Ingredients

Low-gluten flour 400g milk 250g (not all put in) yeast 4g salted egg yolk12 ~13 butter 70g white sugar 80g baking powder 4g (not necessary) red yeast powder appropriate amount of black sesame oil appropriate amount 15g.

Steps of pig-pig quicksand bag

1.? Brush the baking tray with oil, put the egg yolk 150 15 minutes and bake until cooked, and then drain the oil.

Ps: As all the tin foil is used up, it is directly brushed and baked.

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, mix well, and put in the refrigerator for freezing (knead the dough and take out the stuffing until it is slightly hard)

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

3.? Mix low-gluten flour, yeast, white sugar and baking powder, pour in 200g milk and 15g corn oil, stir and knead into dough (add the rest milk slowly 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, and there is a little fascia. Because low-gluten flour is not easy to produce gluten, the kneading time may be longer, and the degree can be grasped by yourself, and it is enough to feel smooth and elastic. (The smoother and more elastic the dough is, the less likely it is for steamed buns to collapse, wrinkle and reveal their stuffing.)

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

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

7.? 16 pieces of dough each weigh about 40g, and the egg yolk stuffing is kneaded into small balls, each weighing about 15g. "Close the bag stuffing ~ cut the oiled paper, and put the buns in good order."

8.? A, roll the red dough flat, cut into thin strips about one centimeter wide, cut into triangles (dip a cotton swab in water) and stick them 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 breaks a little, don't poke it with a pointed tip ~)

C, stick two sesame seeds ~

The cute pig bag will be more than half successful ~

9.? Static fermentation1.5 ~ 2 times larger (fermentation time is about one hour, this figure is not completely fermented ~)

Put cold water into the pot, cover it,

Bring the fire to a boil, and then turn it to a small fire.

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 pork bun ~

Is the chubby little pig cute? ?

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

Tips

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

2. The dough must be well kneaded, smooth and elastic. This is the key to the face value of the finished product, no wrinkles, no skin collapse and no oil exposure ~

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

4. Time for steaming steamed buns ~ After the water is boiled, turn to low heat 15 minutes ~ stew for 5 minutes, perfect ~

5, quicksand stuffing is high in calories, and parents can change it into other fillings such as red bean paste, chestnut Rong and so on.