“Snow Mei Niang is white, soft and waxy. The first bite is a special Q-slippery ice skin, which is filled with mild cream and wrapped in delicious fruit grains. It is sour, sweet and rich in taste.”Snow Mei Niang” has a better taste after refrigeration. She takes a gentle mouthful and has a subtle sweetness and coolness in her softness.
|Glutinous rice flour||100g|
|White granulated sugar||40g|
|Glutinous rice flour||10g (microwave oven heated for 2 minutes) (anti-sticking)|
|White granulated sugar||15g|
|time consuming||Three quarter hour|
100g glutinous rice flour + 30g corn starch + 40g sugar + 180g milk, mix well, steam for 10-15 minutes.
Peel and cut mango into small pieces. Ding 10 g glutinous rice flour in microwave oven for 1 minute. Set aside.
Whisk with 100g light cream and 15g sugar.
Cool the steamed glutinous rice dough, add a small amount of olive oil and knead well. Stick the cooked glutinous rice flour to prevent sticking. Divide it into small dosage. Roll it out and put the whipped cream and mango on it.
Close the glutinous rice skin carefully like steamed buns.The filling should be put less, and the butter spill will not be easy to close.
Direct skin will be softer, refrigerated for 2 hours to eat, is another taste.
Works from the Melting Water of the Crescent Moon