Milk bag

By VicentaLakin

Milk bag
The first time I made a yellow milk bag, without gish powder, and the yellow milk platinum box was searched for in a good food world, as if it were @shitshit's box. I made it more casual. I haven't eaten before, I don't know what a real milk bag tastes like

Recipe Recommendations

  • flour
  • yeast 1/2 tsp of
  • qingshui appropriate amount
  • butter 50 grams
  • corn starch 10 grams
  • white sugar 60 grams
  • milk powder 25 grams
  • Chengfen 15 grams
  • eggs

Steps for Milk bag

  • 1
    Room temperature softened butter
  • 2
    Softened butter with an electric omelet
  • 3
    Add Snack
  • 4
    Hit the butter white, it's a little swollen
  • 5
    Add egg fluids, three to four times, every time until the egg fluids are absorbed and next time
  • 6
    All the powder is sifted and added to the butter
  • 7
    Smash it into a pasta
  • 8
    Vapouring in the pot, removed every five minutes, then distilled, approximately 15-20 minutes
  • 9
    Break it up again, smooth it with a rubber razor, covered it with a lid or covered it with a film to freeze it for 1-2 hours
  • 10
    Flour, yeast, water, soft noodles
  • 11
    The fermented noodles
  • 12
    The noodles are exhausting and split into little noodles, rounded up, loose for a few minutes
  • 13
    It's a small, frozen milk pap. Ball
  • 14
    Take a little noodle, open it, put it in a milk yellow ball
  • 15
    Pack it up
  • 16
    Keep your mouth shut
  • 17
    蒸帘上涂一层油，依次放入Pack it up的奶黄包，再次饧发十多分钟，开大火蒸，上汽后蒸十五分钟关火，焖两分钟再开锅
  • 18
    It's finished, isn't it

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