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
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! 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. ❤☺
So if we save it in fridge it’ll last about more than a week ? Cause whenever i make mochi, the texture of the mochi after three days is already hard and not chewy anymore. I don’t get it why my mochi texture is hard.
Hi iWen, would like to know , can we eat raw corn starch ? I saw you dust the corn starch , just wondering whether I need to bake the corn starch in the oven ? Kindly advice . And also, by adding baked flour ( consider already cooked ) in to the wiping cream is to stabilise the cream right ?
Good morning. I tried the above recipe today. May I know why my cream cuddles- that is thr cream separate into water n solid after I whipped it for 10 min? Thanks
Hi Teacher.. I had tried this snowball since yesterday... But i dunno why my dough is too hard n feel like very not enough milk... Feel like 175g of milk was too less
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!
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.
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 ❤️❤️❤️
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.
I enjoyed learning from your video! Excellent explanation and easy to understand! Thank you so much! Looking forward to practicing this recipe with friends. 💗
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. 🙏🏻
@@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
Hey you...yess YOU!! Random person I never met who READING this..I hope that you will find happiness in life and countless blessings..and hope Today will be a GREAT Day 🥰🥰🥰🥰
Hi, can i know whether i can make the skin 1 day earlier and the next day only fill in the cream? If can, how shd i store it to prevent harden? Thks. 🙏
U can try by coating them with enough cornstarch to prevent sticking n stacking each layers together, then cover them well with cling wrap. Best to store in freezer n thaw them before using. This help to keep them soft.
![[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。
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
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
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
1:22 ingredients for mochi peel
8:40 making cream for fillings
Thanks, pls try and send me photo after making
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
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
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. ❤☺
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,
this is literally the best mochi recipe tutorial on youtube. I’ve watched so many and they all don’t look good
Oh wow so kind of you, hope you can make it
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👍
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
@@可可-e4i 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
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
亲爱的，请问whipping cream可以不用放flour吗？
真的是宝藏youtube channel! 好赞!
谢谢你噢，希望你尝试做
All the recepice it's good and healthy, untel biscuit oreo!!! This biscuit it's industriel prodecte!! Way you use that biscuit?
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
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
你好，请问那个大大们可以教教我
为什么我的面团那么粘手？😢
之后包内陷面团还破？
Awesome!! This the best channel of Daifuku!! Love it!!
Oh wow thanks alot, hope you can try
原来我终于学到了。我一直以来是用，粘米粉拿来炒。当做干粉。我自己做的就非常的硬。尤其是放在冰箱第二天。我就很好奇为什么我有一个朋友做到，放冰箱三四天都不会硬。我觉得应该是干粉的问题。
谢谢你😊
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
非常感谢你的分享，我按照视频做了三次，都发现同一个问题，就是我在揉面团的时候里面总是有大大小小的气泡，我揉了10分钟后仍然如此，请问你是否有相关经验喝解决办法？谢谢，等你的回复🙏🏻🙏🏻🙏🏻
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
So if we save it in fridge it’ll last about more than a week ? Cause whenever i make mochi, the texture of the mochi after three days is already hard and not chewy anymore. I don’t get it why my mochi texture is hard.
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
Hi iWen, would like to know , can we eat raw corn starch ? I saw you dust the corn starch , just wondering whether I need to bake the corn starch in the oven ? Kindly advice .
And also, by adding baked flour ( consider already cooked ) in to the wiping cream is to stabilise the cream right ?
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？
Para conservar y consumir después, se pueden congelar?
我今天做这个! 成功，很好。谢谢!
恭喜你噢，做了拍照来看
Good morning. I tried the above recipe today. May I know why my cream cuddles- that is thr cream separate into water n solid after I whipped it for 10 min? Thanks
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！
I just made these yesterday. They are so delicious. Thank you so much for sharing this recipe.🙏🙏🙏😍
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。
Flour for whipping cream must bake first??
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
Thanks for sharing the recipe. May I know how may days can we keep in chiller.
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？
Hi Teacher.. I had tried this snowball since yesterday... But i dunno why my dough is too hard n feel like very not enough milk... Feel like 175g of milk was too less
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.
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 *
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
亲爱的，请问这雪媚娘做好了可以收在冷冻冰箱多久？
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
你好，想问可以等面团放凉后再加牛油混合吗，因为打算跟小朋友一起做
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
請問鮮奶油加麵粉，有什麼作用？🙏🏻🙏🏻
哇！好可爱的甜点.👍👍👍
谢谢你，尝试做o
can I use mango juice instead of milk? same amount?
你好! 请问这皮能不能做成冰皮月饼?
不能噢。无法压花
那个月饼托盘你用多少克的，目前我家有50克月饼托盘，好像很小。
可以做芒果盒子蛋糕吗？😍
谢谢建议
Hi Wendy 老师，谢谢你的分享。我照着你的食谱做了两次都非常成功，第三次我用炒熟的糯米粉当手粉，皮就变硬了.. 是必须用生玉米淀粉当手粉吗？
*我之前第一二次做是用生玉米淀粉，但我不敢放多，结果擀的时候蛮难擀开擀圆。所以为了可以多放粉（第三次真的容易擀多了），然后放心吃（怕吃生粉会有问题），我就用了熟糯米粉 😔
@Adrea Tan 你有没有再试炒玉米淀粉
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
請问奶油糖霜的普通面粉可以用来炒嗎？没有考相，請回答，謝謝🙏。
我感覺做榴蓮班戟更好吃😍😍
Haha,赶快做了拍照
Buena explicación, saludos desde Costa Rica.
Thanks alot, hope you can try it too
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👍
May I know any specific brand glutinous rice flour to use ?
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
搓圆形大的时候很会回弹.我搓到很薄比较好包我放一张纸子比较好做工不知道放明天吃皮会硬吗今天做吃是很好吃谢谢
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
Thank you so much for your sharing. Love it! May I know the size of your silicon mould?
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。
Hi whipping cream can add milk powder to stabilize the cream?
Wonderful presentation great baking SKILLS wow🌹🌹👌
Thanks alot hope you can try, this is no bake
老師，請問捍面皮時用的玉米澱粉要烤過嗎
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: ua-cam.com/video/6jmBqE2fy_8/v-deo.html
Very...very...love...thanks for your receip ❤️❤️
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
can we purchase your signed book if we reside outside USA?
太棒了解释清楚
谢谢你噢，希望你尝试
亲爱的.请问为什么需要放35gbutter？
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
可以结诏那一种wiping cream 不知道那里出错😢。我己经听你的，在冷气房打奶油没到三分钟就开始就开始变水，我用快速打。請你指点迷津。
講的好清楚，謝謝你
不客气，尝试做噢
Hey you...yess YOU!! Random person I never met who READING this..I hope that you will find happiness in life and countless blessings..and hope Today will be a GREAT Day 🥰🥰🥰🥰
Amazing, great work, very relaxing, thank you for your work
Thanks so much, hope you can try
請問玉米澱粉需要炒過嗎?謝謝!
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
hi, why do we have to put the dough in the fridge for 30 minutes?
To let the dough rest, so that you can roll and stretch them easily without bounce back
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
Hi, can I replace butter with canola oil?
@cynthialim4948 yes you can.. but butter more fragrant
这真的很好吃。
哈哈，你吃过是吗？
Hi could I just use 170g glutinous flour and instead of glutinous and corn flour? Thanks!
流口水 敲口愛的^\\\^
哈哈，赶快做来吃噢
谢谢你的视频，我第一次做为什么揉面团的时候越揉越粘是什么原因呢？
谢谢你的分享
不客气，做了拍照来看噢
Hi, the mochi skin dough can leave in the fridge overnight?
感謝您的分享 ^_^
不客气，尝试做噢
Hi, can i know whether i can make the skin 1 day earlier and the next day only fill in the cream? If can, how shd i store it to prevent harden? Thks. 🙏
U can try by coating them with enough cornstarch to prevent sticking n stacking each layers together, then cover them well with cling wrap. Best to store in freezer n thaw them before using. This help to keep them soft.
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
老师请问如果我用的whipping cream 是spray的（瓶子），需不需要加粉打发,谢谢你的回答
太麻煩了
Helo
The mochi after done must put in fridge or freezer
请问如果没有冷气房，是不是很难把whipping cream 打发戌功。
亲爱的，谢谢你的食谱，还🈶你的解说步骤很详细，我做的非常成功，感恩🙏
🈶个问题想请教下，可以把和面粉的牛奶换成水吗？
不客气噢，尝试做。
不建议噢，因为牛奶也帮助面团软噢
@@iwen777 好的，谢谢你😘
@@emichu32 不客气
你好，请问雪媚娘可以动物性奶油换去植物性奶油吗？还有一个食谱蒸20分钟，然后食谱×2的话，需要蒸40分钟，还是一样20分钟？因为我要做多，看到我的留言记得回复我哦
спасибо за рецепт❤. А что такое касторовый сахар? Я не поняла🤗
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