“Milk yellow is her daughter’s favorite. She only eats steamed buns with milk yellow or bean paste.Today, I made glutinous rice rolls and some yolk bags, and I had breakfast in a few days.Fangzi is also the prescription of milk-flavored steamed bread. This is the universal prescription of my steamed bread. It is full of soft milk.
|Whole milk powder||15g|
|custard powder||1 teaspoon (without or without)|
Put the dough material into the bread machine, according to the dough process, knead into a smooth dough, fermentation to 2 times the size.
During dough kneading, make custard filling.Mix milk, light cream and sugar until sugar dissolves.
Add melted butter and mix well.
Beat in the eggs and mix well.
Sift in the powder.(Someone asked what tool is used to screen powder?There is a special sieve, you can also use the sieve in the picture.)
Stir until no particles are present.
Sift into a non-stick pan.(But screening is OK)
Stir-fry over low heat until solidified.
Used to make steamed buns, do not need to fry too dry, just in groups.
Cover it with plastic film and cool it. Divide it into 35 grams and 13 portions.(It can also be divided directly into 10 copies)
Take out the fermented dough, press the exhaust, divide into 10 equal parts.)
Take one part and wrap it in milky yellow stuffing.
Close down and arrange into spherical shape.
Put it in a steaming pot and let it ferment for 30 minutes (20 minutes in summer).
Cook in a cold water pan. Turn the heat to boil and steam for 15 minutes. Turn off the heat and simmer for 5 minutes.
Soft milk smells good.
Works by Elmonte from Food World