Perfect milk yellow package(wan mei nai huang bao quan gong lue )

Perfect milk yellow package

Introduction:

"Ruhuang Bao, also known as Ruhuang Bao, is a very traditional Cantonese dessert. Cantonese like to order a cage when they drink morning tea, and add the prepared fragrant slices to taste its rich milk flavor and the delicate and smooth taste of Ruhuang stuffing. A perfect cream bun, in addition to the flavor of the filling to be sufficient, to have a strong milk and egg yolk flavor, the requirements of the dough is also very high, the surface should be white as snow, the surface should be light as fat, the entrance should be soft as cloud, these also have higher requirements for the production process. 1. The custard flour in the raw materials can increase the brightness of yellow and the flavor of the filling, and the clarified flour (wheat starch) can increase the adhesiveness of the filling, so it is essential. If there is no other material, it is not recommended to replace it; 2. If you want the filling to have a soft and sandy taste, you must take it out every 10 minutes when steaming, stir it with an egg beater and then steam it, Otherwise, the filling will form a lump. "

Production steps:

Step 1: soften the butter at room temperature.

Step 2: beat the egg beater at low speed until smooth.

Step 3: add sugar and beat until white.

Step 4: add the egg in two to three times and beat well.

Step 5: sift all the powders and add them to the bowl.

Step 6: mix well.

Step 7: steam in the steamer for about 30 minutes, take it out every 10 minutes, stir it with the egg beater, and then steam in the steamer.

Step 8: after steaming, stir it while it's hot, then turn it over with a rubber scraper until it's smooth, wrap it with fresh-keeping film, and put it in the refrigerator for more than 1 hour.

Step 9: put the flour, water and yeast in the toaster, select the mixing procedure, and stir for 35-40 minutes.

Step 10: take out the beaten dough, apply a small amount of oil on the chopping board, and knead it into a smooth dough.

Step 11: put it in a pot, wrap it with plastic wrap, put it in a 28 degree oven or room temperature, and ferment to twice the size.

Step 12: take out the exhaust, knead round again, knead the dough into long strips, divide into small dosage forms, and roll them into round dough.

Step 13: take out the cream filling in the refrigerator, take a small lump of cream filling and rub it into a round ball, and place it in the middle of the dough.

Step 14: wrap it into a round bun shape with the necking down.

Step 15: steam the steamer with water and put the steamed buns into the steamer.

Step 16: cover the pot and steam over high heat for about 15 minutes.

Materials required:

Egg: 80g

Butter: 40g

Custard powder: 10g

Milk powder: 25g

Chengfen: 10g

Medium gluten flour: 250g

Cream filling: 250g

Water: 120g

Dry yeast: 3 G

Sugar: 75g

Note: if you want to make smooth, white and soft dough, there are several points to pay attention to: first, choose high-quality flour, white flour like "snowflake powder" will look better than the finished products; second, the dough should be fully stirred, it is more convenient to knead the dough by machine, but if you don't knead it by hand, you should also pay attention to the kneading time, generally knead it by hand for at least one hour When the temperature is too high or too low, the dough is not good. Generally, 28 ℃ and 40 minutes is the normal time. When the room temperature is too high in summer, it may only take 25 minutes. When the room temperature is too high in winter, it should be put into the oven. When the room temperature is too high, the relative time should be extended. In short, the time is not fixed, as long as you pay attention to it at any time If the dough is twice as big, it will collapse and will not steam again. The taste of the dough will be stiff and not soft. Fourth, if you want to have a smooth surface, you can sift the flour in advance and knead it by hand for about ten minutes. If you knead the dough by hand, you can join the action of beating, so that you can contact the chopping board by force, Make the dough surface smooth; fifthly, pay attention to the technique when shaping, the stuffing should be closed at the mouth of tiger, and the mouth should be closed down, so as to keep the front of the bun smooth.

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: sweet

Chinese PinYin : Wan Mei Nai Huang Bao Quan Gong Lue