Perfect cream package introduction

Cream yellow steamed stuffed bun, also called cream yellow steamed stuffed bun, is a very traditional Cantonese dessert. Cantonese people like to light a cage when drinking morning tea, enjoying its rich milk flavor and the delicate and smooth creamy filling. A perfect cream yellow bun, in addition to the full flavor of the stuffing, also has a strong milk flavor and egg yolk flavor, and has high requirements for dough. Noodles should be as white as snow, as light as fat, and the entrance should be as smooth as clouds. These also have higher requirements for the manufacturing process.

1. custard powder in raw materials can increase the brightness of yellow and the fragrance of milk stuffing. Flour (wheat starch) can increase the adhesion of stuffing, so it is essential. Otherwise, it is not recommended to use other materials instead;

2. If you want the creamy yellow filling to have the taste of soft sand, you must take it out every 10 minute when steaming, stir it with an eggbeater and then steam it in the pot, otherwise the filling will form a block; "

condiments

Egg (80g) butter (40g) custard powder (10g) milk powder (25g) into powder (10g) medium gluten powder (250g) milk yellow stuffing (250g).

condiment

Clear water (120g), dry yeast (3g) and sugar (75g).

kitchenware

Steamer, bread maker

1 Butter softens at room temperature.

2 Beat with an egg beater at low speed until smooth.

3 Add sugar and beat until white.

4. Add the broken eggs in two or three times and beat well.

5 Mix all the powders, sieve them and put them into a basin.

6 Mix into a uniform batter.

7. Steam in a steamer for about 30 minutes, take it out every 10 minute, break it up with an egg beater, and then steam in the steamer.

8 Stir while it is hot after steaming, then turn it over with a rubber scraper until it is smooth and flat, wrap it with plastic wrap and put it in the refrigerator for more than 1 hour.

9. Put the flour, water and yeast into the bread machine, select the dough mixing program and stir for 35-40 minutes.

10 Take out the beaten dough, put a little oil on the chopping board and knead it into smooth dough.

1 1 put it in a pot, cover it with plastic wrap, put it in a 28℃ oven or room temperature, and ferment it to twice its size.

12 take out the exhaust, knead the dough again, knead the dough into long strips, divide small doses, and roll it into round dough.

13 take out the cream yellow stuffing from the refrigerator, take a small piece of cream yellow stuffing, knead it into a ball shape and put it in the middle of the dough.

14 is wrapped in a round bun shape with the convergent side facing down.

15 add water to the steamer to burn SAIC, and put the steamed bread in the pot.

16 cover the pot and steam for 15 minutes.

Tip:

To make smooth, snow-white and soft dough, there are several points to pay attention to: first, choose high-quality flour, whiter flour such as "snow pollen" will look better than the finished product; Second, the dough should be thoroughly beaten. Of course, it is more convenient to have a machine to knead dough. If you don't rub it by hand, you should also pay attention to the rubbing time. Generally speaking, it takes at least one hour to stretch the dough into more suitable gluten. Be careful not to overdo it the third time. If the temperature is too high or too low, the dough will not be ready. Generally, it takes about 40 minutes at 28 degrees, and it may only take 25 minutes when the room temperature is high in summer. It will be sent to the oven in winter. If the room temperature is high, the relative time will be prolonged. In short, the time is not fixed. As long as you keep an eye on it, the dough will be twice as big. It will collapse after it is made, and it will not be steamed again. The dough tastes hard. Fourth, if you want a smooth surface, you can sieve the flour in advance and knead it for ten minutes after the machine mixes the flour. If you knead the dough by hand, you can add more flapping actions, and make the dough surface smooth through the contact between strength and chopping board. Fifth, pay attention to the technique when setting, and take the stuffing from the tiger's mouth and put it down, so as to keep the front of the steamed stuffed bun smooth.