Strong milk flavor in quicksand(liu sha bao nong nong nai xiang )

Strong milk flavor in quicksand

Introduction:

"In the heart of Cantonese cuisine, you can often eat this quicksand bag. Soft skin, wrapped with yellow depression, steaming, accompanied by strong milk. Eat in the mouth, there is the feeling of egg yolk, mixed with hot butter, extremely sweet. Although the theme of this Telecom is "quicksand", the face is the soul! It's hard to make the soft and white skin. I've studied many ways and failed. This time, although the dough is soft, it turns yellow. I don't know why. In my tips, I have explained all kinds of problems I encountered. I welcome your comments ~ "

Production steps:

Step 1: steam the salted egg yolk and crush it

Step 2: sugar powder and milk powder, mix well and wait for use

Step 3: mix the butter and cornmeal

Step 4: melt butter in water, mix with egg yolk, corn flour, sugar powder and milk powder to make filling. Note that the filling must be done first, and then put into the refrigerator, frozen about 1 hour. To solidify (like the hardness of ice cream)

Step 5: mix the flour, yeast powder and baking powder, add 250 ml water and mix. Knead the dough until the surface is smooth and not sticky. Put the kneaded dough in a warm and humid place to wake up. I use a steamer, which has warm water.

Step 6: wake up about 1-2 hours, this is a good dough wake up, 1.5 times the previous size. It's soft to touch with your hands.

Step 7: exhaust the dough and divide it into 15 equal portions

Step 8: take out the wrapped invagination and start wrapping while the invagination is still frozen. The way of packing: I use a rolling pin to roll the evenly divided dough into a skin about the size of a palm, fill in the filling about the size of a quail egg, and then rub it into a round ball.

Step 9: This is a good quicksand bag; after packing, let it stand for 30 minutes. Before steaming, put oil paper on the bottom to facilitate steaming. Steaming time: high heat for 10 minutes. Note that during steaming, the quicksand bag will increase by about 30% compared with that before steaming. Don't overdo it.

Materials required:

High gluten flour: 200g

Low gluten flour: 100g

Yeast powder: 5g

Baking powder: 8g

Salted egg yolk: 5 pieces

Sugar: 80g

Butter: 80g

Corn flour: 30g

Milk powder: 50g

Cream: 10 ml

Note: 1, and face: This is the most difficult thing I have done. No one. He Mian is very tired. I spent about 30 minutes with him. 2. Hair noodle: I think there is no problem in the process of hair noodle, but the steamed noodle is yellow and not soft enough. I don't know why. I think others say that the size of hair can be doubled, but this time I will only be 1.5 times. 3. Exhaust: after the dough exhaust, it is difficult to stick together, resulting in some steamed buns in the steaming process mouth cracking yellow. These are all the problems I encountered when I met with you. In addition, I use high gluten flour: low gluten flour (2:1) ratio; wake up time is about 2 hours, the added water is 250 ml; if there are children's shoes know which place is wrong, remember to tell me~

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: milk flavor

Chinese PinYin : Liu Sha Bao Nong Nong Nai Xiang