Eggs 100 (two)

80 grams of sugar

60 grams of milk

30 grams of butter

25g flour

Pulverized 25g

20g milk powder

Tangyuan skin material

400 grams of glutinous rice flour

240 grams of hot water

Tangyuan soup material

Proper amount of milk

Proper amount of sugar

How to make milk jiaozi with yellow filling?

Milk yellow stuffing method.

Stir the eggs and sugar evenly with a hand mixer.

After beating, add 60 grams of milk and 40 grams of cream and mix well.

Mix flour, dry powder and milk powder, sieve and stir evenly.

Add butter.

Boil water and stir the mixed paste constantly. Fire can start a small fire. The temperature of the eggbeater is a little high at this time, so be careful not to burn it. You can wrap the eggbeater with a wet cloth. The scraper should be constantly stirred to avoid lumps.

Stir until it is formed. Beat the egg bowl out of the pot.

Cover with plastic wrap and let cool.

Making glutinous rice dough: pour hot water into glutinous rice flour and stir it into dough.

Take 10g glutinous rice flour, knead it round and flatten it, and add 8g stuffing.

Wrap it in your hand and rub it.

Put all the wrapped jiaozi on the plastic wrap.

When the water boils, add the glutinous rice balls, and when it boils, add a small bowl of cold water. Add cold water twice on the way. Cook it twice. Seeing the glutinous rice balls float proves that the glutinous rice balls are cooked.

Heat milk with a little sugar.

Take out the cooked jiaozi and pour it into the milk. You can eat.

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