Cantonese tea -- sweet and overflowing milk yellow bag (with milk yellow filling)-You Are Foodie

By Atwood
42

Cantonese tea -- sweet and overflowing milk yellow bag (with milk yellow filling)

Milky yellow bun is a famous morning tea snack in Guangzhou. It tastes creamy, soft and sweet. I used to go to the supermarket to buy food. When I went to the supermarket this time, I found that the milk yolk package had been changed. The finished product on the package was quite attractive. I wanted to buy several more packages. Then I thought about whether I could make such delicious food by myself? Restrain the desire to shop and start Baidu at home. Although there are not many methods in Baidu, there are still some basic materials and general steps. I tried hard and said it very successfully. Since I was a child, my mother said that it is my own knowledge to learn. Now I feel that what kind of food I can cook is true. I can eat it whenever I want. In my eyes, this is not a beautiful thing!Although there are many steps to make the milk yolk bag, it is not difficult. As long as you master a few key points, everything is OK. There are notes in the tips. You can try what you like. In my spare time, I can make such a snack without frying. Besides enjoying the wonderful process, I can also bring my family an unexpected choice of morning tea or afternoon tea.

Main Ingredients

Zhongjin Powder 250 grams

Auxiliary Ingredients

Powdered Milk 20 g
Milk powder 1 teaspoon
Jishi powder 20 grams
Clear powder 35 g
egg 2
butter 35 g
warm water appropriate amount
baking powder 1/2 teaspoon
yeast powder 1 teaspoon

Tips for making cream filling:1. When making, the egg liquid should be added several times to avoid adding small lumps at one time.2. The egg yolk batter should be stirred continuously over a low heat to avoid being burnt in the pot.3. The sifted egg yolk batter tastes more delicate.4. Both cheese powder and milk powder have the function of enhancing fragrance, and milk powder can also be omitted.Tips on the process of making dough and making steamed buns:1. The fermented dough must be kneaded for a while to exhaust gas, otherwise the surface of the steamed stuffed bun is not smooth.2. If you don't like too sweet, you can control the amount of sugar yourself.

Step 1 . The process of making custard filling:; br /> Weigh all the raw materials properly.

Step 2 . Beat the butter, add sugar twice, and beat until it becomes loose.

Step 3 . Beat the eggs and add them in three portions, stirring evenly after each addition.

Step 4 . Pour in water and mix well with the egg yolk paste.

Step 5 . Mix the clear powder, milk powder, cheese powder, and milk powder evenly, then sieve them into the egg yolk paste and stir well.

Step 6 . Put the mixed egg yolk batter into a steamer, add water to the steamer, and steam over low heat.

Step 7 . Steam until the egg yolk batter changes from a thin and thick state to a sticky texture resembling small lumps, then turn off the heat.

Step 8 . The steamed egg yolk paste is pressed with a spoon and sieved.

Step 9 . Grind out the mud from the bottom of the sieve.

Step 10 . Use a scraper to scrape off the sieved custard paste.

Step 11 . After sieving all the spoons, transfer them to the container.

Step 12 . The process of making dough and making buns:; br /> Dissolve the dry yeast in warm water and make small bubbles.

Step 13 . Mix flour, baking powder, and a small amount of white sugar evenly.

Step 14 . Pour in yeast water, stir with chopsticks, and knead into a smooth dough.

Step 15 . Fermentation in a warm place (currently at room temperature) takes about an hour and doubles in size, with honeycomb like tissue lifted up.

Step 16 . The fermented dough is taken out and kneaded until the internal gas is released, then kneaded into long strips and cut into equal sized pieces (I cut 8 pieces and steamed them to a larger size).

Step 17 . Press the tablets flat one by one.

Step 18 . Roll it into a round cake shape, don't roll it too thin.

Step 19 . Divide the custard filling into equal portions as the recipe.

Step 20 . Wrap the filling into the skin.

Step 21 . When wrapping, it is wrapped from one end to the other, like a stuffed bun, wrapped into flowers.

Step 22 . After wrapping the buns, the side with flower pleats faces the shore board.

Step 23 . Rub clockwise with both hands a few times to create a nearly circular shape (due to taking photos with the other hand, only one hand is available, haha).

Step 24 . Steaming method: After pouring cold water into the steamer, place it in a steamer and place a wet steamer cloth on top of it. Place the buns on the wet steamer cloth for about 8 minutes, then turn on the heat and steam for 20-25 minutes. After the water boils, turn to medium heat. It is important to note that after turning off the heat, wait for 3 minutes before opening the lid to avoid sudden opening and the buns shrinking& lt;br /> Decoration: Draw some chocolates on it at random, and feel that Dim sum is vivid and full of life!

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