Chinese Food
Perfect milk yellow bag
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Cooking ingredients
Cooking Steps
Step1:Butter with cream filling softened at room temperatur
Step2:Whisk the egg beater at low speed until smooth
Step3:Add sugar and beat until white
Step4:Add the broken eggs in two to three times. Beat evenly
Step5:All powders are mixed and sieved. Put into the basin
Step6:Mix into a uniform batter
Step7:Steam in the steamer for about 30 minutes, take it out every 10 minutes, stir it with the eggbeater, and then steam in the steamer
Step8:After steaming, stir it up while it's hot. Then turn it over with a rubber scraper until it's smooth and flat. Wrap it with a plastic wrap and refrigerate it for more than 1 hour.
Step9:Milk yellow package put flour, water and yeast in the bread machine. Select and flour procedure. Beat for 3540 minutes
Step10:Take out the beaten dough, apply a small amount of oil on the chopping board, and knead it into a smooth dough
Step11:Put it in a pot. Put it on a plastic wrap. Put it in a 28 degree oven or room temperature. Ferment it to twice the size
Step12:Take out the exhaust gas, knead the dough again, rub the dough into long strips to separate the small dosage, and roll it into a round dough
Step13:Take out the cream stuffing in the refrigerator. Take a small lump of cream stuffing and rub it into a round ball. Put it in the middle of the dough
Step14:In the shape of a round bun, with the mouth closed down
Step15:Steam the steamer with water and put the steamed buns in it
Step16:Cover the pot. Steam over high heat for about 15 minutes.
Cooking tips:Making Tips-1. The cheese powder in the raw material can increase the brightness of yellow color and the fragrance of the milk filling. The clarified powder (wheat starch) can increase the adhesion of the filling, so it is necessary. If not, it is not recommended to use other materials instead; 2. If the milk yellow filling wants to have a soft and sandy taste, it must be taken out every 10 minutes during steaming. After being stirred by the eggbeater, it can be steamed in the pot Otherwise, the stuffing will form into a lump; 3. To make a smooth, white and soft dough, we should also pay attention to the following points: first, we should choose high-quality flour. Snow Powder and other white flour will look better than the finished products; second, the dough should be fully stirred to make gluten. It is convenient to have a machine to knead the dough. If there is no one to knead it by hand, we should also pay attention to the kneading time. Generally, knead it by hand at least one time The dough can be extended to a suitable degree of gluten after more than hours; pay attention not to overdo the dough during the third hair. The temperature is too high or too low
