Sandbag

By VicentaLakin

Sandbag
There is a popular snack in the tea table in the mornings and evenings, which is a sandbag, which, by definition, bites open, spills out in a luminous stream, and tastes like little sand. It's not too complicated to do it at home。

Recipe Recommendations

  • flour 300 grams
  • carrots a
  • yeast powder appropriate amount
  • white sugar appropriate amount
  • fillings appropriate amount
  • cooked salted egg yolk 4 capsules
  • corn oil 50 grams
  • milk appropriate amount
  • carrot juice a little

Steps for Sandbag

  • Make Sandbag step 0
    1
    Raw material maps
  • Make Sandbag step 1
    2
    (b) Carrot juice, with open water insulated from the bowl to temperatures of about 30 degrees
  • Make Sandbag step 2
    3
    (b) Placing yeasts separately in carrot juice and warm water (the amount of yeast is enough to cover the water)
  • Make Sandbag step 3
    4
    The flour is divided into two pieces, with the above-mentioned yeast and two-colour smooth-slubs
  • Make Sandbag step 4
    5
    Covered with film or damp cloth and fermented up to 1.5 - 2 times the size of the place where the warm is placed
  • Make Sandbag step 5
    6
    (b) Reprocessing of fluids during the fermentation of the noodles: pressure of the evaporated yolk with a knife or crutches into mud
  • Make Sandbag step 6
    7
    Put yolk in the bowl and add corn oil, white sugar, milk with a little bit of carrot juice (slightly, for taste)
  • Make Sandbag step 7
    8
    (a) The mixing of the materials is evenly smoothed to the current sand, and at the end they can be frozen in the fridge for an hour or two, which is easier to wrap (if they are too thin, they can be modulated, as appropriate)
  • Make Sandbag step 8
    9
    The fermented pasta is being wiped out of the bubble
  • Make Sandbag step 9
    10
    (a) The two-coloured noodles are made into thin pieces (white ones)
  • Make Sandbag step 10
    11
    Carrot noodles
  • Make Sandbag step 11
    12
    Duplicate Two Colors
  • Make Sandbag step 12
    13
    (a) Scrolled in cylinder form
  • Make Sandbag step 13
    14
    Cut off both ends and split them into 10 squeezes
  • Make Sandbag step 14
    15
    Take a squeezing like a map
  • Make Sandbag step 15
    16
    (b) Packing of the material (which should not be too many, or which would otherwise be leaky) and producing of embryos under the mouth
  • Make Sandbag step 16
    17
    Slurpy
  • Make Sandbag step 17
    18
    (a) Wet cloth on the mattress, coded on the steam cage, and 20 minutes ' silence
  • Make Sandbag step 18
    19
    When the water boils, the fire evaporates for 10 minutes, and the fire shuts down for 3 minutes。

    • Sandbag Make Tips

    The key to making Liu Sha Bao (molten lava buns) lies in preparing the filling. It's best to use butter and milk powder to achieve a semi-dry consistency, which allows you to stuff more filling without it leaking out. Since I couldn't easily get butter or milk powder, I had to substitute with corn oil and a little milk. As a result, I couldn't put too much filling in, or it would leak. If using corn oil, it's best to add it gradually while stirring slowly to prevent it from becoming too thin. If it does become too thin, you can add some cornstarch to thicken it. Only a small amount of milk or carrot juice is needed, mainly to enhance the flavor. If using milk powder, you can use a larger quantity.

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