Chinese Food
Three color milk yellow bag
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I was going to make steamed bread. I was going to have fillings when I was naming Sisi Baba. But it was hard for me. Suddenly I thought of Sisi's favorite milk yellow bag. I wanted to try it. It's rich in milk flavor. It's delicate, smooth and tender. One bite is full of fragrance. The first time it's very successful. Once it's out of the pot, Sisi has eaten three rich colors. It's also lovely in shape (boasting I ha ha ha) with thick cream filling. It's soft, fragrant and sweet at the entrance
Cooking ingredients
Cooking Steps
Step1:First prepare the cream filling. Soften the butter. Add sugar and stir wel
Step2:Add milk and egg starch in turn and sti
Step3:Steam on the po
Step4:Take it out every 3 minutes and stir it vigorousl
Step5:Until there is no wate
Step6:Then prepare the dough. Wash the spinach and carrot
Step7:Blanching spinach to remove oxalic aci
Step8:Beat into juice separatel
Step9:150 grams of flour with a little suga
Step10:Put 1.5g yeas
Step11:Slowly add carrot juice and stir into floccule
Step12:The other 150 grams of flour and spinach juice are also used. Knead into smooth doug
Step13:Cover with plastic wrap and let it ferment twice as much at the temperatur
Step14:The finger pokes the hole and does not retract. The inner tissue is honeycomb
Step15:Empty the gas. Cut into small dosage form
Step16:Rub the circle, flatten and put in the cream filling. The mouth is facing dow
Step17:After 15 minutes of secondary fermentation, steam for 25 minute
Step18:And a little rabbi
Step19:Deliciou
Step20:Hydrangea ba
Cooking tips:It's easy for the skin of steamed bread to dry when it's cool. Remember to put the fresh-keeping bag for about 5 minutes when it's still warm. The skin will be soft. There are skills in making delicious dishes.
