Chinese Food
Milk dumpling
(102866 views)The second one at home eats too much. He hasn't grown up in a year. He's still losing weight. It's really hard to wait for him without changing his pattern. I bought bean paste filling on the Internet. I'd like to make a yellow milk bag for a surprise. There's no milk at home. Use milk powder instead. Use condensed milk instead of butter. It tastes good on the whole. There are two defects. They will come together later.
Cooking ingredients
Cooking Steps
Step1:Flour + yeast + water + milk powder 25g, knead and ferment to twice the siz
Step2:Make cream filling during dough fermentation. Beat the eggs and sugar well. Beat the flour until there is no granule. Stir the condensed milk evenly. Steam in water. Stir every five minutes. Steam for 15 minutes. Take it out to cool and knead it well. (it's recommended not to omit the step of kneading. I was lazy and didn't knead it, resulting in the poor appearance of the stuffing.
Step3:The fermented dough is divided into small parts. Roll out the skin, pack the stuffing. Don't open the fire before putting it on the pot. Wake up for 15 minutes. Then open the small fire. Turn off the fire after the water is turned on and the gas is round. (the electric rice cooker I use doesn't distinguish between the big fire and the small fire.) steam for 20 minutes and turn off the fire. Don't open the cover (remember not to open the cover immediately). Open the cover again after 10 minutes. Otherwise, I think I'm anxious to turn off the fire and open the cover immediately. As a result, the baozi skin retracts quickly.
Cooking tips:1. When steaming the cream filling, stir it three times. 2. After steaming and cooling, knead it well. 3. Cool down naturally after turning off the fire. Do not open the lid immediately. There are skills in making delicious dishes.
I need to study