Ingredients: flour, sugar, milk, yeast and baking powder without aluminum.
Seasoning: 4 salted egg yolks (stuffing), 4g butter (stuffing), 22g milk (stuffing), 15g condensed milk (stuffing), 25g sugar (stuffing) and 2g corn starch (stuffing).
Practice steps:
1, sprinkle a little white wine on the surface of salted egg yolk and steam in cold water for 10 minutes until cooked.
Step 2 crush it while it's hot
3. Add sugar, butter, milk and condensed milk in a small bowl and heat with warm water until the sugar and butter are melted and mixed evenly.
4. Add egg Huang Rong and mix well.
5. Add corn starch and milk powder and mix well.
6. Cover with plastic wrap, freeze in the refrigerator for one hour, then take out and divide into 10 balls.
7. Add sugar, milk, yeast and aluminum-free baking powder into the bread machine to synthesize smooth dough.
8. Warm, moist and fermented to twice the size.
9. Take out the dough and knead it evenly into long strips, and divide it into 10 portions.
10, flattening, and rolling with a rolling pin into a disc with a thick center and a thin periphery.
1 1. Wrap a stuffing.
12, slowly close the position by running for your life.
13, convergent downward shaping, secondary fermentation to 1 times size.
14, spread oil paper or drawer cloth on the steamer, put cold water in the pot, put steamed bread, bring the water to a boil, turn to low heat, steam for 10 minute, turn off the fire, stew for 2-3 minutes, and then take it out with the lid open.