Zero-failure homemade dessert on campus: Persimmon Snow Mei Niang Preparation ingredients for Snow Mei Niang Skin: 120g glutinous rice flour, 30g corn starch, 180g milk, 40g sugar, 10g butter, appropriate amount of orange food coloring (or use pumpkin powder) Cream: 200g light cream, 15g sugar, 6 persimmons
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1 Peel the persimmons and remove the pulp
2 Beat the cream with fine sugar
3 Stir glutinous rice flour, corn starch, fine sugar, and milk evenly, add coloring to adjust color, and sift once
4 Cover with plastic wrap and poke a few holes, and steam for about 25 minutes
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5 After steaming, take it out and add butter. When it is not hot, knead it evenly. Pull it for a few more minutes to make the dough more flexible.
6 Divide it into small portions and roll them out thinly. Spread them on a small bowl and squeeze them in. Cream, put in the persimmons and wrap them up, then decorate them into small persimmons!
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Cute and delicious! Give it a try!