糯嘰嘰私房爆款燕麥雪餅，我學會了！

糯嘰嘰私房爆款燕麥雪餅我學會了！|||幾年前吧，東莞一家只賣雪餅的店爆火，我在一次朋友贈予中嘗試到，果然跟傳說中一樣好！吃！炸！了！這個配方我認為有97%相似，吃過原版的姐妹一定要試試！

配方可做10個燕麥雪餅，一個人吃也不會有壓力哦～

🔍材料：

◍燕麥內餡

低糖金味麥片30g|燕麥醬35g|淡奶油20g

◍糯米皮

·A糯米粉75g|木薯粉8g|豌豆澱粉35g

·B牛奶135g|水飴16g|糖粉40g|黃油30g

◍防沾糯米粉

熟糯米粉50g

⏳步驟：

1⃣️將燕麥內餡材料混合均勻，倒入裱花袋中放入冰箱冷藏備用。

2⃣️將糯米皮材料A粉類混合。

3⃣️糯米皮材料B放入奶鍋中加熱至40度離火，把混合好的粉類加入攪拌均勻，過篩兩遍，倒入一個耐熱容器中（蕞好是扁一些的盤子之類）。

4⃣️封上保鮮膜，表面戳幾個洞中火蒸熟，這一步需要仔細檢查沒有白芯才行，否則吃起來有生面感。

5⃣️沒有廚師機的姐妹，待糯米糰不那麼燙的時候多次揉捏摔打至能撐出薄膜（類似做麵包的手套膜），有廚師機的姐妹可以趁熱將糯米糰交給廚師機用k漿攪打，很快就能出膜，需要注意觀察狀態不要揉過了，揉過了的話也會沒有彈性哦。

6⃣️桌面撒適量熟糯米粉防粘，將糯米糰分成10份，用擀麵杖稍稍擀開，擠入8-9g燕麥醬後收口，收口處要粘合好，依次做好所有燕麥雪餅，表面如果熟粉過多，可以用刷子掃掉，裝進密封好的袋子中室溫可保存兩天，當天食用口感蕞好。

❗️揉糯米糰和包餡的時候一定要戴手套，不然會粘到懷疑人生！可能一開始會覺得不好包，多包幾個就找到感覺了。實在覺得不好包可以用兩張糯米皮把餡夾起來，再把邊框捏緊，只是這樣就沒有用一個糰子包出來的好看。

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I learned how to make the popular oatmeal snow cake made by Nuojiji! |||A few years ago, a store in Dongguan that only sold snow cakes became popular. I tried it with a gift from a friend, and it was as good as the legend said! Eat! Fry! It's done! I think this recipe is 97% similar. Sisters who have eaten the original version must try it!

The recipe can make 10 oatmeal snow cakes, and there will be no pressure to eat alone~

🔍Ingredients:

◍Oatmeal filling

30g low-sugar golden oatmeal|35g oatmeal sauce|20g light cream

◍Glutinous rice skin

·A glutinous rice flour 75g|8g tapioca flour|35g pea starch

·B milk 135g|16g syrup|40g powdered sugar|30g butter

◍Anti-sticking glutinous rice flour

50g cooked glutinous rice flour

⏳Steps:

1⃣️Mix the oatmeal filling materials evenly, pour into a piping bag and put in the refrigerator for later use.

2⃣️Mix the glutinous rice skin material A and flour.

3⃣️Put the glutinous rice skin material B in a milk pot and heat it to 40 degrees. Remove from the heat, add the mixed flour and stir evenly, sift twice, and pour into a heat-resistant container (preferably a flat plate or something like that).

4⃣️Cover with plastic wrap, poke a few holes on the surface and steam over medium heat. This step requires careful inspection to ensure that there is no white core, otherwise it will taste raw.