Milk bag
By VicentaLakin
There are many versions of milky bags, mostly eggs, and I made milky bags of salty yolk with salty yolk。
Recipe Recommendations
- medium-gluten flour 500 grams
- qingshui 260 grams
- Low sugar tolerant dry yeast 3 grams
- salted egg yolk of 6
- unsalted butter 50 grams
- corn starch 12 grams
- milk 30 grams
- milk powder 25 grams
- soft white sugar 40 grams
- custard powder 3 grams
- salty and sweet
- steamed
- several hours
- ordinary
Steps for Milk bag
1
The salted yolk is placed in a small bowl, the membranes are covered in the pot, the membranes are covered with eyes and air, and the fires burn for about 10 minutes
2
Take out salted yolk and crush it with a knife while it's hot
3
(b) Salted egg yolk in a bowl of milk powder, corn starch, sugar, cheese powder, milk; and plastering
4
Fifty grams of butter microwaves melt while the heat pours into a bowl of salty yolk
5
(b) Full-mixed in the image of the map, covering the film for one night in the freezer
6
Flour, yeast, water is made of flour and fermented twice as large
7
The fermented pasta is sufficiently smooth to be very smooth and to grow strips
8
(a) Cutting into suitable agents of appropriate size
9
(a) Skin-opening, digging up a cooled piece of material, and condensed and easy to wrap the later salty yolk
10
(b) Small buns
11
(b) The yellow milk pack is placed in the steam pan, the corn skin is on the bottom, the finished material is only eight yellow milk wraps, and the rest of the dough is made into a flounder; the pan covers are up and up for about 15 minutes; there is cold water in the pot and no fire
12
When you wake up, turn on the fire, turn the pot into the fire, steam it for 15 minutes, put a cap on the fire, and let the smooth bun out
13
It's salty, it's sandy, it's sweet, it's much better than I expected。