The continuous high temperature this summer has made everyone lose their appetite, so sweet, soft or cold cakes are highly regarded. So far, the most popular cake among netizens is Xue Meiniang. Let me show you how Xue Meiniang does it!
Xue Meiniang's Practice (1)
Xuemei Niang originated in Japan, formerly known as "Dafu", and is one of the authentic snacks in Japan. The skin is the ice skin of Xue Mei Niang's QQ, and the stuffing in Japan is mainly the authentic fruit of the season. The name "Xue Meiniang" comes from a lady who invented all kinds of strawberry Dafu in Japan. Because she made many snacks about strawberry Dafu, everyone called her strawberry Dafu in Japan.
Ingredients: glutinous rice flour (50g), corn flour (15g), sugar (20g), olive oil (5g), milk (90ml), whipped cream (80g), powdered sugar (15g), mango and strawberry (appropriate amount), and cake powder (a little).
① Mix and stir 50g glutinous rice flour, 15g corn flour and 20g white sugar evenly, pour 90ml milk into the mixed flour, stir evenly, and put the evenly stirred slurry aside for10min to fully mix all the raw materials.
(2) Sieve the slurry to make it taste more delicate and smooth, put the sieved slurry in a pot and steam it for 10- 15 minutes, then cool the steamed glutinous rice milk dough, and pour 5g of oil to fully knead it.
(3) stir-fry some glutinous rice flour with low fire or take a bite in the microwave oven, send it as cake powder and light cream, put it in the refrigerator for later use, and dice the fruit.
(4) Wrap the chopping board with plastic wrap, sprinkle with cake powder, and divide the steamed vermicelli into even small portions. Take a small piece of steamed cake, cover it with cake powder, and also cover your hands with cake powder. Roll it into a thin dough sheet with a rolling pin through the plastic wrap, and the thickness is similar to that of dumpling skin.
⑤ Put on disposable gloves (or put a small fresh-keeping bag on your hand), hold vermicelli in one hand, put a spoonful of whipped cream on it, add diced fruit, spread a layer of cream on it, wrap the dough on it, pinch it tightly, and finally turn the wrapped Xue Meiniang upside down, adjust the shape slightly, make it round, and decorate it properly.
Tips:
① Mei Niang powder is used to make Xue Meiniang. If there is no Xuemeiniang powder, it can be mixed with glutinous rice flour and corn starch.
2 Try to choose soft fruits such as strawberries, mangoes, bananas and durians, and match them with cream and soft dough.
(3) when rolling, it will be sticky, so be sure to touch some cake powder.
The practice of Xue Meiniang (2)
condiments
Glutinous rice flour 50g corn flour or chestnut flour 15g
20 grams of sugar and 90 ml of milk.
8 grams of butter and 80 ml of whipped cream.
5g of sugar and 5g of cream.
Practice steps
1. Pour in glutinous rice flour, corn flour, sugar and milk and mix well.
2. put the evenly stirred batter into the pot and steam it, remember to cover it with plastic wrap. Steam 10 minutes or so, insert with chopsticks, as long as there is no flowing liquid in it.
3. Liquefy the butter, add it to the steamed batter and stir well.
4. Roll the dough. It is recommended not to be too thin, otherwise it will break easily. If it is too sticky, sprinkle some cooked flour, and the rolling pin and hands will not stick to the cooked flour. Just take a little flour and fry it until it is slightly yellow.
5. Put some cream first, then add strawberries.
6. Pinch diagonally, and be careful not to break it too hard.
7. After kneading, put it on a plate and put it in the refrigerator for one night, which tastes better.
8. You are finished! Have an appetite?
The practice of Xue Meiniang (3)
Xue Meiniang is white and soft. The first bite is a special Q skating skin, which is filled with creamy and pleasant light cream, wrapped in delicious fruit, sweet and sour, and rich in taste. You can enjoy her sweetness with a bite, but don't stop!
"Xuemeiniang" tastes better after cold storage, soft and waxy, with a hint of sweetness and coolness. If you don't touch the coconut, the pink skin will show a faint milky yellow, which makes people have unlimited leisure time. Snow sweet tomatoes with light handmade flour and fresh fruit as fillings are the most important genre of traditional snow sweet tomatoes.
Ingredients: milk 90g, sugar 20g, corn starch 15g, rice flour 50g, butter 5g, appropriate amount of fruit and light cream.
Exercise:
1, 50 grams of glutinous rice flour, 0/5 grams of corn flour/kloc-0, and 20 grams of sugar are mixed and stirred evenly.
2. Pour 90 ml of milk into the mixed powder and stir well.
3. Put the evenly stirred slurry aside and let it stand for 10 minute to fully mix all the raw materials.
4. Sieve the slurry to make it more delicate and smooth (this step can also be omitted).
5. Steam the screened slurry for 10- 15 minutes.
6. Cool the steamed glutinous rice milk dough, pour 5 grams of oil and knead thoroughly.
7. Take some glutinous rice flour and stir-fry it with low fire or bite it in the microwave oven as cake powder.
8, whipped cream, put in the refrigerator for later use.
9. Cut the fruit into cubes.
10, wrap the chopping board with plastic wrap, sprinkle with cake powder, and divide the steamed vermicelli into small portions.
1 1. Take a small piece of steamed vermicelli, cover it with cake powder, and also cover it with cake powder. Roll it into thin dough with a rolling pin through the plastic wrap, and the thickness is similar to that of dumpling skin.
12, put on disposable gloves (or put a fresh-keeping bag on your hand), hold vermicelli in one hand and put a spoonful of whipped cream on it.
13, add diced fruit.
14, covered with cream.
15. Wrap the dough and knead it tightly.
16. Finally, turn the wrapped Xue Meiniang upside down, shape it slightly, make it round, and then decorate it properly.
The practice of Xue Meiniang (4)
Composition:
Glutinous rice flour 1250g, fine sugar 130g, butter 50g, whipped cream 30g, Oreo biscuit 30g, corn starch 75g, milk 400g and fine sugar 30g.
step
1. First pour the fine sugar into hot water to melt (pay attention to microwave heating for 30 seconds), and then mix it with milk evenly. Then, slowly add glutinous rice flour and corn starch into the milk, and pour in while stirring to make a uniform batter without particles.
2. Put it on a hot pot, steam it for half an hour on high fire, and steam it into a solid milk cake. After the solid milk cake is steamed, add oil to melt it, and knead it into the milk cake while the butter is still hot, so that it can become smooth dough. Freeze in the refrigerator for about 1 hour. Add the cream to the fine sugar and send it for later use.
3. Take out the frozen dough and divide it into 30 grams of small dough, then sprinkle the cake powder on the silica gel pad, shake the small dough evenly in the cake powder, then take out a small dough and roll it into thin skin with a rolling pin.
4. Place the thin crust on a silicone cake plate, then add a spoonful of whipped cream and an appropriate amount of Oreo biscuits. A little plastic surgery
note:
It will taste better after 2 hours in the refrigerator ~
The practice of Xue Meiniang (5)
food
Cooked glutinous rice flour/matcha powder/Xuemei powder/fine sugar
Whipped cream/cooked red beans/mangoes/peaches
step
1, pour 20g of matcha powder into150ml of boiling water, then pour 20g of Xue Mei Niang powder, mix thoroughly, filter with gauze, put into a bowl, and steam in a pot for 20min to make cakes.
Pink: 150ml boiled water x a little red food pigment.
White: 150ml boiled water x xuemeiniang powder
2. Take it out to cool. Divide each color into two cakes of the same size. Sprinkle a proper amount of cooked glutinous rice flour on the table and roll the cake into a thin skin about 5 mm thick with a rolling pin.
3. Add 30g powdered sugar to 300g whipped cream, send it to a state where the pattern no longer flows, and put it in the refrigerator for later use.
4. In the skin of Xue Meiniang, scoop a spoonful of cream on the pulp.
5. Wrap Neko tightly, turn the mouth over and refrigerate for 3 hours.
6, sprinkle a little powdered sugar, which can be decorated with pulp particles.
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