Butter free version of cream yellow bag
By VicentaLakin
Recipe Recommendations
- milk 60 grams
- low-gluten flour 20 grams
- custard powder 10 grams
- vegetable oil 10 grams
- eggs one
- yeast 1 gram
- medium-gluten flour 150 grams
- sugar 100 grams
- qingshui 70 grams
- sweetening
- steamed
- half an hour
- simple
Steps for Butter free version of cream yellow bag
1
Add the low powder to the milk and stir until there are no particles.
2
Add the cheese flour and mix to form a thick batter.
3
Add all the sugar to the eggs and beat them well.
4
Pour the oil and egg liquid into the batter and stir well.
5
Pour cold water into the pan, steam over high heat for 5 minutes, turn off the heat, simmer for 1 minute, and then stir the custard fillings once.
6
Continue to steam over high heat for 5 minutes, simmer for 1 minute, and stir once.
7
Turn to medium to medium heat, steam for 5 minutes, turn off the heat, simmer for 3 minutes, and stir again.
8
Finally, steam for 5 minutes on low heat, stir well and cool to make the cream yellow filling.
9
Knead the remaining water, yeast, and medium flour into a smooth dough, place it on plastic wrap or cover, and ferment for 2 hours.
10
Divide the cream filling and dough into equal doses, wrap in the cream filling, and close.
11
Wrap all the milk buns in turn, close the mouth face down, and simmer for 30 minutes.
12
Steam over high heat for 10 minutes, steam and simmer for 2 minutes.Butter free version of cream yellow bag Make Tips
1. Be patient when making milk yellow fillings. The butter-free version of the milk huang buns needs to be stirred 4 times in total.
2. If the milk yellow stuffing is stewed, it will not be so hot, and it will not sweat too much in summer. The stewed milk yellow filling is more delicate.
3. The more times you steam the milk yellow filling, the hotter it will be, so cool it down before stirring.
2. If the milk yellow stuffing is stewed, it will not be so hot, and it will not sweat too much in summer. The stewed milk yellow filling is more delicate.
3. The more times you steam the milk yellow filling, the hotter it will be, so cool it down before stirring.