Creamy yellow filling(xiang hua xi ni nai huang xian )

Creamy yellow filling

Introduction:

"The small and lovely cream dumpling has always been my favorite, one for two or three mouthfuls, full of milk flavor, soft skin and sweet stuffing. It's really a good partner, and the most important part of cream dumpling is the smooth and delicate cream stuffing. This cream stuffing is the best formula I've ever made. The stuffing is delicate without screening. Of course, if you want milk flavor If it's thicker, just change the milk into the same amount of cream. "

Production steps:

Step 1: get all the materials ready,

Step 2: soften the butter to room temperature, and then beat the butter with an egg beater until it looks smooth. Add the whole egg liquid into the whipped butter three times, and then add the next time,

Step 3: add low powder, clarified powder, white granulated sugar, milk powder and salt into the mixed egg liquid, and stir well,

Step 4: add milk and stir well.

Step 5: heat with water, stir while heating,

Step 6: turn off the fire and take it out when you feel rusty. (this one can be taken out according to your personal preference. If you like, you can heat it less for a while.)

Step 7: the milk flavored yellow stuffing is ready. You can eat it directly, wrap it with milk yellow stuffing, or add it directly into steamed bread,

Materials required:

Eggs: 2

Milk powder: 25g

Chengfen: 30g

Butter: 25g

Milk: 50g

White granulated sugar: 40g

Low gluten flour: 25g

Salt: 1g

Note: do the rest, seal it and put it in the refrigerator. It will keep for a long time,

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Xiang Hua Xi Ni Nai Huang Xian