Cantonese style tea: sweet and fragrant milk yellow bread (with milk yellow stuffing)(guang shi cha dian xiang tian si yi de nai huang bao fu nai huang xian zhi zuo )

Cantonese style tea: sweet and fragrant milk yellow bread (with milk yellow stuffing)

Introduction:

"Ruhuangbao is a famous morning tea snack in Guangzhou. It tastes rich in milk, soft and sweet. I always like to buy food in the supermarket. This time I went to the supermarket and found that the milk yellow package had been changed. The finished products on the package were quite attractive. I wanted to buy some more. Later, I thought about whether I could make such delicious food by myself? Restrain shopping desire, go home to start Baidu, although Baidu's methods are not many, very auspicious, but the basic raw materials and steps are still there, try hard, very successful. My mother has said since I was a child that what knowledge is my own. Now I think it's true that I can cook what kind of food. I can eat it whenever I want. In my eyes, when food is in power, isn't it a beautiful thing! Although there are many steps to make cream yellow bag, it's not difficult. As long as you master a few key points, everything is OK. There are notes in the tips. You can try what you like. When you have leisure time, you can make such a snack without frying. Besides enjoying the wonderful process, you can also bring your family an unexpected choice of morning tea or afternoon tea. "

Production steps:

Step 1: the production process of cream filling: < br > weigh all the raw materials.

Step 2: beat the butter and sugar twice until the hair is loose.

Step 3: break up the eggs, add in three times, and stir evenly after each addition.

Step 4: pour in water and mix with egg yolk paste.

Step 5: mix the clarified powder, milk powder, custard powder and milk powder evenly, then sift them into the egg yolk paste and stir evenly.

Step 6: add the egg yolk to the steamer and stir.

Step 7: steam until the egg yolk batter changes from thin and thick state to a small pimple like viscous state, then turn off the fire.

Step 8: the steamed egg yolk paste is pressed and sifted with a spoon.

Step 9: grind mud from the bottom of the screen.

Step 10: scrape off the sifted cream paste with scraper.

Step 11: pass all the sieves into the container.

Step 12: the process of making dough and wrapping bun: < br > put dry yeast into warm water to melt, and then bubble.

Step 13: mix flour with baking powder and a little sugar.

Step 14: pour in yeast water, stir with chopsticks and knead into smooth dough.

Step 15: to warm (now room temperature can) fermentation about an hour, about twice the size, lift the honeycomb tissue can be.

Step 16: take out the fermented dough and knead it until the internal gas is discharged. Then knead it into long strips and cut it into equal size (I cut 8 pieces and steamed them).

Step 17: press the dosage in turn.

Step 18: roll it into a round cake without rolling it too thin.

Step 19: divide the cream filling into the same number of portions as the preparation.

Step 20: wrap the filling in the skin.

Step 21: package from one end to the other, like stuffed buns, and make flowers.

Step 22: after wrapping the steamed bun, the side with the flower fold faces to the shore board.

Step 23: use both hands to rub a few circles clockwise to get a near circle (because the other hand takes a picture, only one hand, ah).

Step 24: steaming method: pour cold water into the steamer, put on the drawer, put wet drawer cloth on the drawer, put the steamed buns on the wet drawer cloth in turn for about 8 minutes, open fire, steam for 20-25 minutes, turn to medium fire after boiling water, pay special attention to that, turn off the fire and wait for 3 minutes to open the lid, so as to avoid sudden opening and shrinking of steamed buns.
Decoration: draw some chocolates on it at will. I feel that the snacks are vivid and full of life!

Materials required:

Medium gluten powder: 250g

Yeast powder: 1 tsp

Baking powder: 1 / 2 tsp

Warm water: moderate

Butter: 35g

Eggs: 2

Chengfen: 35g

Custard powder: 20g

Milk powder: 1 tsp

Milk powder: 20g

Sugar: right amount

Note: cream filling production process tips: 1, the production of eggs to add several times, so as not to add a knot in one lump. 2. Egg yolk batter to small fire, keep stirring, so as not to paste pot. 3. The sifted egg yolk batter tastes more delicate. 4. Both Jishi powder and milk powder can enhance the aroma, and milk powder can also be omitted. Tips for the process of making dough and making steamed buns: 1. The fermented dough must be kneaded for a while to exhaust gas, otherwise the surface of the steamed buns will not be smooth. 2. Don't like too sweet can control the amount of sugar.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Guang Shi Cha Dian Xiang Tian Si Yi De Nai Huang Bao Fu Nai Huang Xian Zhi Zuo