Cream roll(nai huang juan )

Cream roll

Introduction:

Production steps:

Step 1: butter with sugar

Step 2: water proof melting

Step 3: add two yolks

Step 4: mix well

Step 5: add the sifted milk powder and clarified powder and mix evenly

Step 6: steam the prepared milk yolk until thick (stir twice in the middle)

Step 7: take out the mayonnaise, cool it, wrap it in wrapping paper and put it in the refrigerator

Step 8: knead the flour with yeast and warm water into a smooth dough and ferment to twice the size

Step 9: exhaust the dough and roll it into a 1cm thick rectangle with a rolling pin

Step 10: lay a fresh-keeping paper, put mayonnaise on it, and then lay a fresh-keeping paper on it. Roll the mayonnaise into a rectangle slightly smaller than the dough through the fresh-keeping paper

Step 11: after rolling, tear off the preservative paper on the dough, then lift up the lower layer of preservative paper and buckle it with mayonnaise on the dough

Step 12: tear off the preservative paper and roll the dough into a cylinder from bottom to top

Step 13: cut the parts equidistant with a knife, and then the cream roll blank is formed

Step 14: put the cream roll blank into the steamer, cover it and ferment again for 15 minutes, steam it with open fire for 10 minutes (adjust according to the size of cream roll), turn off the fire and steam it for 5 minutes

Materials required:

Flour: right amount

Yeast: right amount

Egg yolk: 2

Fine granulated sugar: 50g

Butter: 20g

Milk powder: 10g

Chengfen: 20g

Note: special tips: the practice is not authentic, is its own version of milk yellow roll, in short, delicious is the hard truth ha!

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Nai Huang Juan