Teach you to be Xue Mei Niang, the formula is simple and detailed, and the soft and glutinous brushed wire will not be hard for three days

Today, I will make Xue Meiniang, who is both beautiful and soft and obese, and it tastes like ice cream after freezing, so let's start making it.

Prepare ingredients: 1 dragon fruit, 3 catties of peaches, 200 ml of water, 200 ml of pure milk, 60 grams of butter, 60 grams of sugar, 380 grams of glutinous rice flour, 50 grams of corn starch, 300 ml of whipping cream.

1. Put the peaches in a basin, add a spoonful of salt, add water and soak for 10 minutes, sterilize and sterilize.

2. When the time is up, clean the peaches, peel the peaches, and try not to cut off the skin, so as to facilitate the next step of operation.

3. Place the peach peels on a plate and set aside.

4. Remove the pits of the peaches and dice the flesh of the peaches.

5. Add 30 grams of sugar to the chopped peach flesh, stir well, and marinate for half an hour.

6. Cut the dragon fruit into small pieces, juice and remove the core for later use.

7. Non-stick pan, turn on low heat, add the marinated peach flesh and peach skin to the pot, add 200 grams of water, slowly heat and stir-fry over medium heat until the peach flesh turns pink.

8. Fry until the peach flesh is completely colored, remove the peach skin, continue to fry until thick, put on a plate and let cool for later use.

9. Add 200ml of pure milk, 60 grams of butter, 30 grams of sugar, 180 grams of glutinous rice flour, 50 grams of corn starch and dragon juice to the bowl, stir evenly until there are no flour particles, and sieve again to make the paste more delicate.

10. Sifted paste, pour it into a dish that can be heated, steam in the pot for about 30 minutes, steam until the color is consistent, cooked, and set aside.

11. Turn on low heat in a non-stick frying pan, pour in 200 grams of glutinous rice flour, stir-fry for about 5-6 minutes, fry until the glutinous rice flour is slightly yellow, no cornstarch smell, fry it, and set aside.

12. Pour 300ml of whipping cream into the container, add 30 grams of sugar, beat until foaming and set, and set aside.

13. Sprinkle cooked glutinous rice flour on the panel, arrange the glutinous rice dough into strips, and cut into small pieces of about 30-40 grams.

14. Take a small agent, press it flat, and roll it into a round cake of the same thickness with a rolling pin.

15. Take a mold or a small bowl, spread the rolled dough on the mold, add the whipped cream and peach jam to wrap it, pinch it tightly at the mouth, and cut off the excess with scissors.

16. Close the mouth downward, arrange it into a circle, roll it over the cooked glutinous rice flour, put it into a mold or a small bowl, and the delicious and good-looking Xue Mei Niang is ready. The dough is very soft, it will not harden for three days, and after being frozen in the refrigerator, the taste is better, just like eating ice cream, it is too suitable for eating at this time, do you like it? If you like it, arrange it quickly.

Tips:

1. There are many fluff on the peach skin, which is easy to hide bacteria, because the skin is used, it is best not to save this step of adding salt water to soak;

2. Try not to cut off the skin, take it out;

3. After the dragon fruit juice is squeezed, if the fruit and juice cannot be separated automatically, the pulp and core part must be filtered out, which is the key to ensuring the appearance and delicate taste of Xue Meiniang's skin;

4. When frying peach flesh, you can't add less water, because it takes a certain amount of time to fry the color on the peach skin;

5. Use a non-stick pan when frying peach meat, otherwise it will be difficult to fry while stir-frying.