Introduction: homemade milky bread at home, master the tips, taste fluffy and creamy, bite and also heart
When it comes to Guangdong, which can be said to be a friend who likes to eat desserts heaven and earth, Cantonese desserts are rich in style and texture, so that people always ate the addictive, double-skinned milk, turtle lingzhi, Matcha small square and so on, even the buns are sweet, milky buns is one of the very classic, to the rich milk flavor and egg yolk as the characteristics of this milky buns by the people around the world like, and now most of the breakfast stores around the world sell milky buns, in fact, I want to tell you is to do their own milky buns at home is also very simple to master the skills of which, milky buns will be easy to do successfully, of course, do milky buns, milky buns filling, the production of milky buns, the production of milky buns, milky buns filling, milky buns filling, milky buns filling, milky buns filling, milky buns filling yellow package, the production of cream filling is very critical to learn how to bite a bite also flow heart, delicious and good-looking but also fun, the following I will share the details of the practice of milk yellow package to you, I believe you can easily learn to will.
Milk yellow package practice:
Spare ingredients: 300 grams of wheat flour, 260 grams of milk, sugar, 3 grams of yeast, 2 egg yolks, 15 grams of corn starch, 15 grams of low gluten flour, 20 grams of powdered milk, 20 grams of butter;
Production process: the first step, the first 190 grams of milk, will be placed in the cooker, heated to a temperature of about 30 degrees. You can turn off the heat, put the yeast and 3 grams of sugar, mix well, let stand for 5 minutes, wheat flour into a large pot;
The second step, the milk in small portions poured into the flour and kneaded into a smooth dough, kneaded dough covered with a piece of plastic wrap, placed in a warm place to ferment to the original two times the size of the fermentation process to make the filling of the milk yolks, two eggs, two eggs, two eggs, two eggs, two eggs, two eggs, two eggs, two eggs, two eggs, two eggs, two eggs, two eggs, two eggs, two eggs, two eggs, two eggs, two eggs, two eggs, two eggs, two eggs.
Step five, the cream filling is also divided into a moderate size of the dosage, wrapped in the dough, kneaded can be, let it rest for 15 minutes, on the pot to steam almost 20 minutes of time, turn off the heat after Simmer for 5 minutes, then remove from the pot.
Summary: Milk yellow package is a very classic dessert in Guangdong, but also breakfast many people will choose, milk yellow package with simple ingredients rich in taste, it is very worthwhile to learn, most of the general desserts need an oven, and this milk yellow package does not need, on the pot of a steam on the food, the texture of the fluffy and milky, because of its milk yellow production is more special, so the steamed milk yellow package gently bite a mouthful of heart also flow The texture is so good that it can attract children at home to eat well, don't miss out on learning how to make milky buns.
Cooking tips:
1, the production of milk yellow filling is very critical, which added the butter is indispensable, butter note beforehand to melt water and then add it, adjusted to the milk yellow paste pan frying, it is best to use a non-stick pan, and constantly stirring, to prevent frying the paste;
2, the milk can be a little bit of heat, almost about 30 degrees Celsius of temperature can be, so the temperature more easy to yeast. This temperature is easier for the survival of the yeast, fermentation of the dough, placed in a warmer place, the speed of fermentation can be faster;
3, milky buns do embryo, need to wake up for a while, a minimum of 15 minutes, after two wake up, do the buns will be more fluffy in taste, and note that steamed buns do not rush to open the lid of the pot, simmering for a while, to prevent the surface of the buns to retract.
Mastering the tips, cream buns taste delicate and creamy also flow heart, if you think the practice of cream buns is not bad, welcome to collect and learn to do, or share to more people to learn!