My family usually buys steamed buns outside, and basically only buys quicksand steamed buns. Everything else is made at home, and the quicksand bag has always been very troublesome and has never been tried. Recently, I want to try Liu Xin moon cakes, so the first step is to open the sandbag. After two adjustments, it was finally successfully completed. After tearing the steamed stuffed bun, the delicious quicksand stuffing immediately showed a flowing state.
To make quicksand stuffing, the quality and processing of egg yolk are very important. Eggs must choose grass eggs with rich and delicate yolk. Salted egg yolk is best freshly knocked out from duck eggs, so that salted egg yolk will produce oil and sand. The made quicksand bag will smell of rustling. Let's share with you the results of these two adjustments.
material preparation
Dough materials: flour 2 10g, sugar 10g, yeast 2g, water 1 10g, oil 10g.
Filling of quicksand: salted egg yolk 170g (9 pieces), 2 egg yolks, animal butter 105g, 50g of milk powder, 9g of custard powder, 80g of sugar, gelatin tablets 1g, and 35g of coconut milk (whipped cream or milk can be used instead).
manufacturing method
Step 1: Knock out the salted egg yolk and remove the white film on the surface. Spray a proper amount of high-alcohol liquor to remove fishy smell, and bake in the oven 180℃ for 6 minutes. When you hear the hissing, you can take it out of the oven. Don't overdo it. If it is vacuum-packed egg yolk, soak it in corn oil for one night before using it.
Mash the egg yolk into a paste by any method. You can use a grinder or scrape the back, as long as the effect is enough.
Step 2: After two eggs are cooked, take out the yolk and grind it into mud. Try to be a little more exquisite, and friends who are more demanding can sift it.
Mix the two kinds of egg yolk pastes evenly and pound them with a spoon for a while to make the delicate egg yolk taste better.
Add softened butter, put on gloves and knead until the butter is completely absorbed, and the yolk balls become softer and softer. Please use animal butter with low melting point to really achieve quicksand state.
Add milk powder, sugar, and custard powder, and stir well to form a paste.
Step 3: Squeeze the gelatin tablets soaked in cold water, add coconut milk, heat and stir in water until they are completely melted. The temperature should not be too high, which will affect the solidification effect of gelatin.
Pour coconut milk into the yolk paste in batches, stirring while pouring. Completely absorbed before falling down.
Finally, the state of the yolk paste is shown below, and the spoon is not broken when it is lifted and dripped. Cover with plastic wrap and refrigerate for more than two hours, preferably one night in advance. Gently knead the solidified yolk paste into balls, each about18g, and continue to refrigerate for later use. Don't freeze the stuffing here, so as not to affect the proofing of steamed buns.
Step 4: Pour all the dough materials except the liquid materials into the basin and stir evenly, and pour water while stirring. When flocculent, add corn oil to make smooth and delicate dough. Adding the right amount of oil makes the dough more delicate, smooth and shiny, and at the same time has better ductility.
Sealed fermentation to double the size, the smooth dough surface is torn and the inside is honeycomb.
Take out the fermented dough and sprinkle some dry powder on the chopping board to prevent sticking. Rub and exhaust, and arrange into long strips. Cut into tablets about 38 grams in size. When the dough is kneaded in place, the sub-section of the dough is very thin and there are no air holes.
Roll out the dough, cover it with plastic wrap and relax for fifteen minutes.
Step 5: Take a loose dough and flatten it. Sprinkle a little dry powder, roll it into a tongue, and then fold it two or three times. Adjust the horizontal dough roll vertically, roll it out, then fold it up and form a circle.
The dough that has been rolled twice is pressed into a round dough. Don't roll it too thin here to affect the proofing, and at the same time prevent the steamed stuffed bun from Explosicum.
Put a stuffing ball on the rolled dough, wrap the steamed stuffed bun with a bald head and fold it with a tiger's mouth. Finally, knead and pull off the excess flour.
The mouth is closed downward to complete the molding. You can put the green nest in the middle with your palm and knead it smoothly.
Step 6: add enough water into the steamer, put the blank on the steamer paper and put it into the steamer. Pay attention to the interval and leave enough room for awakening. Pay more attention to the interval between sandbags, which will be exposed once they are stuck.
It's hot now. Cover it up and wake up for fifteen minutes. Bring the fire to a boil, steam the water for 8 to 10 minutes, turn off the fire and stew for 2 minutes, and then take out the pot. It doesn't take long to flow sandbags, and it's easy to Explosicum.
Steamed bread is delicate, soft and shiny. After two attempts, quicksand finally appeared and tasted sweet.
Originally unimaginable quicksand bag is very simple to make, as long as you are willing to try. When rolling the skin, try to roll it twice like bread shaping, and you can omit it if it is troublesome. Thank you for your support and concern. I wish you all a happy life and surprises.