Gold-flow sandbag
By VicentaLakin
The sandbag is a traditional Han site in Guangdong, a common snack in tea houses. Sniffy, fragrance and higher nutritional value. The cover is soft, and it bites down, and the sand-like pie spills out, and it is sweet and not tired。
Recipe Recommendations
- flour 500 grams
- milk 265 grams
- sugar 25 grams
- oil 5 grams
- yeast powder 5 grams
- salted egg yolk of 8
- butter 80 grams
- light cream 75 grams
- corn starch 15 grams
- milk powder 20 grams
- fine sugar 55 grams
- gelatin tablets 3 grams
Steps for Gold-flow sandbag
1
Salted yolk is fertilized in the steam pan。
2
Put a spoon in the form of powder while it's hot。
3
Soft glitting and light cream, butter, fine sugar insulation and melting。
4
Then we add milk powder and corn starch。
5
And then add the crushed salty yolk。
6
Smuggle evenly and freeze the freezer until it doesn't stick。
7
All the pasta raw materials were mixed into smooth ones and covered with flavoured membranes for five minutes. (The skin of the sandbag usually applies to carrot juice and noodles, and I'm not using it
8
After growing up, it splits into 12 places. (If you want to be a little more refined, just a little smaller
9
Squeeze round and flat。
10
Dig a spoon of frozen sand with ice cream spoons。
11
Put the pie on。
12
Pack the material, take the stupor and use the tiger's mouth to keep the stubble and remove it. Some of the scratches can be used in the next one。
13
Close the mouth and ferment it to 2 - 2.5 times the temperature in the room。
14
The steam pan is on fire, a layer of oil is swiped on the steam gre and evaporated for about 13 minutes。
15
Three minutes to open the lid and remove the bag。
16
It's hot enough to eat。
17
Completed Chart