Milk yellow bag
By VicentaLakin
This is one of my baby's favorite breakfasts, so I have to do it once a month. The buns you make don't sell so white. Well, it won't take long anyway. fermented on the side of the side, then fermented with yolk. About 45 minutes. When it's hot, it's fast. It's about 30 or so. They can all steam and freeze in the fridge. Every time I eat, I take out a couple of them. It can also be packed and woke up, put in a freezer, and when frozen, placed in a food sealed bag. It is recommended that if a cotton gauze is prepared by a person who regularly makes pasta (the hair is wet enough to cover the surface to prevent the skin drying), the silicone pad (the paste is treated without fear of glue)。
Recipe Recommendations
- medium-gluten flour 240g
- low-gluten flour 240g
- Chengfen 120g
- baking powder 6G
- rapid yeast 9g
- water 270G
- fine sugar 75g
- lard 12g
- egg 250g
- yolk powder 40g
- milk powder 30g
- fresh milk 120g
- salad oil 30g
- vanilla extract 1 teaspoon
- milk fragrance
- steamed
- several hours
- ordinary
Steps for Milk yellow bag
1
It's made of milk and yellow flour. Sugar and water mixed into sugar water. It cools to the body temperature. All flour yeasts are evenly mixed with sugar water. It's squeezed and then added pig oil or white oil to smooth. It's already fermented, ready to wrap。
2
The ingredients are yellow. Sugar and eggs, vanilla mix. The rest of the other pots of powder are mixed with fresh milk and salad oil. And pour eggs and sugar. Steam with fire for 40-50 minutes. Cool it. It's a stench that's smudged and then mixed。
3
A little wake-up call, about five minutes。
4
To the left, to the right. Small and medium fire evaporation of 8-9 minutes。