You can also eat 3 for weight loss! A low-fat summer dessert, more satisfying than Xuemei Niang! Love it when it's hot! ~Purple Sweet Potato Snow Mei Niang
You can also eat 3 for weight loss! A low-fat summer dessert, more satisfying than Xuemei
Niang! Love it when it's hot! ~Purple Sweet
Potato Snow Mei Niang
Losing weight is a lifelong journey for women, especially during the summer. The more beautiful a woman desires to be, the more disciplined she becomes with herself. Three meals a day consist of cat food. What should I do if I am hungry? The little sister in our office always spends a lot of money on buying "low-calorie and low-fat" snacks, claiming that they can satisfy cravings without causing weight gain. However, there are dozens of packs of these modest snacks everywhere you look. I need to support my family.
How can this meager salary be enough to get by?
"Low-calorie and low-fat" sounds unfamiliar. It's actually super simple to make at home. More importantly, it's extremely healthy to make at home, without any additives. Today, Meimei brings you a recipe that is especially suitable for summer weight loss. A small dessert, soft and sweet, cold and refreshing. Every time I eat it, I can really devour four in one go!
This dessert is Xuemei Niang, a favorite among ladies who love desserts!
Xuemei Niang originated from Japan, formerly known as
"Daifuku." It is one of the authentic snacks in Japan. QQ's Xue Mei Niang ice skin has a smooth and velvety texture, complemented by a refreshing fruit pulp. Both its appearance and taste are flawless!
Xuemei Niang is fair and delicate. The first bite is particularly smooth, with a creamy ice skin filled with delightful whipped cream. It is wrapped in delicious fruit pieces that are both sweet and sour, creating a rich and flavorful experience. "Xue Mei Niang" has a better taste after being refrigerated, with a hint of sweetness and coolness in its softness, which leaves a lasting impression.
It is a good product for relieving summer heat.
But the traditional Xuemei Niang is high in sugar and fat, making it a typical "calorie bomb"! So many girls who appreciate beauty both love and fear it at the same time!
Meimei is also a huge fan of desserts. In order to maintain her figure while still satisfying her taste buds, she often adapts popular small desserts found on the Internet to make them healthier and more nutritious. Today, Mei Niang made purple sweet potato snow, which is one of her favorite desserts. It is soft, icy, and delicate, and it will provide instant relief from the heat with just one bite! The sweet and sticky purple sweet potato and the juicy mango are a
perfect match. It is both beautiful and delicious. It is definitely a favorite among beauty enthusiasts!
The method is also simple. Just give it a try if you like it!
Ingredients~
Tapioca flour: 20g
110g of glutinous rice flour
Wheat Starch 20
Milk powder: 15 grams
Butter: 20 grams
200 grams of water
70g of powdered sugar
Accessories~
Cooked glutinous rice flour: 100g
100ml of milk
Two purple potatoes
Two mangoes
Practice:
Clean the pot and do not add oil. Begin by drying the pot over low heat. Then, pour in the glutinous rice flour and fry it slowly over low heat until it turns slightly yellow and becomes fragrant. Be careful not to let it become too dark, as it may affect the appearance of the final product. When frying, you must use low heat and keep stirring; otherwise, it will easily become mushy! It can also be baked in the microwave or oven. Cooked glutinous rice flour is also known as cake flour. It can be stored for a long time and has numerous applications. You can create additional backups.
Mix all the ingredients in the main ingredient, except for the butter, evenly.
3.After adding the water, mix it well with chopsticks and then sieve it.
Find a bowl with a slightly flat bottom, pour the sifted liquid into it, and steam it for approximately 20 minutes.
After steaming, remove the dough from the steamer and be mindful of keeping it moist. Allow it to cool until it is no longer hot, but still warm. Then, knead the butter cubes into the dough, allowing the remaining heat to melt the butter. If the dough is too cold, it will not knead properly. At first, you may feel that there is too much oil, but don't worry, you can incorporate it by kneading more.
6.After kneading, wrap the dough with plastic wrap and refrigerate it for about an hour to cool. It must be refrigerated before use. If the time is not urgent, you can leave it for a few more hours. Prepare the dough today, and then refrigerate it overnight. The next day, roll out the dough and fill it with cream and fruit. This will yield even better results, as the longer the dough is refrigerated, the less sticky it will be.
After steaming the purple sweet potato, gently mash it with a rolling pin. Add milk and continue mashing until it becomes smooth and free of lumps. Alternatively, you can place it in a fresh-keeping bag and roll it with a rolling pin
until it reaches a fine consistency. Remember, the finer the better.
Knead the cooled dough into long strips and cut them into equal sizes.
Sprinkle the cooked glutinous rice flour onto the chopping board. Roll the dough into a disc, ensuring that it is slightly even and not too thin.
Take a semicircular container.
Gently lift the dough and place it in a container.
Dig a spoonful of purple potato puree and place it in the center of the dough, then add a few pieces of mango.
Spread another layer of purple potato filling on top.
Pick up the edge of the dough and tightly pinch the mouth of Xuemei Niang. Put the finished Xuemei Niang upside down on a paper tray, carefully place it in a plastic container, cover it, and refrigerate it in the refrigerator.
Eaten. It tastes best when it's cool and thirst-quenching.
Intimate Reminder:
I have minimized the amount of butter. Although it is for weight loss, the body still needs the right amount of oil. If there is no butter, you can use colorless and odorless peanut oil or other vegetable oils instead.
The purple potato filling should not be too thin. If it is too thin, the filling will be easily visible. The water absorption of purple sweet potatoes varies, so the amount of milk should be added appropriately, not all at once.
3.Purple sweet potatoes are prone to deterioration. This purple sweet potato, Xue Mei Niang, should be eaten within two days at most.
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