Milk bag
By VicentaLakin
Yellow milk packs -- traditional broad desserts. Rich milk, yolk, and a soft skin, love of the little one。
Recipe Recommendations
- flour 300 grams
- milk powder 20 grams
- egg yolk of 2
- milk 250 grams
- low-gluten flour 25 grams
- fine sugar 50 grams
- butter 15 grams
- dry yeast 4 grams
- qingshui 160 grams
- milk fragrance
- steamed
- several hours
- ordinary
Steps for Milk bag
1
A map of the milk platinum collection. I didn't shoot the butter。
2
The yolk spreads, and the fine sugar is even to white。
3
Add milk evenly。
4
Add low-banded flour, melted butter, evenly。
5
Well done yellow milk, sift in the little milk pot。
6
The little fire heats up, mixes up, rolls over and prevents the cuddly pot, boils to sticky, and the milk is ready. It'll get tougher if you cool it。
7
The milk powder is mixed with flour, and the 4g dry yeast is drained with 160 grams of water, added to the flour, and mixed into a smooth and smooth pasta with wet fermentation。
8
Noodle fermented twice as big。
9
Take out the dough, dry the powder and sticky it, remove the air, relax it and grow the strip。
10
Scratch the rolls and split them into balanced facial agents。
11
The pasta is plastered into thin, middle-heavy skins。
12
A proper amount of yellow milk in the middle of the skin。
13
Wrap it up. Take the extra dough。
14
Put the bag down, round it。
15
All right, put it in the oil-painted steambox, open up. Second fermentation。
16
The second fermentation ended, and the milk-packed embryo grew in size, light weight and elasticity. Cover the pan, burn the fire and steam it for six minutes。
17
Three to five minutes after the fire has been shut, the cover is removed. Keep it cold after cooling。