Cantonese style tea(guang shi cha dian nai huang bao )

Cantonese style tea

Introduction:

"Ruhuang Bao, also known as naihuang Bao, is one of the packaging points of Guangdong morning tea and a traditional dessert. The rich milk flavor and the delicate and smooth taste of cream yellow stuffing are deeply loved by people. "

Production steps:

Step 1: first to make cream filling, prepare all the ingredients of cream filling. (2 eggs, 40g butter, 10g Jishi powder, 75g sugar, 25g milk powder, 10g Chengfen)

Step 2: soften the butter until smooth.

Step 3: add the sugar.

Step 4: beat with egg beater until white.

Step 5: beat the eggs and add them to the butter.

Step 6: beat each time until the egg and butter are completely mixed, then add the next egg.

Step 7: sift the powder and pour into the egg yolk paste. (10 g custard powder, 25 g milk powder, 10 g clarified powder)

Step 8: mix the powder and egg yolk paste evenly.

Step 9: steam over high heat for 20 minutes, steam for 10 minutes, stir and let it heat evenly.

Step 10: break up and let cool.

Step 11: sift the cream filling and refrigerate for 1 hour.

Step 12: put all the ingredients of the dough into the bread bucket.

Step 13: start the face blending program.

Step 14: at the end of the procedure, remove and knead into a smooth dough.

Step 15: cover with plastic wrap

Step 16: ferment to twice the size at room temperature.

Step 17: divide the fermented dough into small pieces and roll them into round pieces.

Step 18: pack it with cream filling.

Step 19: round down the necking.

Step 20: put cold water on the steamer, put on the cream bag, cover the steamer and let it rest for 15 minutes.

Step 21: steam over high heat for 15 minutes, then turn off the heat and simmer for 3 minutes.

Step 22: finished product

Materials required:

Common flour: 250g

Milk: 50g

Water: 50g

Yeast: 3 G

Fine granulated sugar: 10g

Eggs: 2

Butter: 40g

Custard powder: 10g

Milk powder: 25g

Chengfen: 10g

Note: cream filling is more delicate and smooth after screening. Custard powder can increase the brightness of yellow and milk flavor. When steaming the Yellow filling, you must stir it in the middle, otherwise it will form a piece.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Guang Shi Cha Dian Nai Huang Bao