Talking about being Xue Mei's mother.

How to make pitaya snow plum Niang, simple and delicious, "sweet" to the heart? Only dessert and love can be worthy of it. Today, I will make a delicious "Dragon Fruit Snow Mei Niang", which is simple and delicious. It is undoubtedly an artifact of Tanabata confession, which easily captures her (his) heart. It's very simple to make, and you can get it easily! Let's have a look.

In the past, glutinous rice flour had to be prepared to make Xuemeiniang. The glutinous rice flour had to be cooked, mixed with unsalted butter, kneaded until the batter was smooth and elastic, and then packaged. Today, I used Xue Meiniang's ready-made leather, which is time-saving and convenient, simple and zero failure, and can be done in a few minutes. I like to eat and cook anytime and anywhere. Even a novice cake maker can succeed once. Dragon fruit snow plum food: a box of easy-baked snow plum peel, 200 grams of light cream, 20 grams of fine sugar, and one dragon fruit. Exercise:

The first step is to take Xue Meiniang's skin out of the bag. Brush the cake off Xue Meiniang's skin. Cream with fine sugar. Beat to death with an eggbeater Peel pitaya and cut into small triangles.

Take a piece of Xuemei skin with cake powder brushed off and put it on a small bowl of noodles. Put the whipped cream into a paper bag and squeeze a small amount onto Xue Meiniang's skin. Add pitaya. Squeeze whipped cream on the surface of pitaya. Wrap it like a steamed stuffed bun. The production and realization of delicious Xue Meiniang.

In the second step, the pitaya Xue Meiniang is ready. The skin Q is soft and glutinous, and the light cream is delicate and tender. The pitaya wrapped in sweet juice is delicious and can't stop when it opens. Simple practice, zero failure, you can have a look.

Xue Meiniang's brewed fresh fruit can also be changed into green awns, strawberry seedlings, Oreo biscuits and so on according to personal hobbies. This is the ready-made Xuemei Niang skin that I have been using. Can be directly packaged. If not, it can also be made of glutinous rice flour. 100g glutinous rice flour, 30g corn flour, 10g fine sugar, 160g milk, mix well, sieve the powder once, cover the fresh-keeping bag tightly, and steam until the milk cake is solidified. Add 20g of salt-free butter to the steamed milk cake while it is hot, knead it evenly, cool it and put it in the refrigerator for more than 2 hours. You can knead it evenly, then divide it into small dough and roll it into whipped cream and strawberry seedlings.