiced iron sand palm can't bear it ~ ~ so she recommends using silica gel shovels ~ but don't use chopsticks, iron scoops, etc. butter will be very easy to stick to the utensils after being mixed into the glutinous rice dough... Guess how I know ~
Step9:It's like this at the beginning when butter is put in. It's a normal phenomenon that the two don't mix well. It will be better if you mix more
Step10:It's OK to blend to this level, but the dough will be softer and waxier if you stir it for a while. So you can decide the length of time
Step11:The glutinous rice balls are put into the food after being processed. Remove the air. Store at room temperature
Step12:The process of steaming batter can deal with fillings ~ soft fruits. After cleaning and draining, dice ~ if using Oreo, remove the interlayers and turn them into powder, which can be made into powder with a cooking machine. If the amount is small, it can also be rolled with a rolling pin
Step13:The cream in the stuffing ingredients can be pasted with sugar until it can be pasted ~ ~ but it should be noted that the longer the cream is not pasted, the better. If it is pasted excessively, the water and oil will be separated. Grasp the scal
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Cooking tips:1. About the problem of cold storage hardening - many prescriptions say that it is the reason why the glutinous rice flour is not milled by water. There are also reasons why the glutinous rice flour is not imported from Vietnam. Corn starch is not the reason why the hawk chestnut flour... And so on. I personally think that the most direct cause of cold storage hardening of xuemeiniang skin is due to dehydration of xuemeiniang skin and aging of starch substance. The most suitable reason for aging of starch substance in food is due to dehydration of xuemeiniang skin and aging of starch substance When the temperature is 2 ~ 10 ℃, and the water content of starch is 30% ~ 60%, the starch is easy to age. However, the refrigerated temperature is just the most suitable temperature for starch aging. The water content is close to the value of starch aging easily? First of all, dehydration. The way to avoid dehydration can be solved by sealed storage. But if a xuemeiniang is put into a one foot square container, it can't be called a real seal ~ because xuemeiniang will still volatilize some water in this one foot square container. So secret
