Does Xue Meiniang use corn starch or cassava flour?

Many girls have no resistance to sweets. When girlfriends get together, they often go to dessert shops, such as Melaleuca, dirty tea, cake rolls and Xue Meiniang. When they look at all kinds of desserts, they really want to eat them. In fact, when you are with friends, you can also try to make your own dessert and experience the fun of baking. There are many cookies that don't need an oven. They are delicious and beautiful!

Today, let's talk about Xue Meiniang's practice. Before we begin, Bian Xiao should tell you about the traditional practices of Xue Meiniang, so that everyone can compare them. The traditional practice is to mix starch, sugar and milk, steam them in a pot, knead the butter into dough after steaming, and finally roll out the stuffing. The made Xue Meiniang is still delicious, but after 3 hours, the skin began to harden and wrinkle.

Technical post bar! So what is the secret that Xue Meiniang won't harden in cold storage? The trick is in this starch! Generally speaking, only corn starch will be used to select materials for Xue Meiniang. The content of starch in corn starch is between 56% and 70%, and that in wheat starch is between 65% and 72%. The content of starch in various grains is different. Starch will react with enzymes in the mouth when eaten, and the taste will be a little sweet, and the content of starch will directly affect the aging speed of Xue Meiniang's skin! Cassava starch has almost no reversibility in the state of rapid heating and cooling, and can undergo many cold and hot changes without affecting its Q-elastic degree. This cassava starch is also the main material for making taro balls, and the adhesiveness of pea starch is better than that of corn starch.

After understanding the knowledge points, start making it!

Material preparation: 35g of pea flour, glutinous rice flour 1 10g, wheat starch 10g, cassava flour 15g, 200g of milk, 20g of whipped cream, 45g of fine sugar, 30g of butter and Shui Yi 10g.

Making the skin of Prunus mume;

1. Mix all the powders and milk and sugar for later use.

2. Add cream and butter in a small pot and heat until the butter melts.

3. Pour the melted butter into the milk and stir well, then sieve the powder into it and stir well, and filter it several times until there are no particles.

4. Pour it into a bowl, seal it with plastic wrap, and make a few small holes on the surface to prevent the evaporated liquid from being absorbed again.

5. Put half a pot of water in the steamer. After boiling with high fire, put it in a bowl, cover the lid and continue steaming 15-20 minutes.

6. After steaming, add Shui Yi, rub the film hard, knead for a while, and play more Q.

7. Take out a small piece, roll it out like a dumpling skin, wrap it with stuffing, mop the bottom, pinch the edge and buckle it backwards.

The prepared Xue Meiniang tastes better when refrigerated!

Tip: 1. Don't steam Xue Meiniang's skin for too long. If it is too dry, the tenacity will be reduced and the taste will be greatly reduced. 2. Xue Meiniang's inexhaustible skin will harden slightly if it is stored at room temperature for 2 days and refrigerated for more than 2 days, but it is only hard to the touch and not tough. Just like sugar, you can take it out and knead it when you use it, so as to reach the state just made.