Q Runxue Mei Niang super detailed method

Overview

Snow Mei Niang originated from Japan, formerly known as Daifuku, and is one of Japan's authentic snacks. The outer skin is QQ's Snow Meiniang skin, and in Japan its fillings are mainly made of real fruits of the season. The name "Snow Mei Niang" comes from a local lady in Japan who invented various kinds of daifuku. Because she made many desserts related to strawberry daifuku, everyone in Japan calls her the "Strawberry Daifuku Master", and the "Snow Mei Niang" we made is also one of her masterpieces. Snow Mei Niang is white and soft, and the first bite you take is a particularly slippery ice skin, with pleasant milky light cream inside, wrapped in delicious fruit pieces, sweet and sour, and rich in texture. (The above is what Du Niang told everyone.) Now that it is the strawberry season, let’s try a copycat version of this super-Q, super-moist, and delicious Snow Meiniang.

Tags

• snacks
• chengfen (wheat starch)
• corn oil
• powdered sugar (or caster sugar)
• strawberries (or fresh fruits such as mango)
• water-milled glutinous rice flour
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 This is the water-milled glutinous rice flour and Chengfen used to make the outer shell. Chengfen is also called wheat starch and is often used to make ice skin and shrimp dumplings. Generally, it is better to use starch powder to make ice skin. If it is not available, you can also use corn starch, which is corn starch, instead.

   

2. 2 Put the glutinous rice flour into a small dish and microwave on high for 2-3 minutes. This is sprinkled on top when rolling out the dough to prevent it from sticking.

   

3. 3 Pour the fine sugar into the milk, microwave on high heat for 30-40 seconds, stir evenly to melt the fine sugar.

   

4. 4 Put the glutinous rice flour and orange powder into the container and stir evenly. Pour the mixture of milk and sugar into the container with the powder and stir evenly so that there is basically no dry powder visible.

   

5. 5 Take a shallow-bottomed plate and use a brush dipped in a little corn oil to spread evenly on the plate.

   

6. 6 Sieve the powder slurry so that the ice skin will be more delicate.

   

7. 7 Pour the filtered slurry into a shallow plate brushed with oil, put it into a pot of boiling water and steam over high heat for 15 minutes.

   

8. 8 After steaming, take it out and let it cool slightly. When it is not hot to your hands, add corn oil. Wear disposable gloves and knead thoroughly into a smooth dough. Wrap it in plastic wrap and put it in the refrigerator for 30-60 minutes.

   

9. 9 Prepare fresh fruits, cut strawberries in the middle and cut mango into small pieces.

   

10. 10 Beat the light cream and powdered sugar until 6 or 7, do not beat too hard, and put it into a piping bag. (You can do this without a piping bag)

    

11. 11 Divide the refrigerated dough into 30g portions, making a total of 11 portions; take a small piece and coat it with cake flour, and use a rolling pin to roll it into a thin dough, about the same thickness as a dumpling wrapper. (Cover other dough with plastic wrap to prevent it from drying and forming a skin.)

    

12. 12 Take a small bowl, I used an egg tart mold.

    

13. 13 Spread the ice crust on a small bowl.

    

14. 14 First put some whipped cream, then half of the strawberries, and then put a layer of whipped cream on top.

    

15. 15 Lift the ice skin like a bun and pinch it tightly.

    

16. 16 Place the prepared snow meiniang with the pleated side down and put it into a paper tray; it can be eaten after being wrapped, and the taste will be better after being refrigerated.

    

17. 17 Snow Mei Niang is super smooth, super moist, and as delicious as ice cream!