[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)
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- Опубликовано: 3 июн 2020
- #雪媚娘 #隔夜不干雪媚娘 #SnowballMochi #SoftMochi #DaifukuMochi
♦免烤食谱No Bake Recipe: • No Bake Dessert Recipe...
♦Facebook Page: / iwen777
♦Instagram ID: iwen777
♦烤箱Oven: Electrolux 72L Built in Oven s.lazada.com.my/s.TrZm6?cc
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)
♦ MUSIC
Artist: Rick Steel
Title: Post
Artist: Wayne Jones
Title: Mr. Sunny Face
Artist: Wayne Jones
Title: First Love 
Хобби
![[ENG SUB] 芒果千层蛋糕 |免烤食谱 How To Make Mango Crepe Cake | No Bake Recipe](http://i.ytimg.com/vi/tIOzt4XWy7k/mqdefault.jpg)
![[ENG SUB] 芒果千层蛋糕 |免烤食谱 How To Make Mango Crepe Cake | No Bake Recipe](/img/tr.png)
雪媚娘真的很好吃~好柔软，好Q弹，好长拉丝~
Snowball Mochi really DELICIOUS~so soft, so elastic, so long stringpull~
保存方式：
》隔天要吃收密封容器，放普通冰箱即可。
》如果收很多天，放冰库冷冻，要吃前解冻，可以保持原状好吃柔软
Storage Method:
》To eat next day, keep in airtight container, store in normal fridge will do.
》To keep for many days, store in freezer. thawed before eating, can keep the original texture delicious and soft
請問一下，加進whipping cream的麵粉是高中低，哪一種粉喔？我試著加魚膠片，結果油水分離了，氣得我吐血😭😭😭還有皮我照樣跟你的做，為什麼你的那麼黃啊？😂
@@yy-jg6xw 普通面粉=中筋面粉
我的食谱没加鱼繆片阿?
看你用的牛油吧，我的牛油很黄
@@iwen777 请问，收很多天是收左右几天? 谢谢。
嗨 請問在whipping cream裡面加麵粉 是為了讓它更穩定嗎？因為我每次打whipping cream 過不久就會變水水了？
@@huichloe1985 是的面粉帮助奶油稳固很多。
你奶油会水是因为融了，你打发过度了。而且室温太热了。奶油一定要冷打，才能发得好，奶油本身温度要维持在7c才好，所以奶油，碗，搅拌器要放冰箱 冷打，开冷气打发，不然放一大盆冰块在下面打发奶油。这样才能噢。
真的是宝藏youtube channel! 好赞!
谢谢你噢，希望你尝试做
你是我看過無數雪眉娘制作片中最詳細，最容易明白的，謝謝你啊！
不客气，哇，荣幸，谢谢你支持。做了拍照来看
很棒，真的是烘培專家！好細緻 好漂亮！ 謝謝妳
谢谢你呀，夸奖了，你也可以做到哦。尝试做了拍照来看
今天试做了，比起前几次别人的食谱，你的是最成功的，冷冻拿出来后还是软糯软糯的❤️
哇厉害噢，开心你成功了，做了拍照来看
Awesome!! This the best channel of Daifuku!! Love it!!
Oh wow thanks alot, hope you can try
第一次做！很成功😄 谢谢 Iwen 的分享！
很厉害，做了拍照来看，我是Wendy
I just made these yesterday. They are so delicious. Thank you so much for sharing this recipe.🙏🙏🙏😍
雪眉娘制作詳細,给个赞！
哇！好可爱的甜点.👍👍👍
谢谢你，尝试做o
Wonderful presentation great baking SKILLS wow🌹🌹👌
Thanks alot hope you can try, this is no bake
这个食谱很赞！做了一次就成功，教导很清楚👍🏼
你做的时候，糯米粉和玉米粉需要炒熟吗
Thank you for the recipe. I'll try it ❤
我今天做这个! 成功，很好。谢谢!
恭喜你噢，做了拍照来看
就喜歡你的详细解釋和步骤，說到了很多教程裡沒有教的，例如怎麼包好雪媚娘（我曾經很頭疼的問題），你以前也教過怎麼做美美的塔皮，我受益良多。谢谢你的无私分享，真棒❤️❤️❤️
不客气噢，谢谢你喜欢，希望你尝试做噢
@@iwen777 我做了，已经交作业给你在ig了，谢谢你❤️❤️
@@MissYinKS 谢谢你哦，继续尝试其他食谱
谢谢分享！这个配方做出来，放到第三天皮还是很软糯👍🏻👍🏻 视频也讲的很仔细 👍🏻
不客气，厉害，开心你成功了，做了拍照来看
今天照着做 非常成功👍👍
流程解释得很清楚明白 谢谢您❤️❤️
你好 请问跟着食谱的糖会太甜吗 还是甜度刚刚好
太棒了解释清楚
谢谢你噢，希望你尝试
按照这个配方做非常成功，非常感谢
不客气，哇，恭喜噢，做了拍照来看
发到哪里呢？
@@tia842 发来我的instagram/fb page messenger, links in description box
我是一个新手 没有bake 过 然后我也觉得你的雪媚娘的 explanation is very clear . I tried the recipe today’s bf it was so successful maybe just some dial cause my cream too much , but it really worth a try . Thank you ❤️❤️❤️
Some fail *
今天做了雪媚娘用了这个食谱，真的太好吃了 谢谢你的分享~~
好厉害，做了拍照来看哦
Amazing, great work, very relaxing, thank you for your work
Thanks so much, hope you can try
Tried your recipe today and it turn out great! I added durian instead 🥰
Oh wwo creative...pls send photo after making
I used durian too, the flavor was pretty good, fragrant and sweet and soft
That looks so yum, thank you for your video
Thank you so much for this perfect video🙏🥰🌷! It was so interesting👍👍😊!
super soothing and satisfying i would most definietly eat those all day
Yaya really so smooth, n yummy, hope you can try and send me photo after making
講的好清楚，謝謝你
不客气，尝试做噢
So amazing cooking
It’s really good..thanks wendy for sharing the receipe in details.
Welcome, hope you can try and send me photo after making
I enjoyed learning from your video! Excellent explanation and easy to understand! Thank you so much! Looking forward to practicing this recipe with friends. 💗
Thanks so much, pls send me photo after making
I just try your recipe and it's the best one! I made 2 fillings, one made of pastry cream and mango and the other was apple pure with crunched vanilla cookies 😋
Wow so nice and yummy, pls send me photo after making
很好，看到了马上想做
Very nice recipe
Oh, my God! This looks so delicious.I'd like one too. Your video tutorial is very detailed. I'll do it if I have time. I enjoyed your video. Looking forward to your other videos.
Oh wow thanks a lot, please try and send me photo after making, here is my latest Baguette Video recipe: ruclips.net/video/6jmBqE2fy_8/видео.html
第一次做 就成功了 开心！
厉害噢。做了拍照来看
請問ー下，為什麼要放面粉呢?
@@stellachong4374 淡奶油吗？让奶油稳固
Thanks. It looks absolutely delicious!
Welcome, hope you can try.
今天做了，好吃😋，谢谢你食谱
哇，开心你喜欢，做了拍照来看
这真的很好吃。
哈哈，你吃过是吗？
谢谢你的分享
不客气，做了拍照来看噢
看起来好好吃
谢谢你的分享 愉快周末💝🌹
Wow, so much work to make these. No wonder the stores are selling them at rather high prices.
Following your recipe, tastes so delicious, don‘t need to store overnight, as we can finish off them the same day! LOL.
Hahaha,indeed so yummy, hope you can try and send me photo after making,
我做成功了😋😋
恭喜成功，做了拍照来看，我的instagram/fb page messenger, links in description box
第一次做就成功了
谢谢老师分享❤
哇，很有天分哦，做了拍照来看哦
Wow! I just watched the full vedio of how to make snowballs mochi. I save the vedio because i want to make it for my grandsons when I take my vacation in Philippines. Its a Chinese language but thank you for the translation specially the recipe and how to executes it. Surely my grandchildren love this . Thank you so much .
God bless. ❤☺
It looks great! Thanks for sharing! I'm gonna try for sure.
Where do you get the mold ?
Wow great, pls send photo after making, I bought the mould from cake ingredients shop, also can purchase online
这两天尝试了 食谱非常真实 令雪媚娘味道非常好吃！第一次做忘了带上擀面杖 直接手拉开 皮很厚。。。第二次用了擀面杖 皮给擀得很薄 于是我做出了27个 哈哈哈 放冰柜当雪糕吃！想分享两点 第一就是我没有过筛 但面皮出来的效果完全不影响 第二我第二次制作时不知道是牛奶比例不对还是蒸煮太久 开盖看到面皮周边一圈干掉了 但倒入牛油继续搓 结果出来也是完全没影响！所以总结就是像我这样做得那么粗糙最后还是棒棒的 各位朋友值得跟着食谱做起来！
教程很详细，好吃 😋谢谢你,
不客气，尝试做噢
非常棒的雪媚娘😍😍😍
谢谢你，尝试做o
感謝您的分享 ^_^
不客气，尝试做噢
Always enjoy watching you baking. However, it will be excellent if you can add English subtitles in your videos for people like me who can’t read Chinese. 🙏🏻
I already added English subtitle long ago, please on the cc button to select English subtitles
@@iwen777 thank you, thank you 🙏 🌹
@@shereen3029 yaya, for those video with [ENG SUB] u can on english substitle. I will try to make them from now on.so please on them ya?to give better understanding for all of u
Thank you so much… I’ve been trying to find the recipes to these mochi 🥰
Welcome, hope you can try and send me photo after making
@@iwen777 I don’t think that’s possible on RUclips but thanks 😊 really appreciate it.
I like it thanks for sharing
我感覺做榴蓮班戟更好吃😍😍
Haha,赶快做了拍照
流口水 敲口愛的^\\\^
哈哈，赶快做来吃噢
你的影片真好，把所有步骤说的清清楚楚，我尝试了做雪媚娘三次都失败，原来是其他博主没说清楚，谢谢你
哇，谢谢你的支持噢。希望你尝试做了，拍照来看噢
@@iwen777 好的会一直支持你，至于拍照哈哈还是算了吧，谢谢你呀继续加油
@@user-jd7pm2gw6x 谢谢你的支持噢，对我很重要。很多人做了拍照给我看，我看了就开心。哈哈
@@iwen777 啊我还是个小孩，做这些可能做的不是很好看没太多信心，我认为有帮助到姐姐就好，给姐姐点赞，您人很好，消息都会回
謝謝分享，太棒了👏👏👏👏。
Hi Wendy，妳好！想請問妳，那個用來裝透明盒在那裏可以買到，而且可否多做一些面皮，放冰凍，用的的時候才拿出來解凍才做嗎？謝謝！
我在烘焙店买，上网也可以买到。
不太建议，这样皮没顾好会快干。最好直接做好全部收冰库冰块那里，可以收较久噢，要吃前解冻即可。
请问土豆手粉需要炒熟吗？谢谢分享！辛苦了！👍👏🍵💐
不是土豆粉噢，是玉米淀粉，不需要炒噢。不客气，做了拍照来看
@@iwen777 谢谢回复！🍵😄🌹
@@lilyge2670 不客气，做了拍照来看
@@iwen777 请问玉米淀粉可以生吃吗？
Good recipe
Thank you for posting
Welcome, hope you can try
so detailed, love u !!!! keep on going!
Thanks alot, hope you can try
Looks amazing!! Can’t wait to try it😍😍however I do not have round containers or even the round silicon mould.. so how should I replace it?🤔
You can use a small bowl if you have any. Just make sure you're mochi is well dusted with cornstarch so it doesn't stick
Yes correct use small bowl will do
@@sarachel99 Thanks, very clever
请问cornstarch防沾的 不需要弄熟可以吃吗
可以噢，因为份量不大。而且传统外国和日本做法都是直接用玉米淀粉的
做成功了！皮又Q又嫩！
哇恭喜。开心你喜欢，做了拍照来看
昨天我弄了雪媚娘特别的好吃
1:22 ingredients for mochi peel
8:40 making cream for fillings
Thanks, pls try and send me photo after making
可以做芒果盒子蛋糕吗？😍
谢谢建议
第一次做很成功谢谢老师❤️🥰
不客气，很厉害噢 做了拍照来看
iwen可以教教提拉米苏吗?不要酒精
谢谢建议，要时间研究噢，耐心等待
亲 请问一下呢 步骤都是按照你的来做的 我头天晚上做好的 放密封盒子里进冰箱冷藏 一晚后 拿出来吃皮是有点硬的呢 也不知道问题出在哪里了 揉面也揉了很久延展性很好
有很多原因
»面糊浓稠度不对，要跟影片一抹一样，不同糯米粉吸水力不同
»面糊蒸太久会硬
»面团揉不到位，会硬
»糯米皮杆太厚，会容易硬
»制作过程糯米皮没盖好保鲜膜，没放玉米淀粉盖，容易干了硬
»放普通冰箱要盖好，不然快干
»建议放冰库，可以保存柔软度
厉害👍
之前一直担心翻车 跟着你的视频做 成功了耶
哇开心你成功了，做了拍照来看
我做了一次，非常好吃😋推荐
谢谢你，做了拍照来看
请问這個mochi 皮可以包ice cream 嗎
可以噢。建议ice cream挖球后冻结，硬了才好包噢
你好! 请问这皮能不能做成冰皮月饼?
不能噢。无法压花
很成功！朋友和孩子都说好好吃，而且放两天都没变硬，谢谢你
哇。开心你们喜欢，做了拍照来看
Hi! It looks yummy also you have a beautiful voice..Thanks for sharing this recipe..
Welcome, thanks alot too, hope you can try
请问玉米淀粉是不是要先炒熟？
不需要噢，外国和日本传统也没炒的噢
請問玉米澱粉的牌子？
加面粉的奶油不会有面粉的味道吗
烤过了应该就没有什么味道了
The explanation is very detailed 🤩
Thanks alot, hope you can try
It is so yummy i love it
请问几cm的包装盒和模
我的磨具尺寸已经写在影片和description box了，请看噢
I made them last night. It's very delicious. However, I had a little problem with the sticky dough. I used cornstarch on every single sheet before stacking them together, they were still stuck together that I couldn't pull them apart. The most time consuming part for making this dessert is rolling out the mochi wrapper. And last night, it took me double time to do this part. Maybe I rolled out the wrapper twice & I kept using a lot of cornstarch from sticking purpose. I try the dessert today, the wrapper is a bit harder than yesterday. I think I'll roll out one wrapper, fill & finish it off before rolling out another wrapper. I think this must save me more time than rolling out all the wrappers first. If the wrappers aren't sticking together, it might work that way. If they stick, then I have to work double time which is unnecessary. I hope you'll give me some tips if there is a possibility of some common problems. Thank you!
Maybe you can try to stretch your dough longer until all butter is absorbed and baked the cornstarch.
try not stacking them together? had the same problem; if it’s sticky just don’t stack them together. won’t make much of a difference.
Another method is heating up one cup of glutinous rice flour (if using this serving portion in the video) on low heat for around 5-6 mins and keep stirring it. Once it is hot, transfer it into a bowl and substitute it with the corn starch. This stops the mochi wrapper from sticking with the others.
声音好好听🥰🥰🥰
Thank you so much 😊
请问吃不完的雪梅娘放冷冻或冷藏都可以吗? 隔天不会硬? 看了你的教学想尝试做 你讲解得很仔细👍
谢谢你，做了拍照来看。是的，如果隔天要吃收密封容器，放普通冰箱即可。如果很多天，就收冰库冷冻，要吃前解冻，可以保持原状好吃柔软
@@iwen777 玉米粉和玉米淀粉一样的对吗? Ok如果试做了再发给你照片👍
为什么我跟着你的recipe做 揉出来的的感觉太韧性了 😂
我也是
各种品牌的糯米粉吸水量不同，可以尝试-10%的水量，还有需要注意蒸煮的时间，刚刚熟就好
我也成功了！ 感谢你的食谱 细节都非常好👍
不客气，厉害噢，做了拍照来看
謝謝無私的分享
請問用來防沾粘的玉米澱粉，是生粉？可以直接拿來用在皮的外面嗎？謝謝妳，好喜歡妳的做品和詳細解說製作過程，感恩！
我也想問玉米澱粉是生粉嗎🙏🙏🙏
@@lisayip617 就是生粉
是的，因为份量不多，传统日本，外国都是用生玉米淀粉的噢。
好可爱的讲解
哈哈，是吗？谢谢你
謝謝分享！昨天做成功了，而且真的是隔天也不硬皮依然柔軟Q彈好吃。
开心你成功了，做了拍照来看
玉米淀粉是生的 做好全程都用熟粉吧… 可以炒一下
我改用了炒米粉，效果一样吃起来不粘口。
用熟糯米粉好一点
雪媚娘 真的QQ~軟軟~就是讓人想把臉貼在上面
哈哈，形容得真到位，我当时真的很想了，好滑呢
我想用臉砸 😂✨
¹
@@vivianliao1595 哈哈哈
感謝老師
My fave Asian desert ♥️♥️♥️♥️♥️
太麻煩了
Thank you
好靚啊！一定好好味😋我也試做丶謝謝分享❤️
真的很好吃
她说话真好听
😍🥰多謝分享美食！