Naihuang Bao is a famous morning tea snack in Guangzhou. It tastes rich in milk, soft and sweet. I always like to go to the supermarket to buy food. This time I went to the supermarket and found that the packaging of the milk yellow bag had been changed. The finished product on the packaging was quite attractive, and I wanted to buy a few more bags. Then I thought about it if I could make such a delicious food? Suppress the desire to shop and start Baidu at home. Although there are not many simple and detailed methods in Baidu, there are still basic raw materials and general steps. I tried hard and said it very successfully. Since I was a child, my mother has said that what knowledge you learn is your own. Now I feel that it is real what kind of delicious food you know how to cook, and you can eat it at your fingertips whenever you want. In my eyes, where food is the most popular, wouldn't this be a beautiful thing!
Although there are more steps to make milk yellow buns, it is not difficult. As long as you master a few key points, everything will be okay. It is stated in the tips. You can try what you like. Making such a snack in your spare time without frying and frying. In addition to enjoying the wonderful process, you can also bring your family an unexpected choice of morning tea or afternoon tea.
milk yellow bun
By ReynaWyman
Recipe Recommendations
- Medium gluten flour 250 grams
- yeast powder 1 teaspoon
- baking powder 1/2 teaspoon
- warm water appropriate amount
- butter 35 grams
- eggs of 2
- Chengfen 35 grams
- custard powder 20 grams
- milk powder 20 grams
- sugar appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for milk yellow bun
1
Process of making milk yellow stuffing: Weigh all raw materials.
2
Beat the butter, add sugar in twice, and beat until fluffy.
3
Beat the eggs and add in three times, stirring well after each addition.
4
Pour water into the egg yolk paste and mix well.
5
Mix the orange powder, milk powder, custard powder, and milk powder well, sieve into the egg yolk paste and stir well.
6
Put the stirred egg yolk batter on a steamer, add water to the steamer, and steam over low heat.
7
Steam until the egg yolk batter changes from a thin and thick state to a sticky shape similar to small bumps, then turn off the heat.
8
Press the steamed egg yolk paste with a spoon and pass it through a powder sieve.
9
Mill out mud from the bottom of the sieve.
10
Use a scraper to scrape off the sifted custard paste.
11
Pass all through the sieve spoon and place it into the container.
12
The process of making dough and making steamed buns: Put the dried yeast in warm water to melt and make small bubbles.
13
Mix flour with baking powder and a small amount of sugar well.
14
Pour in yeast water, stir with chopsticks, and knead until smooth dough.
15
Fermentation in a warm place (now room temperature) for about one hour, and it will be about twice as large, and just lift up the honeycomb tissue.
16
Take out the fermented dough and knead it until the internal air is exhausted, rub it into long strips, and cut it into equal size pieces (I cut 8 pieces and steamed them to be larger).
17
Press the doses evenly in turn.
18
Roll it into a round cake shape without rolling it too thin.
19
Divide the milk yellow filling into the same portions as the doses.
20
Wrap the filling into the skin.
21
When wrapping, wrap it from one end to the other, like stuffed buns, wrap it into flowers.
22
Afterwards, place the wrapped steamed buns with the pleated side towards the shore board.
23
Use both hands to rub it clockwise a few times close to a circle (since the other hand is taking pictures, you can only use one hand, huh).24
Steaming method: Pour the steamer into cold water, place it on the drawer, place the wet drawer cloth on the drawer, place the steamed buns on the wet drawer cloth in turn for about 8 minutes, open fire, steam for a total of 20-25 minutes, after the water boils, turn to medium heat, especially note that after turning off the heat, wait 3 minutes before lifting the lid to avoid sudden opening and the steamed buns retracting. Decoration: Draw some chocolates on it at will. It feels like the snacks are much more vivid and full of life!milk yellow bun Make Tips
Tips for making the custard filling:
1. Add the egg mixture in batches to avoid forming small lumps.
2. Use low heat and stir constantly when cooking the egg yolk batter to prevent scorching.
3. Sieving the egg yolk batter results in a finer texture.
4. Custard powder and milk flavor powder are used to enhance the aroma; milk flavor powder can be omitted.
Tips for making the dough and wrapping the buns:
1. Knead the fermented dough for a while to release the air, otherwise the surface of the buns will not be smooth.
2. Adjust the amount of sugar if you don't like it too sweet.