It's hot, it's better to eat it than to eat ice cream, it's moderately cold, and you can experience 3 tastes at a time, which is super satisfying

If you've made this dessert before, or haven't had time to try it yet, then don't worry, I'll share my improved "Peach Snow Mei Niang" recipe with you today, it's easier to succeed, and the taste is better, it's worth a try!

【Peach Snow Girl】

The materials required for Xuemei Niang's skin: 90 grams of water-milled glutinous rice flour, 15 grams of corn starch, 95 grams of milk, 16 grams of caster sugar, 15 grams of coconut oil, and a little beetroot powder

Filling: 200 grams of whipping cream, appropriate amount of strawberry jam, 16 grams of caster sugar

Hand flour (anti-stick): a small half bowl of glutinous rice flour

1. First of all, to make the part of Xuemei Niang's skin, pour 90 grams of water-milled glutinous rice flour, 15 grams of corn starch, 95 grams of milk, 16 grams of caster sugar and 15 grams of melted coconut oil into a bowl and stir well. Here coconut oil can also be replaced with butter or corn oil, and the same amount can be replaced

2. Then cover the bowl with high-temperature cling film, prick a few holes with a toothpick, send it to the pot to steam through water, generally after steaming on high heat, turn to medium heat and steam for 13~15 minutes. The specific time is subject to the actual situation, as long as the glutinous rice paste is steamed until it is completely solidified, and the white liquid part is not visible, it means that it has been steamed

3. During the steaming of glutinous rice paste, let's prepare the flour, start another pot, pour a small half bowl of glutinous rice flour into the pot, stir-fry over medium-low heat until the glutinous rice flour is slightly yellow, and then it can be put out for later use

4. Take out the steamed glutinous rice dough and let it cool slightly, then add a little beetroot powder and knead it roughly. Don't add too much beetroot powder at a time, add a small amount first, if the color is not satisfied, then increase the amount as appropriate, and beetroot powder can also be replaced with strawberry powder, red yeast rice powder and red food coloring.

5. Divide the kneaded glutinous rice dough evenly into 4 equal parts, then knead them one by one, and cover them with plastic wrap to prevent them from being air-dried

6. Sprinkle a little hand powder on the kneading panel, take a glutinous rice ball, smear some hand powder on the surface of the glutinous rice ball to prevent sticking, and then use a rolling pin to roll it into a larger sheet

7. After rolling out all the 4 glutinous rice balls into dough sheets, they are separated by a plastic bag and stacked together. Remember that between each dough sheet, there should be a layer of plastic bag separating it, otherwise it is easy to stick together

8. Next, prepare the filling, pour 200 grams of whipping cream and 16 grams of caster sugar into the basin, and whip it at high speed with an electric whisk until 9 distributions. The so-called 9 dispensing, that is, the state of the cream is relatively firm, as shown in the figure below

9. Put the whipped cream into a piping bag, if there is no piping bag, you can also use a fresh-keeping bag

10. Prepare a semi-circular container and smear a little hand powder on the inside of the container to prevent sticking. The semi-circular container I use is a packaging box for egg yolk crisp, and you can also use a semi-circular bowl instead, in short, as long as it is semi-circular

11. Take a piece of rolled snow girl's skin, put it in a semicircular container, then squeeze an appropriate amount of whipping cream on the surface of the skin, and then put a small spoon of strawberry jam, strawberry jam can also be replaced with other jams

12. Then on top of the strawberry jam, squeeze some whipping cream and cover the strawberry jam

13. Lift the skin around Xue Meiniang, then pinch it tightly, and then use scissors to cut off the excess skin at the closing place. At this time, don't take Xue Meiniang out of the semi-circular container, send it directly to the refrigerator freezer, freeze for about 30 minutes, the purpose of freezing here is to facilitate the follow-up styling, after all, the whipping cream in summer softens faster. The rest of the snow and fillings are shaped in turn

14. Take out the frozen Xue Mei Niang, put it in the paper tray, and use chopsticks to press out the dent on the side of Xue Mei Niang, and a peach-shaped Xue Mei Niang is ready. After pressing out the dents, Xue Meiniang no longer needs to be put in the freezer, and can be transferred directly to the refrigerator.

15. If you have mint at home, you can also decorate it with mint leaves, so that it will look more like a peach

16. It's hot, it's better to eat it than to eat ice cream, it's moderately cold, and you can experience 3 tastes at a time, which is super satisfying

Tips:

1. The milk in the formula can also be replaced with the same amount of water, but after replacement, Xue Meiniang's skin will have no milk flavor

2. Because the room temperature is higher in summer, in order to improve the success rate of whipping cream, it is recommended that you whip it in an air-conditioned room, or you can also whip it through ice cubes, as long as the temperature around the whipping cream can be lowered

3. It is recommended to eat the finished Xue Meiniang in 2 days, because the longer the refrigerator is refrigerated, the worse the taste will be