quicksand bag
Ingredients: butter,milk powder,carrots,salted egg yolk,white sugar,flour,yeast,qingshui,chestnut powder
Recipe Recommendations
- flour 300 grams
- white sugar 80 grams
- carrots 2 pieces
- qingshui 150ml
- yeast 4 grams
- chestnut powder 70 grams
- butter 100 grams
- salted egg yolk 5 capsules
- milk powder 50 grams
- salty and sweet
- steamed
- several hours
- senior
Steps for quicksand bag
1
Divide flour, sugar, yeast, and lead-free baking powder into two equal portions and place them in the basin; wash and peel the carrots, take half of the water and mix them with the carrots and squeeze them into juice. Dissolve the yeast in the water and carrots, and let stand for 5 minutes.
2
Knead into dough separately and ferment for later use.
3
Steam the salted egg yolk (8-10 minutes) and crush.
4
Add sugar, butter, chestnut powder, and milk powder to the egg yolk, mix well, add a little carrot juice to make filling.
5
Place the mixed filling in the refrigerator and chill for 20 minutes.
6
The dough is fermented to 1.5 to 2 times its original size, showing a honeycomb shape; gently squeeze the dough with your hand to remove air bubbles.
7
Rub until the flour is soft and moderately soft, and cut into small doses.
8
Rub back and forth into long strips, and spiral the three two-color noodles into doses.
9
Refrigerate and remove the filling and knead it into a round ball.
10
Gently flatten the two-color dough, wrap in the filling, and rub round.
11
Place in steamer and let stand for 30 minutes.
12
Remove it, bring water to the drawer, and steam for 10 minutes over high heat.
13
Turn off the heat, open the lid after 3 minutes, and remove the pan.