Lazy version of milk emperor bag(lan ren ban nai huang bao )

Lazy version of milk emperor bag

Introduction:

"Naihuangbao is a kind of Cantonese pasta that men, women, old and young love to eat. This time, we omitted a lot of raw materials, and directly used four kinds of raw materials to make cream yellow stuffing, and only stirred twice when steaming, but it was the same delicious. It's suitable for parents who don't like too much trouble or incomplete materials to try. "

Production steps:

Step 1: make cream filling first. Milk 50g, butter, eggs, flour 25g.

Step 2: beat the egg with sugar until the sugar melts, and the egg becomes lighter and larger.

Step 3: add milk and stir well.

Step 4: add flour and mix well.

Step 5: then add the butter and continue to beat.

Step 6: filter once or twice to make the filling more delicate.

Step 7: after filtration, fully stir to prevent oil-water separation during steaming.

Step 8: put cold water into the pot and steam over medium heat for 5 minutes.

Step 9: turn off the fire and thoroughly stir once.

Step 10: steam over low heat for 8 minutes, stir well with chopsticks, and then make milky yellow stuffing.

Step 11: divide the prepared cream filling into the required quantity and put it in the refrigerator for storage.

Step 12: add the remaining milk, flour and yeast to a large bowl.

Step 13: knead into a slightly smooth dough.

Step 14: ferment to 2 or 1.5 times the size.

Step 15: divide the mixture into two equal parts and place the filling in the middle.

Step 16: pack in the cream filling and close the mouth.

Step 17: pack all the milk bags for half an hour.

Step 18: steam over high heat for 10 minutes. After steaming, simmer for 2 minutes without opening the lid immediately.

Materials required:

Medium gluten flour: 275g

Egg: 1

Milk: 175g

Butter: 25g

Sugar: 100g

Yeast: 2G

Note: 1. Sugar must be melted when stirring. 2. All kinds of raw materials should be added in the same way, so that the Yellow filling is delicate. 3. It's important to sift once or twice, because there will be a small amount of caking in butter and flour. 4. The milk yellow stuffing is firmer and easier to operate. 5. Finally, simmer for 2 minutes, so that the surface will not shrink.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Lan Ren Ban Nai Huang Bao