Rose milk yellow bag(mei gui nai huang bao )

Rose milk yellow bag

Introduction:

"The basic formula of this rose milk yellow bag comes from round pig, I made some adjustments. In fact, it was originally intended to be made into a flower shaped milk yellow bun, but the milk yellow stuffing felt a little thin after it was made. I was afraid that the milk yellow stuffing would flow out during the baking process after it was cut into a flower shape. Therefore, the method of love and freedom was used for reference, and it was shaped into a rose shape, which can also be regarded as a flower. However, the roses baked one by one seemed to be in a one-sided state as if beaten by frost. If you don't follow the rules, you can't do it without a mold. In addition, the cream filling in the bread is not as thin as I expected, but rather dry. It seems that it is possible to make a cut-out pattern bag

Production steps:

Step 1: put all the ingredients of the soup into a small milk pot and mix well with a wooden spatula.

Step 2: boil over low heat and stir with a wooden spatula until mushy. Take out to cool, cover with plastic film, refrigerate for 60 minutes and set aside.

Step 3: make cream filling during cold storage. Melt the butter in water and mix with sugar.

Step 4: add the egg and mix well.

Step 5: add milk and mix well.

Step 6: mix the Chengfen, Jishi powder and milk powder, add them into the above mixture, and make a batter.

Step 7: turn down the heat, heat it with hot water, stir it with an egg beater until it is creamy, then take it out to cool and refrigerate.

Step 8: mix all the flour materials in the dough, dig a hole in the flour pile, pour in all the liquid materials and soup seeds, and leave the butter in.

Step 9: stir with a scraper to form flocs.

Step 10: transfer to non stick silicone pad and continue kneading. At first, the dough was very sticky.

Step 11: knead the dough continuously, cooperate with the action of wrestling, take a small piece of dough from time to time to inspect, until there is a rough film.

Step 12: add softened butter.

Step 13: continue kneading until there is a large film that is not easy to break.

Step 14: round dough, cover with plastic film for basic fermentation.

Step 15: basic fermentation until the volume is doubled.

Step 16: after the basic fermentation, take out the dough, exhaust, weigh and divide it into 6 parts. Roll each dough round, cover with plastic wrap and relax for 10 minutes.

Step 17: take a dough, roll it into a long oval shape, turn it over, and put cream filling in the middle of the dough.

Step 18: fold the dough in half, discharge the internal bubbles, and tighten the mouth.

Step 19: stretch and roll.

Step 20: put it on the baking tray covered with oil paper.

Step 21: cover with plastic film, ferment twice until the volume is 1.5 times of the original, and then brush the surface with egg liquid.

Step 22: preheat the oven at 180 degrees, heat it at 180 degrees, lower it at 160 degrees, middle layer, and bake for 18 minutes. After coloring the surface, cover it with tin foil in time. After being out of the oven, cool it in the air and keep it in a fresh-keeping bag.

Materials required:

High gluten flour (dough): 150g

Low gluten flour (dough): 50g

Milk powder (dough): 2 tablespoons

Soft sugar (dough): 20g

Salt (dough): 1 / 4 tsp

Yeast (dough): 1 / 21 / 4 tsp

Whole egg liquid (dough): 30g

Water (dough): 40g

Tangzhong (dough): 95g

Butter (dough): 25g

High gluten flour (soup): 25g

Qingshui (soup): 100g

Whole egg liquid (cream filling): 60g

Chengfen (cream filling): 16g

Custard powder (cream): 10g

Milk powder (cream): 3 tsp

Fresh milk (cream filling): 45g

Soft white sugar (cream filling): 25g

Butter (cream): 16g

Note: 1. The water content of soup dough is large. If you knead the dough by hand, you should use a scraper to stir it into flocculent and then transfer it to non stick silicone pad to knead the dough. Knead in the basin, the dough will stick to the bottom and edge of the basin, it is difficult to get down. 2. After shaping into a rose roll, it's better to put in a small round mold or bread paper film, otherwise it will be crooked and out of shape when baking like this one.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mei Gui Nai Huang Bao