Xiantaoxuemeiniang
Ingredients
- Nectarine 1-2 pcs
- Whip cream 50g
- Frost sugar for whipping cream 5 grams
- Strawberry Flavor Snow Mei Niang Skin 2 sheets
- Sugar A handful
- Lemon juice A few drops
Steps
1. It is best to choose nectarines for peaches, which are relatively crisp and hard, and it is best to choose red ones. Wash and peel, don’t throw away the peel, you’ll need it later
2. Cut the peaches into square dices, so that the flavor will not be absorbed easily when cooked in large pieces
3. Take a milk pot, add peach skin and peach pulp, add water and sugar and cook. The amount of sugar depends on your preference. If you like sweetness, you can add more
4. Cook on low heat for about ten to fifteen minutes. The water will be dry. Add a few drops of lemon juice. Reduce the juice over high heat and turn off the heat. Skim off the peel and set the pulp aside to cool. .
5. Beat the light cream with fine sugar until it is about 70% or 80% ready. This is not like making a cake, so there are no strict requirements. The ratio of whipping cream to sugar is 10:1 (for example, 100 grams of whipping cream requires 10 grams of sugar to whip)
6. Put the whipped cream into a piping bag. This step cannot be omitted. It is easier to pipe the cream.
7. Take a piece of strawberry-flavored Snow Meiniang skin. The ones you buy are usually very thick and have more cooked powder. At this time, the excess cooked flour should be shaken off, and the snow meiniang skin should be rolled out thinner with a rolling pin. After rolling it out, place it in a mold or any semi-circular container
8. Squeeze in some light cream, and squeeze more in the middle and bottom, otherwise the thin skin may leak out
9. Place a circle of cooked diced peach meat on top of the cream. Do not touch the skin of the snow meiniang. The pulp is all in the light cream
10. Finally, squeeze some light cream on the pulp to ensure that the cream covers the pulp
11. Then lift up the four corners of the Snow Mei Niang skin, pull it up, and pinch it toward the middle. Be sure to pinch it. After pinching, cut off the excess with kitchen scissors
12. Finally, gently press the bottom with your hands to make it flat. He took out a paper holder used by Xue Mei Niang and put Xue Mei Niang into the paper holder. Then put it in the refrigerator to freeze for a while
13. If you don’t want to do styling, you can skip this step and just eat it. Full of cream + pulp. Very delicious
14. It will take about half an hour to an hour for Snow Mei Niang to be basically finalized. Press the back of the fork on it, and Xiantao Snow Mei Niang is done
15. Take it out from the refrigerator and it’s ice cold. It’s so delicious that it takes off
Tips
- 1. The peach pulp sandwiched by Xue Mei Niang must be cooked to make it more delicious. It has more peach flavor and sweetness than fresh peach pulp.
- 2. When the snow meiniang is done, it must be put in the freezer, not refrigerated. Only when the freeze is slightly hard can you press out the peach mark
- 3. This recipe is made into two. You can increase the amount of ingredients according to your own needs. You can make snow meiniang skin yourself, and there should be many recipes in the online kitchen.
