Snow Meringue (Oreo cream filling)

White, plump and round, it looks so cute and attractive! Take a bite, the soft and glutinous skin is wrapped with smooth cream, and Oreo is sweet but not greasy. The moment you put it in your mouth, all your worries are driven away by the sweetness. It is delicious and healing when you make it yourself, and it smells so good!

Ingredients

Steps

To prepare the butter: Take out 45g of butter and let it melt naturally at room temperature.
Take 30-50g glutinous rice flour, put it into a pot, turn on low heat and stir-fry slowly until it turns slightly yellow and has no smell of raw flour. Set aside as cooking powder (to prevent sticking).
Making Snow Meuniang Skin
Prepare the batter: Prepare a clean container, add 25g corn starch, 70g glutinous rice flour, 50g sugar, 135g milk in sequence, and stir with a tool until there is no dry powder and it is smooth.
Sift the batter: Sift the batter to remove any unmixed particles and get a fine slurry.
Boil water in a pot, add the sieved slurry into the steamer, cover the surface with plastic wrap (to prevent water vapor from dripping), and steam over high heat for about 30 minutes, until the batter solidifies and there is no white powder.
After the steamed batter has cooled down slightly, add melted butter and knead it in a fresh-keeping bag (or directly with your hands) to fully blend the butter and batter. The more you knead the dough, the smoother and more resilient it will become. Refrigerate the dough: After the kneaded dough has cooled down, move it to the refrigerator's fresh-keeping layer and refrigerate it for 3-4 hours (or overnight) to make it more compact.
Whip the cream filling. From this step on, keep the working room temperature at around 15-20 degrees.
Keep the room temperature of the operating environment at 15-20℃ in advance (to prevent the whipped cream from melting), prepare two basins, one with ice cubes to melt ice water (for water temperature control), and the other with 400g whipped cream, add 8%-10% sugar (about 32-40g, adjust according to taste). Whipping cream: Whip the whipped cream with a whisk over ice water until the texture is hard, clear lines appear, and the whisk head does not fall when inserted. Be careful not to over-whip (oil and water will separate).
Assembling the Snow Melon
Fill a piping bag: Place the whipped cream into a piping bag and cut a small hole for later use.
Prepare tools: prepare rolling pin, scraper, gloves, electronic scale, snow meringue box/mold, scissors, etc. to avoid having to find tools temporarily during the production.
Prepare the ingredients: whipped cream, Oreo crumbs, and take out the snow meringue skin from the refrigerator. Let's start cooking~
Divide into small pieces and knead into balls: Take out the refrigerated dough and knead it gently into long strips. Divide into small pieces of about 30g each. When operating, be sure to cover the unused pieces with plastic wrap to maintain moisture.
Take a dough, roll it into a thin sheet like making dumplings, put it into a mold (it doesn’t matter if you don’t have a snow meringue shaping mold, you can use a small seasoning bowl instead); first squeeze a layer of cream, spread Oreo crumbs, and then squeeze another layer of cream; then close the mouth and pinch it tightly, cut off the excess "tail" with scissors, and put it into a paper tray.
Interesting episode: During the cooking process, the little guy was caught happily eating the leftovers.
Attached is the "peach version" (leather made from peach juice) I made before as a creative reference. Students can play freely to enrich their production experience~