Xuemeiniang dessert practice

Recently, I really want to eat dessert, especially the soft and glutinous snow-mei Niang, so I made it myself at home today. It was a success the first time I did it. It is soft as silk, sweet but not greasy, and melts in the mouth. It's so delicious that I can't stop eating three at a time. The first bite is a special Q-bomb ice crust, which is filled with light cream and pleasant fragrance. You can also put delicious fruit granules and biscuits, and the taste is very rich.

I believe many friends like Bian Xiao like Xue Meiniang. In fact, Xue Meiniang's approach is very simple. Everyone can try to make it at home. Mastering the formula ratio, even novices can handle it with zero failure.

Today, I will share with you Xue Meiniang's Oreo flavor formula, soft waxy shell, sweet cream and crackers. Every bite is enjoyment. Let's take a look at the recipes with your favorite friends. Cooking dessert at home, Xue Meiniang, soft and glutinous, melts in the mouth. The practice is super simple and zero failure.

Oreo Xue Meiniang

Ingredients:130g glutinous rice flour, 40g corn starch, 240ml pure milk, 60g white sugar, 30g butter, 50g Oreo biscuits, 200g light cream,15g white sugar, and a proper amount of cooked glutinous rice flour. Practice steps:

Step 1: Pour 240ml of pure milk into a bowl, then add 60g of white sugar and stir until the white sugar melts, then add 40g of corn starch and 130g of glutinous rice flour and stir until there is no dry flour.

Step 2: Boil a proper amount of water in the pot, put the water into the batter, steam it for half an hour on medium heat, then take it out of the pot and take it to the chopping board. Add 30g butter in batches. If there is no butter, use other cooking oil with a lighter taste, add butter while kneading the dough, fully knead the butter into dough, wrap it with plastic wrap and let it cool.

Step 3: Mash 50g Oreo cookies for later use, add 15g white sugar to 200g light cream, beat them with electric egg beater until the eggbeater has a small sharp corner, and put them in paper bags for later use.

Step 4: Take the dough to the chopping board after cooling, sprinkle some cooked glutinous rice flour on the chopping board to prevent it from sticking, knead the dough into long strips, divide it into small portions, roll it into thin slices, squeeze a layer of cream, put a layer of biscuit crumbs on it, squeeze another layer of cream, and then wrap the dough like a steamed stuffed bun, knead it tightly and round it, and our Xue Meiniang will be ready.