Homemade Dessert-Xue Fatzi (Xue Mei Niang)
| Water-milled glutinous rice flour 100g | Cornstarch (cornstarch) 30g |
| sugar 10 | Milk (whole fat) 220ml |
| Whipped Cream (Nestle) 120ml | Dried cranberries, bananas, strawberries, mangoes As much as you like, but not too much |
| Hand powder 30g | Butter 13g |
Step 1
The steps are divided into two parts, the first is to make the skin, and the second is to make the filling. Personal suggestion: If you are not confident about your production level, then make the dough for the skin first and then the filling. This way the risk is relatively small.
Step 2
The first step is to make the skin. It needs to be steamed. Before it’s cooked, I call it rice paste, and when it’s cooked, I call it rice tuotuo^ω^ How to make rice paste: Add sugar to the milk and heat it to ensure that the sugar is completely melted. The sweetness depends on your personal taste. When heating, it can be separated from water or directly heated. Note that if you heat it directly, keep it on low heat until it is saccharified. No need to heat it up, and be careful not to burn the bottom. After making it, you don’t need to let it cool. Just sift the glutinous rice flour and cornstarch, sift in the milk directly, and then stir evenly to make sure there are no lumps inside. You can use a whisk to mix it and it will be more even. Here are tips: Use chopsticks to check if it is thick enough - insert a chopstick into the paste and take it out. Look at the paste on the chopsticks: In the first case, it is thickly wrapped around the head of the chopsticks, and the dripping speed is extremely slow and very large. It's too thick and you need to add milk. Add spoonfuls at a time, just use chopsticks to test as you add, until the consistency is just right. In the second case, the paste is so thin that the original color of the chopsticks can be seen. It's too thin and you need to add glutinous rice flour. In the third case, the paste hangs on the head of the chopsticks and is so thick that the original color of the chopsticks cannot be seen. The consistency is just right. Make sure it doesn't become watery. If it's thick, it'll be fine, but if it's watery, it'll be ruined.Step 3
Mi Tuo Tuo transformation steps: The bowl of rice paste is wrapped in plastic wrap in two layers. Poke holes with toothpicks. It must be done. There should be no less than 10 holes. You can make as many holes as you like. After the steamer is filled with water and boiled, the rice paste is put into the pot to steam. Steaming time is no less than 25 minutes. Here are tips: There will be water vapor on the plastic wrap. If you are not sure whether it is cooked or not, steam it for 30 minutes first, then tilt the rice paste basin and pay attention to see if there is milk flowing around the edge of the paste. If not, it will be fine. If there is, steam for another 10 minutes and try again. Basically it can be cooked in 45 minutes.
Step 4
Tear off the plastic wrap, cut 15g to 20g of butter and put it in. Then stir them together with chopsticks or a spoon, make sure the butter is fully melted, then let it cool down and knead the butter dough thoroughly. Wrap it in plastic wrap and put it in the refrigerator for half an hour. Please pay attention to the word "let it cool", otherwise the claws will swell. Seriously, look at my serious face. Here are tips: 1. After kneading, please make sure it is a ball and can be formed. Pick a piece with your fingers and hold it in your hand. It will be stretched and broken due to gravity. If the process is simple and neat, it will snap back and drop back, then it will be OK. If it snaps back, there is no need to continue with the next steps. 2. If you have a silicone kneading bag, this step will be very simple. Put the butter and dough together and knead evenly, then tie up the bag and put it in the refrigerator.Step 5
The second step is the filling. The simplest is to wrap cream or fruit directly. Pour the light cream into the container and beat with a mixer at low speed. After it is slightly fluffy, add the sugar and continue beating at low speed until it forms. The upgraded version 1.0 of the filling can be filled with dried cranberries mixed with cream (as shown in the picture). The upgraded version 2.0 can cut the fruit into small cubes and mix it with cream and wrap it up. Here are tips: The cream needs to be whipped, not thin, otherwise it will be ruined because it will flow out, which is embarrassing. Key points to ensure whipped cream: The container is chilled and the whipping cream is taken out of the refrigerator. If the ambient temperature is high, it is necessary to artificially create a cold environment: If you have a fresh ice pack, surround the ice box and put the container in the pack. If not, just beat it for a while and put it in the refrigerator to cool down before taking it out and continuing to beat it. Personally, I feel that placing ice cubes is too wasteful. Not only will water melt everywhere, but the container will not be stable.
Step 6
Use a non-stick pan without adding any oil, make sure the bottom of the pan is dry and clean, heat over low heat, then add about 20 grams of glutinous rice flour and stir-fry until cooked. (Simple and rough: put 20g of glutinous rice flour in a dry stainless steel basin or plate, stir-fry over low heat until cooked.) Sprinkle fried glutinous rice flour on the chopping board, take out the dough from the refrigerator, grab a piece and press it on the glutinous rice flour on the chopping board, roll it into a round shape with a rolling pin, with a thicker middle, hold it in the palm of your hand, and put a spoonful of the filling you have made. I hold on to the seal like a bun, but I don't know how to do it, so I fold it up on all sides and put it into a ball in my hand, forming a round shape. Here are tips: If the cream is thin, it will be difficult to wrap it up. The thin skin will soon leak out of the cream, which is why I said before that it must be whipped. If the dough made earlier is not shaped, it cannot be rolled out (I know this personally), so if the steamed dough is not shaped, there is no need to make fillings. Homemade Dessert-Xue Fatzi (Xue Mei Niang)’s cooking skillsThis recipe can make about 10-12 pieces, depending on your wrapping technique. First of all, the rice paste should be thick rather than thin. It must be steamed, otherwise it will be ruined. Secondly, if fresh fruit is added to the cream, it must be beaten slightly harder, otherwise it will be ruined.
