The following describes the practice of quicksand bag for reference. First, prepare the materials:
Flour: 250g, milk:160g, yeast: 3g, baking powder without aluminum: 2g, salted egg yolk: 4g, milk: 22g, condensed milk:15g, sugar: 55g and corn starch: 2g.
1, sprinkle a little white wine on the surface of salted egg yolk and steam it in cold water.
2. Crush it into pieces while it is hot.
3. Add 25 grams of sugar, butter, milk and condensed milk to a small bowl, heat the insulated water until the sugar and butter melt, and then mix well.
4. Add the egg Huang Rong and mix well.
5. Add corn starch and milk powder, mix thoroughly and stir into paste.
6. Cover with plastic wrap, freeze in the refrigerator for one hour to harden, and then take it out and divide it into 10 pellets.
7. Put flour, 30 grams of sugar, milk, yeast and aluminum-free baking powder into a bread machine and knead into a smooth dough.
8. After the dough is kneaded, put it in a warm and humid place and ferment it to twice the size.
9. Take out the dough and knead it evenly, knead it into long strips, and divide it into 10 doses.
10, flattening, rolling with a rolling pin into a disc with a thick center and a thin periphery.
1 1, take a steamed stuffed bun skin, put the stuffing on it, and wrap it into buns.
12, closing down, standing for secondary fermentation to 1 times the size.
13. Put the steamed buns into the pot with cold water, bring them to a boil with high fire, steam them over low heat for 10 minute, and turn off the fire for 2-3 minutes.