Cream Custard Bun
There is a popular snack in Cantonese morning and evening refreshments, that is, quicksand bag. As the name suggests, when you bite it open, the filling will flow out golden. The taste is like sand. There is little sand, which makes people have endless memories. Today, I also learned to make this snack. The practice is not too complicated. I can make it at home.1. The key of quicksand bag lies in the preparation of fillings. It is best to use butter and milk powder, which can be adjusted into a dry and wet state. It is easy to pack more fillings without leakage. Because it is not convenient for me to buy butter and there is no milk powder, I have to use corn oil and a little milk instead, so the fillings can not be too much, and more fillings will leak out.2. If you use corn oil, you'd better add it a little and mix it slowly to avoid being too thin or too thin. You can add some raw flour to mix well.3. Milk and carrot juice are only a little bit. They are mainly used to enhance the taste. If milk powder is used, the amount can be more.
Step 1 . Raw material drawing;
Step 2 . Juice carrots, soak with boiling water in a bowl until the temperature is about 30 ℃;
Step 3 . Put the yeast in carrot juice and warm water to melt (the amount of yeast can be spread over the water);
Step 4 . Divide the flour into two parts, add the above yeast water, and form a two-color smooth dough;
Step 5 . Cover with plastic wrap or wet cloth, place it in a warm place and ferment to 1.5-2 times the size;
Step 6 . When the dough is fermented, handle the quicksand filling again: use a knife or rolling pin to press the steamed egg yolk into mud;
Step 7 . Put the egg yolk powder in a bowl, then add corn oil, sugar, milk and carrot juice (just a little, to improve the taste);
Step 8 . Mix them well and make them into quicksand fillings. The fillings can be refrigerated for an hour or two in the refrigerator, so that they can be easily wrapped (if they are too thin, add some raw flour to mix them well);
Step 9 . Fully knead the fermented dough to remove the bubbles,
Step 10 . Roll the two-color dough into thin slices (white slices);
Step 11 . Carrot noodles
Step 12 . Overlap two color patches
Step 13 . Roll up into a cylinder;
Step 14 . Cut off both ends and divide them into 10 extruders;
Step 15 . Take a extruder and press it flat as shown in the figure;
Step 16 . Wrap the stuffing (don't put too much stuffing, otherwise the stuffing will leak out), and close the mouth downward to form a two-color steamed stuffed bun embryo;
Step 17 . Periblast of quicksand
Step 18 . Wrap the steamed buns with wet cloth, place them on the steamer, and let them stand for another 20 minutes;
Step 19 . After boiling the water, steam it for 10 minutes over high heat, and then remove the lid after 3 minutes.
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