Snow Mei Niang

Prepare the materials. The amount of the above materials will increase exponentially! My usual dosage: 140g of glutinous rice flour, 250ml of Mengniu/Yili pure milk, 40g of wheat starch, 55g of sugar, 30g of salad oil, 300g of light cream (Blue Windmill or Anjia is recommended), 30g of fine sugar (for whipping cream), appropriate amount of cooked glutinous rice flour (fried glutinous rice flour in a pan, or roasted in the oven), appropriate amount of fruit

$Snow Mei Niang step 1$

Things used: electronic scale, egg beater, disposable gloves, cake mold or tart mold, paper holder, piping bag

Bake the cooked glutinous rice flour and let it cool for later use. Take an appropriate amount of glutinous rice flour and you can bake it in the oven, fry it in a pot, or cook it in a microwave

Pour 250ml pure milk, 140g glutinous rice flour, 40g rice flour, and 55g white sugar into a basin, stir evenly into a slurry, and fully mix and melt the ingredients. Make sure there are no powder particles. You can pass it through a sieve to make it more delicate and smooth

Put it into a pot and steam until cooked, about ten minutes. If you are afraid it is not cooked yet, you can steam it for an additional 5 minutes

After steaming, take it out, add salad oil and pour it into the dough

Stir evenly to combine the oil and let cool

The dough needs to be cool before use. It can be refrigerated to make it faster

While the dough is cooling down, you can whip up 300g of cream and 30g of fine sugar. When the weather is hot, it is best to put ice cubes and ice water under the whipping bowl

Put the whipped cream into a piping bag, it’s easy to use

Take a small piece of dough

Wrap a piece of plastic wrap on the table and knead it into a thin dough with your hands. Remember to wear disposable gloves. You can also roll it out with a rolling pin through the plastic wrap