Cream Custard Bun(liu sha bao )

Cream Custard Bun

Introduction:

"There is a very popular snack in Cantonese morning and evening tea, that is, quicksand bag." quicksand "as the name suggests is that once you bite it open, the filling will flow out golden. The taste is like sand. There is little sand, which makes people have endless aftertaste. Today, I also learned how to make this snack. It's not too complicated. I can make it at home. "

Production steps:

Step 1: raw material drawing;

Step 2: press carrot juice, soak in boiling water to about 30 ℃;

Step 3: put the yeast in carrot juice and warm water respectively (the amount of yeast can be spread over the water surface);

Step 4: divide the flour into two parts, add the yeast water, and form a two-color smooth dough;

Step 5: cover with fresh-keeping film or wet cloth, place in a warm place and ferment to 1.5-2 times the size;

Step 6: when the dough is fermented, the quicksand filling is processed again: the steamed egg yolk is pressed into mud with a knife or rolling pin;

Step 7: put the egg yolk in a bowl, then add a little corn oil, sugar, milk and carrot juice (just a little, to improve the taste);

Step 8: mix them evenly to make quicksand stuffing. The stuffing can be put in the refrigerator for one or two hours, so that it is easy to wrap (if it is too thin, add some raw powder properly to mix well);

Step 9: knead off the bubbles of the fermented dough,

Step 10: roll the two-color dough into thin pieces (white pieces) respectively;

Step 11: carrot dough

Step 12: overlap the two color patches

Step 13: roll up into a cylinder;

Step 14: cut off both ends and divide them into 10 squeezers;

Step 15: take a squeezer and press flat as shown in the figure;

Step 16: pack in stuffing (stuffing should not be put too much, otherwise it is easy to leak stuffing), and turn it into two-color steamed buns with the mouth down;

Step 17: embryogenesis in quicksand

Step 18: put wet cloth on the bun, stack it on the steamer and let it stand for 20 minutes;

Step 19: after boiling water, steam over high heat for 10 minutes, turn off the heat for 3 minutes, and then remove the cover.

Materials required:

Flour: 300g

Carrot: one

Yeast powder: right amount

Sugar: right amount

Filling (simple method): appropriate amount

Cooked salted egg yolk: 4

Corn oil (better with butter): 50g

Appropriate amount of milk (if more milk powder is used): appropriate amount

A little carrot juice: right amount

Note: 1. The key of quicksand bag lies in the preparation of stuffing. It's best to use butter and milk powder, which can be adjusted into a dry and wet shape. It's easy to pack more stuffing without leakage. Because it's not convenient for me to buy butter and there's no milk powder, I have to use corn oil and a little milk instead, so the stuffing can't be too much, and it will leak out if I have too much. 2. If you use corn oil, it's best to add a little bit, slowly mix, so as not to be too thin, or too thin, you can add some raw powder to mix well. 3. Milk and carrot juice are only a little bit, mainly used to improve taste, if the amount of milk powder can be more.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Liu Sha Bao