Yellow milk filling(nai huang xian )

Yellow milk filling

Introduction:

"I made cream yellow stuffing once last year, but the taste was rough and I was not very satisfied. I found a new recipe this year, and I was very careful every step of the way. I was very satisfied with the result. At least it's much better than the previous prescription! "

Production steps:

Step 1: weigh all the powders and put them in a bowl!

Step 2: after the butter is softened, stir well with an egg beater, then add the sugar and stir well again!

Step 3: add the egg liquid in three times, mix well each time, and then add the next time!

Step 4: then add in the milk and mix well

Step 5: sift all the powder into the bowl

Step 6: mix well

Step 7: put water in the steamer to heat, put the cream paste on it, steam it with water, and constantly stir it with an egg beater in the middle!

Step 8: stir until cooked, and turn off the heat when many small balls are formed

Step 9: finally take out the steamer and mix it into a ball!

Materials required:

Eggs: 2

Milk powder: 20g

Custard powder: 20g

Milk: 85g

Chengfen: 35g

Butter: 35g

Fine granulated sugar: 50g

Note: 1. In the process of steaming, stir while heating, so that it is evenly heated, so that it will be a little more delicate! 2. After cooling, cover it with plastic film and put it in the refrigerator to use up as soon as possible!

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: milk flavor

Chinese PinYin : Nai Huang Xian