Xue Mei Niang is a dessert with a rich taste, Q elastic skin and delicious filling, and making Xue Mei Niang skin is one of the key steps in making this dessert. This article will introduce in detail the production method and recipe of Xue Mei Niang Skin, so that you can easily master this delicious dessert.
1. Required materials.
Glutinous rice flour: 100 grams.
Cornstarch: 30 grams.
Milk: 170 ml.
Icing sugar: 50 grams.
Cooking oil: 10 ml.
Cooked glutinous rice flour: to taste, for hand flour.
Second, the production method.
Mix the glutinous rice flour, cornstarch, powdered sugar, and milk until there are no particles.
Pour the mixture into a saucepan and heat over medium-low heat, stirring constantly, until the liquid becomes viscous and becomes a half-cooked paste.
Sprinkle some cooked glutinous rice flour on the cutting board, pour the half-cooked paste onto the cutting board, and roll out into thin slices with a rolling pin.
Sprinkle some cooked glutinous rice flour on the rolled thin slices, roll up the thin slices, and cut them into small pieces to get Xue Mei Niang skin.
3. Formulation skills.
The ratio of glutinous rice flour to corn starch is 10:3, which is the best ratio for making snow mei niang skin.
The addition of powdered sugar can enhance the taste and flavor of the skin.
Cooking oil can increase the smoothness and softness of the skin.
Cooked glutinous rice flour can prevent the skin from sticking to your hands, and can also increase the elasticity of the skin.
4. Precautions.
When heating the mixture, pay attention to the heat and stirring to prevent the mixture from burning or sticking to the bottom.
When rolling the skin, pay attention to the strength and speed to avoid cracking the flakes or uneven thickness of the rolled skin.
If you need to add color during the production process, you can add the right amount of fruity powder or food coloring when adding powdered sugar.