Hong Kong-style snow mountain bag is the new favorite in recent years, originally developed from Hong Kong-style pineapple bag. The predecessor of pineapple bag is the representative of crispy bread, Mexican bread. Guangdong pastry chef combined them, replaced butter with better white butter, and added more milk and powdered sugar to make them white and crisp, like a snowy hill, so it was called Xueshanbao for short.

It is not difficult to make snowflake buns at home. It's nothing more than baking bread blanks with pastry and milk paste. But the fake cook is the real pie maker. Chefs can use many methods and steps to make up for the shortage of dishes, and the final service will not be bad. However, a large deviation in the proportion of baking will be over, because it is a one-time molding, and it can't be done quickly. Let's talk about a better way to make snow-capped mountains.

Step 1: make bread blanks.

Ingredients: 500g of high gluten flour, 7.5g of yeast powder, 5g of salt, powdered sugar 100g, one egg, 220g of clear water and 55g of white butter.

The left and right raw materials are put into a dough mixer and stirred into smooth dough, and then covered with plastic sheets for fermentation 1-2 hours. This time depends on the temperature at that time, as long as it is fermented to 2-2.5 times the original volume.

After the dough is exhausted, it is kneaded evenly, and then it is drawn into a preparation to make 45-60 grams of bread blanks.

If you have stuffing, you can roll it into a cake and wrap it with stuffing.

Arrange the bread blanks neatly on the baking tray, leaving a hole about 5 cm in the middle. Put it in the oven and ferment again for half an hour.

Step 2: Make snow mountain skin.

300g of white butter, 250g of salad oil, 380g of low-gluten flour and 0/00g of powdered sugar/kloc. First, stir the first three samples into paste, and finally add sugar powder and stir until they melt.

Separate the three yolks of the egg. The first step is to put only egg white, 80 grams of milk and 50 grams of salad oil in the batter, and then stir well.

Refrigerating in refrigerator for 20-30 minutes to obtain snow mountain skin.

Step 3: stuffing.

The most common Hong Kong-style Snow Mountain steamed stuffed bun is filled with coffee, but I personally can't get used to it. I bought them all with bean paste and rose sugar.

The method of coffee stuffing is: instant coffee+cream+condensed milk of three flowers+white sugar+corn starch+eggs+appropriate amount of water, and stir into a thick paste. There is no such thing as a ratio. Put more coffee if you like, and less sugar if you don't want it. There is no fixed proportion.

Step 4: Bake Snow Mountain Steamed Buns.

Pour the snow mountain skin paste into a paper bag, squeeze it onto the bread blank, and then wipe it slightly, not evenly.

Fire 175 degrees, fire 190 degrees, bake 18-20 minutes.