Raw materials:

Dough: flour 200g, coconut milk 65ML, water 65ML, 10g soft sugar, 2g yeast powder.

Cream stuffing: 2 eggs (about 100g), 200g fine sugar, 50g butter, 50g flour, and milk 100ML.

Operation:

1. Preparation of milk yellow stuffing:

1. Soften the butter at room temperature and prepare eggs, fine sugar, milk and flour. 2. Put the eggs and sugar into the basin and stir well until the sugar melts.

3. Add the milk and continue to stir evenly.

4. Sieve the beaten milk and egg liquid.

5. Add flour and stir well (it is best to stir until there is no pimple).

6. Add melted butter and stir (the butter in this step does not need to be whipped until there are no particles).

Two. Practice of steaming milk yellow stuffing:

1. Put the stirred egg liquid into the steamer.

2. Take it out and stir it once after five minutes.

3. Stir for 3 times and steam for 15 minutes.

4. After steaming, take it out and put it on the panel to cool.

5. After cooling, rub it flat repeatedly by hand.

6, trimming and shaping for use.

Third, the dough making method:

1, prepare all the ingredients of the dough.

2. Prepare coconut milk or coconut milk.

3. Mix 65ML warm water and 65ML coconut milk into dough water, add yeast and mix well.

4. Stir the flour into snowflakes with chopsticks.

5. Knead into smooth dough by hand.

6. Put in the oven, transfer to the fermentation stall, and ferment to twice the size of the original dough.

Four, steamed milk yellow bag practice:

1. Divide the dough and cream filling into uniform ingredients.

2. Press the dough into dough by hand.

3. Wrap the stuffing and put it in the tiger's mouth.

4. slowly close the tiger's mouth.

5, pinch the mouth.

6. Close down, knead into steamed bread, cover with wet cloth, and ferment for 15 minutes.

7, cold water on the pot.

8. Steam passes through SAIC 12 minutes.