Wang's milk bun
By VicentaLakin
Let's get a glass of milk, grab a little bun and put it in there, and then we'll eat it when it's done with milk
Recipe Recommendations
- unsalted butter 10 grams
- frosting 10 grams
- egg liquid 25 ml
- condensed milk 4 grams
- corn starch 50 grams
- low-gluten flour 20 grams
- baking powder 1 gram
- milk powder 10 grams
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Wang's milk bun
1
House temperature softened 10 grams of salt-free butter with 10 grams of frost。
2
Battered with eggs into larger sizes and light yellow colours。
3
An egg of 25 grams (about half, not colded eggs) is added in fractions, and the concussion is even。
4
If you're not in a hurry, you can mix it with hot water and melt it。
5
Add a 4-gram milk and mix it evenly。
6
Corn starch of 50 grams, low-banded flour of 20 grams, milk powder of 10 grams, powdered powder of 1 g, all powdered powder sifted。
7
Scratches are mixed, then hand rubbed。
8
The noodles are cut into two groups, and the strips grow。
9
Cut into flat pieces, rub the ball。
10
The oven is preheated 10 minutes in advance, 150°C for approximately 15-17 minutes。
11
DONE, PHOTO O。
12
The milk powder feels a little more, the milk tastes stronger and better。
13
Tastes like a little bun. Try it。Wang's milk bun Make Tips
One, the eggs should be room-hot, not the ones that just came out. 2. The Butter Room is in a state of total warming, but if the butter is a little hard, it would be better if the microwave dingled for five seconds, try the state, if not for about five seconds。