Butter free cream bag(wu huang you ban nai huang bao )

Butter free cream bag

Introduction:

"The second time to make milk emperor's bag. Different from the last lazy version of the raw materials. No butter is used, and the amount of vegetable oil is small. But the taste is more delicate and sweet than last time. Although all the time is a little more, it is more in line with the healthy eating habits of modern people. Beauty lovers who are afraid of butter can also try it. It's a very popular Cantonese breakfast with thin skin and lots of stuffing

Production steps:

Step 1: add low flour to the milk and stir until there are no particles.

Step 2: add custard powder and mix into a thick batter.

Step 3: add all the sugar to the egg and beat it thoroughly.

Step 4: pour the oil and egg into the batter and stir well.

Step 5: put cold water into the pot, steam over high heat for 5 minutes, turn off the heat, simmer for 1 minute, and then stir the Yellow filling again.

Step 6: steam for 5 minutes, simmer for 1 minute and stir once.

Step 7: turn to low heat, steam for 5 minutes, turn off the heat, simmer for 3 minutes, and stir again.

Step 8: steam over low heat for 5 minutes, mix well and let cool to make cream filling.

Step 9: knead the remaining water, yeast and medium flour into a smooth dough, put on the plastic film or cover, and ferment for 2 hours.

Step 10: divide the cream filling and dough into equal dosage forms, pack the cream filling and close the mouth.

Step 11: pack all the milk Royal buns in turn, with the mouth closed down, for 30 minutes.

Step 12: steam over high heat for 10 minutes and simmer for 2 minutes.

Materials required:

Milk: 60g

Low gluten flour: 20g

Custard powder: 10g

Vegetable oil: 10g

Egg: 1 (50g)

Yeast: 1g

Medium gluten flour: 150g

Sugar: 100g

Water: 70g

Precautions: 1. Be patient when making cream filling. No butter version of the milk emperor bag to stir a total of 4 times. 2. It's not so hot to stew the yellow milk stuffing, and it won't sweat too much in summer. The stewed cream filling is more delicate. 3. The more times the Yellow stuffing is steamed, the hotter it is, so it needs to be cooled before stirring.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Wu Huang You Ban Nai Huang Bao