Ingredients: 350ml pure milk, 80g white sugar, 280g glutinous rice flour, 50g corn starch, 70g butter, 500ml light cream, 50g white sugar (for whipping light cream), Oreo biscuits, 80g glutinous rice flour (hand flour)
Procedure:
Step 1: add pure milk and sugar into the bowl and stir until the sugar melts, then add glutinous rice flour and corn starch, stir them with a scraper to form a fine, non granular paste, and filter them again. The taste will be more delicate. Then we pour the mixed paste into a plate, cover it with a lid to prevent water vapor from dripping, and put it into a steamer to steam, Steam it over high heat for about 30 minutes, stick it with chopsticks and there is no white core in the middle
Step 2: After steaming, add butter while it is hot, stir until the butter melts, and then fully blend with the dough. When it is cool enough not to be hot, knead it until it is smooth. It is best to knead it for a while until the dough is stretched open and there is a layer of film. In this way, the prepared Xuemeiniang will not be hard after three days. Cover the kneaded dough with plastic film to prevent drying, and put it in the refrigerator for cold storage
Step 3: Then whip the light cream, add 50g sugar to the light cream, and then use the electric egg beater to whip for about 3 minutes at high speed until the egg beater is lifted to form a firm sharp corner. Put it into a decorative bag and then prepare the filling, such as mango filling and strawberry filling. Clean and dice it. I use Oreo biscuits here, Crush Oreo with a rolling pin, and then stir fry some glutinous rice flour for hand flour.
Step 4: Take out the frozen glutinous rice dough and divide it into small portions, knead it round and flat, roll it into round dough, put it into a mold or small bowl, squeeze a layer of cream first, then put Oreo biscuits, finally squeeze a layer of cream, wrap it like a bun, close and squeeze it tightly, sprinkle a layer of cooked glutinous rice flour to prevent sticking, then cover a paper tray, turn it over, Our Xue Meiniang will be ready.