On a whim(xin xue lai chao chu zuo nai huang bao )

On a whim

Introduction:

"It's the first time that we've ever eaten milk yellow buns before. Since we fell in love with baking, there are more and more materials in our house. If we're not careful, there's a danger of expiration. We don't buy a can of custard powder. It's only one time to make egg tarts, so we try to find a place for custard powder."

Production steps:

Step 1: 1. Dissolve the yeast in warm water, and add sugar and salt into the flour. 2. Add a little water into the flour until the dough is soft and hard (as soft as earlobe). The water absorption of flour varies from place to place. Please add water according to the situation. 3. Ferment in a warm place until it is twice as large. This part is relatively simple. No picture~

Step 2: 1. Soften the butter, melt it into liquid in the microwave oven and set aside

Step 3: 2. Put the flour, Chengfen, Jishi powder and milk powder into the basin

Step 4: 3. Sift twice for standby

Step 5: 4. Put the eggs into the bowl, add the sugar, and stir until the sugar dissolves (I beat them on a hot water basin in cold weather)

Step 6: 5. Be sure to beat until the sugar is completely dissolved, and then add the milk to mix well (the sugar is dissolved to ensure the delicate taste of the Yellow filling)

Step 7: 6. Also sift the mixed egg twice to remove impurities

Step 8: 7. Add the sifted powder into the egg liquid and stir evenly

Step 9: 8. Pour in the melted butter and mix well

Step 10: 9. Put it into the steamer and bring it to a high heat. Take it out and stir it every 5 minutes during steaming, three times for 15 minutes

Step 11: 10. Put the steamed stuffing on the chopping board, cool it until it's not hot, and press it with your hands to form a stuffing ball

Step 12: 11. Put the fermented dough and the cooled cream stuffing on the chopping board, and prepare to package

Step 13: 12. Exhaust and knead the dough evenly, divide it into small dough of appropriate size, roll a small dough into thick pieces in the middle and thin pieces around, and wrap it with cream filling

Step 14: 13. Wrap it in the shape of a bun, pull off the extra face at the necking, and put the necking down for reunion

Step 15: 13. Put cold water in the steamer, put the cream yellow bag in the steamer, let it stand for 20 minutes (second awakening), steam it over high heat for 20 minutes 14. After the fire is off, do not open the cover first, steam for 5 minutes, then open the cover to prevent the cream yellow bag from contracting when it is cold

Materials required:

Flour: 300g

Cream filling: 200g

Eggs: 2

White granulated sugar: 150g

100ml: milk

Chengfen: 20g

Custard powder: 20g

Milk powder: 20g

Butter: 50g

Warm water: 150g

Yeast: 3 G

Salt: 2G

Note: 1. If you want to eat the delicate cream filling, you must stir the sugar into the egg until all the sugar is dissolved, and then add the milk. 2. When steaming the cream filling, don't forget to stir it every 5 minutes. 3. The steamed filling is also helpful to the delicate taste by kneading it on the chopping board. 4. There are many formulas to beat the butter with sugar first, and then add the egg and other liquid Yes, I'm very afraid of whipping butter. I've beaten butter several times, but it's not very successful, so I'll use liquid butter this time. If I like whipping butter, it's OK. But it's good to try this method, with delicate taste and rich milk aroma

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: milk flavor

Chinese PinYin : Xin Xue Lai Chao Chu Zuo Nai Huang Bao