Quicksand buns with rich milky aroma

Overview

In Cantonese dim sum, you can often eat this quicksand bun. The soft dough wraps the yellow filling, and is steaming hot with a strong milk aroma. When you eat it in your mouth, it has the rustling feeling of egg yolk, mixed with the hot butter, and it is extremely sweet. Although the theme of this telecommunications is quicksand, the skin is the soul! That kind of soft and white dough is difficult to make. I've researched many ways and all ended in failure. Although the dough made this time is soft, it is yellow. I don’t know why~. In my tips, I explained the various problems I encountered while making a face. Welcome everyone to give me advice~

Tags

• staple food
• home cooking
• baking powder
• butter
• corn flour
• cream
• high gluten flour
• low gluten flour
• milk powder
• salted egg yolk
• white sugar
• yeast powder

Ingredients

Steps

1. 1 Steam salted egg yolk, crush and set aside

   

2. 2 Powdered sugar and milk powder, weigh and mix until ready to use

   

3. 3 Mix the butter and cornmeal and set aside

   

4. 4 Melt butter over water and mix with egg yolk, corn flour, sugar powder and milk powder to make filling. Note that the filling must be made first, then put it in the refrigerator and freeze it for about 1 hour. until it solidifies (like the hardness of ice cream)

   

5. 5 Mix the weighed dough with yeast powder and baking powder, add about 250 ml of water and mix. Knead the dough vigorously until the surface is smooth and no longer sticky. Place the kneaded dough in a warm and moist place to rise. I used a steamer and put warm water under the steamer.

   

6. 6 The proofing process takes about 1-2 hours. This is the proofed dough, which is 1.5 times the size of the previous one. It's soft to the touch.

   

7. 7 Deflate the risen dough and divide it into 15 equal portions

   

8. 8 Take out the wrapped filling and start wrapping while the filling is still frozen. How to make the dough: I use a rolling pin to roll the equally divided dough into a dough about the size of my palm, fill it with filling about the size of a quail egg, and then roll it into a ball.

   

9. 9 This is the finished quicksand bag; let it rest for 30 minutes after wrapping. Put oil paper on the bottom before steaming to make it easier to put on the steamer. Steaming time: 10 minutes on high heat. Please note that during the steaming process, the quicksand buns will be about 30% larger than before steaming. Don't place them too close together.