Cream snow dew bag(nai you xue lu bao )

Cream snow dew bag

Introduction:

Production steps:

Step 1: knead the dough to extend, cover with plastic film and ferment to twice the size.

Step 2: after exhaust, divide into 6 equal parts, round and relax for 15 minutes.

Step 3: take a portion of dough and roll it into a rectangle, turn it over, roll it up and down to the middle, and pinch both sides tightly.

Step 4: close the mouth down and put it into the long paper mold.

Step 5: cover with plastic film and ferment to twice the size.

Step 6: Brush egg liquid on the surface, and squeeze S-shape puff batter on the surface of bread.

Step 7: preheat 180 degree oven and color for about 20 minutes.

Step 8: after the bread is cooled, cut the middle with a knife, squeeze the cream filling into the chrysanthemum mouth, and sprinkle with milk powder.

Materials required:

GAOJIN powder: 235g

Milk powder: 3 G

Yeast: 3 G

Sugar: 28g

Salt: 2G

Water: 124g

Egg liquid: 35g

Butter: 25g

Powdered sugar: 20g

Honey: 25g

Cream: 60g

Note: surface decoration with puff batter: 20g butter, 57g water, a little salt, 30g high gluten powder, 45g whole egg liquid. Boil butter and water with a little salt. Pour in the sifted high flour at one time and stir it evenly. Don't leave the fire. Keep stirring for about half a minute. The batter forms a thin and transparent layer on the inner wall of the pot. Leave the fire immediately and continue to stir until slightly warm. Add the egg liquid, press and stir it into a uniform batter, put it into a flower mounting bag, and use a round flower mouth with a smaller diameter (I use a little big, it looks a little rough). Filling: 60g butter, 20g sugar powder, 25g honey, 30g milk powder, 60g light cream. Soften butter, add powdered sugar and whisk until the volume is bulky and the color is white. Add honey and mix well. Then add powdered milk and mix well with a scraper. Add light cream and stir until it is smooth without powdered milk particles. Put it into a flower mounting bag with chrysanthemum mouth.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai You Xue Lu Bao