Milk bag
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 250g
- milk 130g
- yeast 2g
- fine sugar 65g
- egg yolk of 2
- low-gluten flour 15g
- corn starch 15g
- whole milk powder 20g
- liquid butter 20g
- sweetening
- steamed
- an hour
- ordinary
Steps for Milk bag
1
Two egg yolk, white sugar, low-banded flour, corn starch and milk powder are placed in the containers. Add an additional 150 grams of milk mixed into yellow paste. Directly sifted to the fire in the pot, it's turned into a thick, thick piece of material: yellow。
2
A well-cooled milk platinum cools to the warmth and is divided into 10 rounded pieces to be used (the hand warms are accepted, rounded, and completely cooled)。
3
A mix of barbed flour and yeast mixed with milk。
4
It's smooth and flexible (and not in a soft state)。
5
The noodles were plattered in 10 pieces for 15 minutes。
6
Put your hands on the noodles to a similar thickness。
7
Wrap it in milk yellow。
8
Keep your mouth shut and your shapes organized。
9
It ferments 35 minutes at 35°C。
10
The water evaporates for 15 minutes and the fire is closed for 3 minutes。