Milk yellow buns, also known as milk huang buns, are a very traditional Cantonese dessert. Cantonese people like to order a basket when drinking morning tea, add it to brewed fragrant slices, and slowly taste its strong milk aroma. There is also the delicate and smooth taste of the milk yellow filling.
A perfect milk yellow bun, in addition to the sufficient flavor of the filling, the strong flavor of milk and egg yolk, the requirements for the dough are also very high. The dough should be as white as snow, the surface should be as smooth as fat, and the entrance should be soft as clouds. These also put higher requirements on the production process.
1. Cheese flour in the raw materials can increase the brightness of the yellow color and increase the aroma of the milk filling. Orange flour (wheat starch) can increase the adhesion of the filling, so it is indispensable. If not available, it is not recommended to replace it with other materials;
2. If the milk yellow filling wants to have a soft and sandy taste, be sure to take it out every 10 minutes when steaming, stir it up with an egg beater and then steam it in the pan, otherwise the filling will form one piece;
milk yellow bun
By JosueTrantow
Recipe Recommendations
- eggs 80 grams
- butter 40 grams
- custard powder 10 grams
- milk powder 25 grams
- Chengfen 10 grams
- medium-gluten flour 250 grams
- cream yellow stuffing 250 grams
- qingshui 120 grams
- dry yeast 3 grams
- white sugar 75 grams
- sweetening
- skills
- an hour
- ordinary
Steps for milk yellow bun
1
Let the butter soften at room temperature.
2
Beat with an egg beater on low speed until smooth.
3
Add sugar and stir until white.
4
Add beaten eggs in two to three times and beat well.
5
Mix all the powders, sieve, and add to a bowl.
6
Stir together into a uniform batter.
7
Place it on a steamer and steam for about 30 minutes, take it out every 10 minutes, stir it up with an egg beater, and then place it on the pan to steam.
8
After steaming, stir to disperse while hot, then use a rubber spatula to turn until smooth and smooth, wrap with plastic wrap, and place in the refrigerator for more than 1 hour.
9
Place the flour, water, and yeast in the bread machine, select the dough mixing procedure, and beat for 35-40 minutes.
10
Remove the beaten dough, apply a small amount of oil to the chopping board, and knead to form a smooth dough.
11
Place in a basin, wrap with plastic wrap, place in a 28-degree oven or room temperature, and ferment until twice as large.
12
Remove the air, knead it again, rub the dough into a long strip, divide into small doses, and roll it into a round dough.
13
Remove the cream filling from the refrigerator, take a small lump of cream filling, rub it into a round ball, and place it in the middle of the dough sheet.
14
Wrap in a round bun shape with the mouth facing down.
15
Pour water in the steamer and cook the steamed buns, and put the steamed buns into the pan.
16
Cover the lid and steam over high heat for about 15 minutes.milk yellow bun Make Tips
If you want to make a smooth, white and soft dough, there are also several points to pay attention to: First, you must choose high-quality flour. Whiter flour such as "snowflake powder" will look better than the finished product; Second, the dough must be fully stirred. It is of course convenient to knead the dough with a machine. If you don't knead it by hand, you must also pay attention to the kneading time. Generally, kneading it by hand for at least one hour to extend the dough to a more suitable texture; When making the dough for the third time, be careful not to make it too big. If the temperature is too high or too low, the dough will not grow well. Generally, about 28 degrees and 40 minutes is the normal time. When the room temperature is high in summer, it may only take 25 minutes. In winter, it has to be sent to the oven. If it is at room temperature, the relative time will be extended. In short, the time is not fixed. As long as you pay attention to it at any time, the dough will be about twice as big. The dough will collapse after being cooked and cannot be steamed again. The taste of the dough will be relatively stiff and not soft; Fourth, if you want the surface to be smooth, you can sift the flour in advance, stir the dough with the machine, and then knead it with your hands for about ten minutes. If you knead the dough purely by hand, add more beating action, so that the surface of the dough can be made smooth through the contact with the chopping board; Fifth, pay attention to the technique when shaping, collect the filling with the tiger's mouth and close the mouth downwards, so that the front of the steamed buns can remain smooth.