Wheat self-raising flour? 350 grams

Anjia milk powder? 80 grams

Eggs? two

Cooking oil? Proper amount

Salt? 2 grams

Warm water? 100g

The practice of milk sachet

1. Prepare the required ingredients

2. Separate the egg white from the yolk.

3. Pour the flour into the basin, add milk powder, salt and protein solution, and stir with chopsticks.

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4. Slowly add warm water to the basin and stir it into snowflakes with chopsticks.

5. Knead into a smooth and soft dough

6. Put a bowl of boiling water in the oven, cover the pot, put it on the grill, press the "ferment" button and ferment for 40 minutes.

7. After fermentation, the dough is twice as big as before. Dip your finger into the water and make a hole in the dough. If the finger hole is not retracted, the face will be made.

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8. Or open your face and see that there are even pores inside, which also means that your face is ready.

9. Take out the dough, knead it until the surface is smooth, and exhaust the gas on the surface. Then split in two, one is slightly bigger. Put the big dough aside and cover it.

10. flatten the dough, press out a hole in the middle, put two egg yolks in the into the pit, and slowly mix the egg yolks with the dough by hand.

1 1. This egg yolk noodle is soft. Rub some cooking oil on your hands, and continue to rub them until they don't touch your hands. Put aside the egg yolk noodles. Take out the larger dough and press it.

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12. Roll the larger dough into a rectangular dough with a thickness of about 3 cm.

13. Spread the egg yolk noodles evenly on the dough sheet, leaving an edge around the dough sheet.

14. Roll it slowly from the long side to the other side, with egg yolk bread in the middle.

15. After rolling, knead it into a smooth and even dough roll.

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16. Gently divide with a knife and divide into 7 equal parts.

17. Cut a small piece of dough with the cut face up, put some cooking oil on your hand and knead it slowly in your palm. As long as you can see the pattern of the section.

18. Put the kneaded steamed stuffed bun with cream into a steamer filled with water, cover it, and continue to ferment 15 minutes.

19. 15 minutes later, the milk yellow bag is twice as big as before.

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20. Cover the lid and light it. Boil the water and steam for 18 minutes. Open the lid and let it stand for another 5 minutes. The fragrant milky yellow bag is steamed.