[ENG SUB]雪媚娘食谱 (Q弹柔软拉丝，隔夜不干) |Snowball Mochi Daifuku Recipe (Soft stringpull, won’t dry overnight)

#雪媚娘 #隔夜不干雪媚娘 #SnowballMochi #SoftMochi #DaifukuMochi
♦免烤食谱No Bake Recipe: • No Bake Dessert Recipe...
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最近好多人要求这个雪媚娘食谱，第一次听到还以为是谁的名字，查了原来是原自于一位日本夫人，创作了日本出名的草莓大福Strawberry Daifuku，也做了这个mochi甜点，所以人称这甜点为雪媚娘。
尝试后终于知道怎么会网红哦，我每个家人都很喜欢，甚至让我连续做了几轮，还是没吃够。哈哈。这雪媚娘外层的mochi糯米皮，柔软顺滑，摸了也很舒服。里面包裹了满满的蓬松奶油糖霜和各种酸甜馅料，今天用了Oreo, 芒果，奇异果。冰箱定型后白白胖胖，冷吃非常冰凉可口，像雪糕一样。而且外皮好Q弹柔软，可以拉丝得好长。放冰箱隔夜也不会干哦。也可以冷冻，要吃时再解冻更能保持长时间的柔软。好好吃~
收藏方式：收密封容器放普通冰箱冷却2天。要更久，建议冷冻。要吃时再解冻更能保持长时间的柔软。
Recently, many people asked for this Xue Mei Niang (Snowball Mochi) recipe. The first time I heard still thought who is it. After checked it out, it was originally from a Japanese lady who created the famous Japanese dessert, strawberry Daifuku, and also made this mochi dessert. So people named this dessert after her, Xue Mei Niang (Snowball mochi).
After trying it, I finally know why it become viral. Each of my family members like it, and even asked me do it for several rounds in a row, yet still didn't eat enough. Haha. The mochi glutinous rice skin on the outer layer of Snowball Mochi is soft and smooth, even comfortable to touch. It is loaded with light fluffy whipped cream frosting and various sweet and sour fillings. Today, Oreo, mango and kiwi are used.
After set in fridge, they look so round and plumped, eat them cold so refreshing and delicious, like ice cream. The outer skin is so elastic, soft and can be pulled so long. It won't dry overnight in the fridge either. Freezing can keep it soft for a long time. So delicious~
Storage Method: Store them in airtight container chill in normal fridge for 2 days. For longer storage, recommend freezer storage. Thaw before eating to maintain softness for longer period.
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
♦食谱 (半圆硅胶磨具，直径:7厘米)
=12块糯米皮=(约30-34克/块)
140克 糯米粉
30克 玉米淀粉
50克 细纱糖
少许 盐
175毫升 牛奶
35克 无盐牛油
(烧开水上蒸20分钟，大火)
=奶油糖霜=
375毫升 动物性淡奶油（冷）
37.5克 细纱糖
16克 普通面粉（烤过）
½茶匙 香草精
=馅料=
3块 奥力奥
1颗 奇异果
¼颗 芒果
玉米淀粉(防粘)
♦Recipe (Hemisphere Dome Silicone Mould, Diameter: 7cm)
=12pcs Mochi Skin= (About 30-34g/pc)
140g Glutinous Rice Flour
30g Cornstarch
50g Castor Sugar
Pinch of Salt
175ml Milk
35g Unsalted Butter
(Steam on boiling water for 20minutes, high heat)
=Whipped Cream Frosting=
375ml Dairy Whipping Cream (Cold)
37.5g Castor Sugar
16g All Purpose Flour (Baked)
½tsp Vanilla Extract
=Fillings=
3pcs Oreos
1pc Kiwi
¼pc Mango
Cornstarch (Dusting)
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