Milk yellow with low fat and milk yellow recipe-Chinese Food-best chinese food recipes-cooking food

Milk yellow with low fat and milk yellow

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There are two reasons why this milk yellow bag is called low fat milk yellow bag. 1 - the ratio of milk and butter in regular milk yolk package is 1-1. I changed the ratio of milk and butter to 4-1 (120g milk and 40g butter) but it still has strong milk flavor. 2 - many milk yolk packages only use egg yolk instead of protein. One is because of the high fat content of egg yolk. The finished product will be more fragrant. The other is because the yolk color is orange yellow. The color of the finished product is good-looking. Although the yolk contains various trace elements, but Protein has a lot of protein (the yolk package with protein is not only lower in calories than the yolk. This cream bag reduces the butter content. It doesn't give up the protein. It's lower in fat compared with the traditional cream bag

Cooking ingredients

medium gluten flour:300g

grains and flour:200g

Cooking Steps

Step1:In a large basin, pour 300 grams of flour. 200 grams of grain flour. 5 grams of sal

Step2:Put yeast and warm water in a small bowl. There are still 10 grams of sugar. Let it stand for 510 minutes to provide energy for yeast activity. The water should not be too hot. It will burn the yeast to death

Step3:Pour the yeast water into the flour. Stir to form a floc

Step4:Then you can pick up the dough and wipe the basin during the process of kneading with your hands. In this way, you can wipe off the pimples on the basin

Step5:Knead till the dough is smooth, hand is smooth and basin is smooth. It took me about 15 minutes. If there is a toaster, it can be used by the toaster

Step6:Cover with a damp cloth and ferment in a warm place for 2 hour

Step7:It's fermenting. It's getting bigger. There's a lot of wood

Step8:It's divided into 25g dough. My flour weighs 800g (500g flour and 300g water). I made 32 of them

Step9:Melt 40 grams of butte

Step10:Add 120g mil

Step11:Add suga

Step12:Add 3 eggs in batches. Mix wel

Step13:Add low powder and custard powde

Step14:After mixing, put it on the steaming stand, steam it in hot water, and stir it every 2 minutes (this is very important, or it will become a ball). My steam lasted about 8 minutes

Step15:In 20 grams, I've got 18 cream fillings

Step16:Roll the dough into the middle. The thin edge of the bun. Put a piece of stuffing on i

Step17:Wrap it up and gently rub it down and put it in the warm place for half an hou

Step18:Steam in a pot with cold water. If you use hot water, steam for 15 minutes, then turn off the heat and simmer for 5 minutes, and then turn it on (if you turn it on directly, the temperature difference is too big, the skin of the bun will contract immediately