[xuemeiniang, mango](mang guo xue mei niang )

[xuemeiniang, mango]

Introduction:

It's from Japan. The real name of meixueniang is "meixueniang". Xuemeiniang is fine white, soft and glutinous. The first bite is the ice skin, which is very smooth. Inside is the cream with pleasant milk fragrance, wrapped with delicious fruit grains. It is sour, sweet and rich in taste. You can enjoy her sweetness and smoothness with a bite, but don't stop! "Xuemeiniang" has a better taste after refrigerated. If you take a sip gently, it's soft with a faint sweetness and coolness

Production steps:

Step 1: mix 50g glutinous rice flour, milk and sugar until there are no particles

Step 2: present a fine paste

Step 3: steam for about 15 minutes

Step 4: take it out, stir it with a spoon, add a little salad oil, cover it with plastic wrap and let it cool

Step 5: put some glutinous rice flour into microwave oven for 30 seconds

Step 6: peel the mango and cut into small pieces. Beat the animal light cream with appropriate amount of powdered sugar until the lines appear

Step 7: sprinkle some cooked glutinous rice flour on the chopping board, put some glutinous rice flour on the surface of rolling pin, and then roll a small part of the cool glutinous rice ball into thin slices with rolling pin

Step 8: Sprinkle glutinous rice flour around an arc-shaped container and place it under the glutinous rice slice

Step 9: spoon in the whipped cream and put in the mango kernels (remember not to use too much to prevent skin cracking)

Step 10: knead the glutinous rice skin, slowly tighten the mouth down, remove the surplus glutinous rice skin, and tighten the mouth

Step 11: put it in a paper holder after making it in turn, or sprinkle coconut on the skin. It's better to eat it after refrigerated in the refrigerator

Materials required:

Glutinous rice flour: right amount

Milk: 90g

Sugar: 20g

Corn starch: 15g

Animal light cream: moderate

Mango: right amount

Note: A: the formula is six small xuemeiniang, the quantity of which needs more can be increased in turn, and the steaming time also needs to be increased. B: the glutinous rice flour should be steamed and quickly stirred after it is taken out, so as not to lose the soft and waxy taste after it is too hard. C: Animal light cream and powdered sugar can be added according to personal preference, and it can be sent to the appearance of grain, without having to be framed. The stability of animal cream is not as good as vegetable cream, so the finished product is not fully wrapped with vegetable cream. However, animal cream is relatively healthy. It is recommended that you make animal cream at home, so you can eat it safely. D: Mango meat should not be put too much, unless it is made large, or it is easy to split the skin. E: when wrapping fruit cream, you need to put a small arc container under the skin, so that the skin can be lifted in the arc during the wrapping process, so as to prevent the skin from cracking due to excessive force

Production difficulty: Advanced

Process: steaming

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Mang Guo Xue Mei Niang