condiments

400g of low-gluten flour, 250g of milk (not necessarily put in), 4g of yeast, salted egg yolk 12 ~ 13, 70g of butter, 80g of baking powder, 4g of (not necessarily) red yeast powder, right amount of black sesame seeds and right amount of corn oil 15g.

Steps of pig flowing sandbags

1.？ Brush the baking pan with oil, add egg yolk 150℃ 15 minutes, and bake until cooked.

Ps: Since the tin foil is used up, brush and bake it directly.

Control the time and temperature by yourself, and don't bake it for too long (just cook it and steam it ~)

2.？ Crush salted egg yolk, add white sugar, liquid butter and a little milk, stir well, and freeze in the refrigerator (knead dough, take out stuffing until it is slightly hard).

Ps: You can try the stuffing first, but the sweetness with sugar is not enough.

3.？ Mix low-gluten flour, yeast, sugar and baking powder, pour in 200g milk and 15g corn oil, stir and knead into dough (slowly add the remaining milk to prevent the dough from getting too wet).

4.？ Pour the milk into the flour and stir it slowly with chopsticks.

This can prevent the basin from being too sticky and difficult to clean.

5.？ Knead until smooth, the effect is as shown in the figure, with a little fascia. Because low-gluten flour is not easy to produce gluten, it may take a long time to knead, and the degree can be grasped by yourself. It is enough to feel smooth and elastic. The smoother and more elastic the dough is, the less likely it is to collapse, wrinkle and expose the stuffing. )

Off-topic: I think low-gluten flour is more difficult to knead than medium-gluten high-gluten flour. )

6.？ After kneading, the dough can be divided into 17 small doughs (one is about 40g). Take out a small dough, add red rice flour, and slowly add it until the dough turns red to make nose and ears.

7.？ 16 dough weighs about 40g each, and egg yolk stuffing is kneaded into balls, each weighing about 15g. Close the stuffing ~ cut the oil paper, and put the buns in order.

8.？ A, roll the red dough flat, cut it into thin strips about one centimeter wide, cut it into triangles (dip it in water with a cotton swab) and stick it on the buns ~

B, knead the red dough into a long strip, cut it into small pieces and flatten it, stick it on the steamed stuffed bun, and poke both nostrils with a toothpick (the toothpick is a bit broken, so don't poke it with a pointed tip ~).

C, post two sesame seeds ~

The cute pig bag is more than half successful ~

9.？ Static fermentation 1.5 ~ 2 times larger (fermentation time is about one hour, this figure is not completely fermented ~)

Put cold water into the pot, cover it,

Turn the fire on, and then turn it down.

Turn off the fire after steaming 15 minutes, stew for 5 minutes, and then take out the pot ~

10.？ Finished product drawing ~

1 1.？ Steamed meat buns ~

Is chubby pig cute? ?

I was worried that the steamed stuffed bun would collapse and wrinkle, so I studied several recipes and made them very successful ~

skill

1, because the stuffing is only white sugar, butter and salted egg yolk, it will dry, but it tastes the same as the authentic quicksand bag ~ You can add a little milk if you want to have quicksand effect ~ (you can refer to other formulas and add milk powder and custard powder if possible).

2. The dough must be well kneaded, smooth and elastic. This is the key to the face value of the finished product, without wrinkling, peeling and oil exposure ~

3, let stand and ferment, the taste is softer ~

4. Time for steaming steamed bread ~ Turn the water to low heat after boiling 15 minutes ~ stew for 5 minutes, perfect ~

5, quicksand stuffing is high in calories, and parents can change it to other fillings such as bean paste and chestnut paste.