“The eldest daughter is 13 years old. She likes Snow Mei Niang very much. She eats it every three or five times.Because she likes it, she is also learning to be Snow Mei Niang. She has done it several times, and it has become better and better.Today’s Snow Mei Niang’s product I only helped her in the final package step.
|Glutinous rice flour||60 grams|
|corn starch||18 grams|
|White granulated sugar||15 grams|
|35% cream||100 grams|
|White granulated sugar||10 grams|
|Cooked glutinous rice noodles||15 grams|
|time consuming||An hour|
Mix glutinous rice flour 60g, sugar 15g, corn starch 18g, add 105 grams of milk, mix well.
Cover the bowl with a film and steam in a steamer for 30 minutes.
Stir-fry 15g glutinous rice flour, set aside.
Remove the sandwich in the middle of the Oreo biscuit. Put the biscuit in the fresh-keeping bag and break it into crumbs. Set aside.
This 35% whipping cream is found everywhere in Canada.
Add 10g sugar to 100g butter and beat.
Mix the crumbs of Oreo biscuits into the whipped cream and stir evenly.
When the glutinous rice paste is steamed, butter is added. The remaining temperature will make the butter melt quickly.The fuller the stirring, the less easy it is to adhere.
Divide the dough into five parts.
The inner filling is wrapped in the skin and the excess skin is removed after wrapping.
Finishing and forming can be done.
Works from Gourmet World zx5278