Oreo Snow Queen (multiple pictures and detailed explanation)

Overview

I like this chewy and chewy dessert. I have also made Mango Snow Maiden before. Ever since I tried the Oreo flavored one, I couldn’t stop eating it. I no longer want to eat the fruit-filled dessert. I gave it to my friends. They said it was so delicious that they shed tears. From then on, I had a job and there were always people chasing after me. I have done this many times, consulted many prescriptions, summed up some experiences and lessons learned, and decided to write a recipe myself to record. It is so detailed that I feel like I am a bit verbose. I worked hard for two hours to write this recipe. You must read it patiently. The ordinary glutinous rice flour and starch used at the beginning will harden overnight and the taste will deteriorate. Later, I saw a recipe that said that ordinary bulk glutinous rice flour will be mixed with rice flour, so the taste is poor. You need to use Sanxiang water to grind the glutinous rice flour and eagle millet. powder, so I followed the instructions, and sure enough, I didn’t find it without comparing. The taste is much better, the leather is softer and waxier, and it will not harden overnight, and it is not sticky at all when wrapping it, so you must use good materials. This is the key. I bought the crushed Oreo cookies in bags because it’s tiring to cut out the fillings often, and it’s a waste if I don’t eat the fillings, so it’s very convenient to pack them in bags. The amount of this recipe is 40 grams per dose, which can make 15. I give it to friends, so I make more. If I eat it myself, I reduce the amount in proportion.

Tags

• snacks
• butter
• corn flour
• fresh cream
• hot water
• oreo cookie crumbs
• water-milled glutinous rice flour
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare the raw materials. First, let’s take a picture of the appearance. This is not for advertising placement, but just to make it clear to everyone. These are all the ingredients for making Snow Mei Niang. The only thing I forgot is butter. Let’s make up your own mind. The white bowl is filled with water, and the small silver bowl is the mold specially used for making Snow Mei Niang.

   

2. 2 Pour all the ingredients into the bowl. The white powders all look the same, and I can’t tell them apart. But I have an obsessive-compulsive disorder and must arrange all the ingredients in an orderly manner before I start cooking. In addition, I added butter to this one and started working together.

   

3. 3 Add 70 grams of white sugar to 40 grams of hot water and melt it. Stir evenly. Don't be too dissatisfied with the sugar. My recipe is large and contains a lot of glutinous rice flour. This ratio will produce a skin with just the right sweetness.

   

4. 4 Continue to add milk and stir evenly. The amount of milk is exactly the same as a small box. Pour it all in without heating.

   

5. 5 Then sift in 200 grams of flour and 60 grams of cornstarch and mix well.

   

6. 6 Mix the batter well and then sift it to remove small particles so that the skin will be delicate.

   

7. 7 Let the sifted batter rest for ten minutes

   

8. 8 Place in a steamer and cover with plastic wrap to prevent steam from falling in. Pour cold water into the pot and turn on high heat. After boiling, steam for 30 minutes. I used a large amount. If you reduce the amount, you can shorten the time appropriately.

   

9. 9 Don't sit idle for half an hour. Fry the glutinous rice flour and let it cool down to make hand powder. You won't actually use that much. The skin after making it according to my recipe will not stick to your hands at all, but you can't fry it without it. Save it for later use. You forgot to take a picture of the fried glutinous rice flour. Just stir-fry the glutinous rice flour in a pan over low heat until the flour turns slightly yellow and forms small lumps and you can smell the fragrance. I use a coffee bean grinder to grind Oreo cookies into powder. It only takes a few seconds. If not, just put the cookie crumbs in a bag and crush them with a rolling pin.

   

10. 10 I inserted the small eyes of the steamed glutinous rice cake with chopsticks to test whether the bottom was completely steamed.

    

11. 11 After it has cooled slightly, add the butter and knead it evenly. This step is a bit laborious and you have to be patient. It doesn’t matter if the butter melts or not. The glutinous rice cake is hot and the butter will melt naturally when put in it. However, it will save more effort to stir after melting. Wait until the glutinous rice cake is no longer hot before mixing. Otherwise, you will really develop an iron sand palm. By the way, wear disposable gloves. It will be difficult to wash your hands with butter. After kneading evenly, cover it with plastic wrap and put it in the freezer of the refrigerator to cool down for half an hour. Then put it in a clean container so that it will not stick at all when you take it out.

    

12. 12 Use the cooling time of the glutinous rice cake to whip the cream, add the fine sugar in two batches, and whip until it is ready for decoration.

    

13. 13 Put the whipped cream into a piping bag and put it in the refrigerator for later use. I put two bags in it. If I put it into one bag and use it later, the cream will soften because it is warm on my hands.

    

14. 14 After half an hour, take out the cooled glutinous rice cake, sprinkle some hand powder on the rubber mat, and knead the glutinous rice cake smooth.

    

15. 15 Shape the glutinous rice dough into strips and cut it into small pieces of 40 grams each with a spatula. Roll out the dough into a thick middle and thin surroundings according to the method of rolling dumpling wrappers.

    

16. 16 I roll out all the dough and then wrap it. If I roll out the dough, squeeze out the cream, put the filling and wrap it at the same time, it will make me feel busy, and the cream will melt easily. Just roll everything out and separate it with plastic wrap.

    

17. 17 Start wrapping. I use a special mold for wrapping snow meiniang. I want to buy the largest one with a diameter of 8 cm. The other sizes are too small. If you don’t have one, you can also use a small bowl.

    

18. 18 Put less hand powder in the mold, be sure to put it as little as possible, just a thin layer that doesn't feel sticky. The more hand powder you put in, the faster the finished product will harden. Put the leather into the mold, leaving a margin on the edge. The leather made from this recipe has good elasticity, so you can stretch it slightly with your hands when wrapping.

    

19. 19 Take a piping bag from the refrigerator and pipe a layer of butter into the pastry.

    

20. 20 Add a spoonful of biscuit crumbs.

    

21. 21 Then add another layer of cream.

    

22. 22 Use the method of wrapping a bun to wrap up Snow Mei Niang.

    

23. 23 Dip some hand powder on the bottom of the Snow Maiden on the rubber pad and shape it into a round shape with your hands

    

24. 24 Put it in a paper tray, wrap all the snow meiniang in turn and put it in the refrigerator. The taste will be best after an hour. It is best to eat it on the same day. If you can't eat it, please seal it and refrigerate it. When eating, take it out in advance and let it soften at room temperature before eating it. The taste is still good. Don't leave it on the third day. If you can't eat it, just cook less.

    

25. 25 After cutting it, I put too much biscuit crumbs, but it felt too greasy with too much cream. If you like to eat more cream, you can put more cream and reduce the amount of biscuit crumbs. This was just wrapped and I was in a hurry to take pictures, but it was still too soft and the cuts were uneven.

    

26. 26 Here is one I made before. I cut it after refrigerating it for an hour. It looks much better.