The first time to make Cantonese desserts(di yi ci zuo guang shi tian dian nai huang bao )

The first time to make Cantonese desserts

Introduction:

"The first time I tried to make steamed buns, I chose the traditional Cantonese sweet cream bun. The technology of making this kind of steamed buns is quite demanding. In addition to the flavor of the stuffing, it should have strong milk and egg yolk flavor. The dough should be as white as snow, the surface should be as smooth as fat, and the entrance should be as soft as cloud. I didn't do my homework well, and the dough wasn't kneaded in place. It seems that the tissue hole is very big. I have to continue to work hard next time, but I didn't make it into stone. I'm very happy ~ ~ after chatting with the pasta experts, I summed up the "key points of how to make the surface of steamed stuffed bun smooth": 1. The amount of water should not be too much, 250 grams of water should not exceed 125 grams, the dough will be soft when the water is too much, the tissue hole will be big, so it's urgent Method: after the flour separating agent, sprinkle dry powder on the chopping board, knead one by one, it will look more delicate relatively. 2. What the bread machine kneads is only the overall smoothness. After the bread machine ferments, the dough can be thoroughly exhausted, the organization is fine, and the surface is smooth and clean by hand kneading with the flour separating agent. "

Production steps:

Step 1: make the cream filling first: soften the butter at room temperature, and beat with the egg beater at low speed until smooth.

Step 2: add sugar and beat until white. Add the egg liquid in two to three times.

Step 3: beat evenly with the egg beater at low speed.

Step 4: sift all the flour mixture, add to the bowl, mix into a uniform batter.

Step 5: steam in the steamer for about 30 minutes.

Step 6: stir every 10 minutes before steaming.

Step 7: after steaming, stir while hot.

Step 8: turn and press with a rubber scraper until smooth, wrap it with plastic film and refrigerate for more than 1 hour.

Step 9: sift the flour.

Step 10: put flour, water and yeast in the toaster.

Step 11: select the baking procedure and stir for 20 minutes (my bread maker is Mitsubishi dl-100, adding 20 minutes more time for mixing).

Step 12: cover with plastic film, ferment with bread machine, ferment to twice the size.

Step 13: apply flour on the index finger, poke it into the fermented dough, and ferment without retracting or collapsing (it took me 35 minutes).

Take out a small amount of flour and knead it into dough.

Step 15: take out the exhaust, rub long strips to separate small dosage forms (16 in total).

Step 16: roll the dough into a circle.

Step 17: take out the cream filling in the refrigerator and divide it into 15 grams of cream balls, which can be divided into 16 pieces and placed in the middle of the dough.

Step 18: collect the stuffing at the mouth of tiger, and wrap it into a round bun shape.

Step 19: put the steamed bun into the steamer filled with water, cover it and wake up for 15-20 minutes.

Step 20: steam over high heat for about 15 minutes, stay in the steamer for 5 minutes and then take it out (to prevent retraction).

Materials required:

Egg: 80g

Butter: 40g

Sugar: 75g

Custard powder: 10g

Milk powder: 25g

Chengfen: 10g

Medium gluten flour: 250g

Milk: 150g

Dry yeast: 3 G

Cream filling: 250g

Note: 1, Kishi powder can increase the brightness of yellow, and increase the flavor of milk filling, Chengfen (wheat starch) can increase the adhesiveness of filling, so it is essential, if not, it is not recommended to use other materials instead. 2. If you want the creamy yellow stuffing to have a soft and sandy taste, you must take it out every 10 minutes when steaming, stir it up with an egg beater, and then steam it in the pot, otherwise the stuffing will form a lump. 3. Use the bread maker to make the dough full of gluten. If not, knead it by hand. Generally, knead it by hand for at least one hour to make the dough extend to a suitable gluten. 4. Don't overdo it when making dough. If the temperature is too high or too low, the dough will not make good. Generally, 28 ℃ and 40 minutes is the normal time. If the room temperature is too high, it may only take 25 minutes. If the room temperature is too low, it should be sent to the toaster or oven for fermentation. In short, time is not a fixed formula, as long as you pay attention to observe at any time, the dough can be about twice as large. After the dough is sent, it will collapse, and it will not steam again. The taste of the dough will be stiff and not soft. 5. Pay attention to the technique when plastic surgery. The stuffing should be closed at the mouth of the tiger, and the mouth should be closed down, so as to keep the front of the bun smooth. 6. Stay in the steamer for 5 minutes after steaming, and then take it out to prevent the steamed bun from retracting.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Di Yi Ci Zuo Guang Shi Tian Dian Nai Huang Bao