Cantonese Quicksand Bag
1.
Prepare all the ingredients for the quicksand filling first
2.
Two types of boiled egg yolks are crushed and sieved first. It is important to pay attention to this step. After sieving, the filling will be fine and no particles.
3.
The butter is softened in advance, put the softened butter in the basin, add milk powder, sugar powder, and stir evenly with a spatula. Here you need to pay attention to the butter. Use animal butter for the butter because it has a low melting point. This is the finished product. Will melt
4.
Then add the sifted egg yolk
5.
Finally use a spatula to stir into a dough
6.
Put it in a bowl and cover with plastic wrap, and put it in the refrigerator for 20 minutes
7.
After refrigerating, take them out and divide them into small groups, about 15 grams each, which can be divided into 10 small groups, and finally put them in the refrigerator for 20 minutes. Because the filling is still relatively soft, it needs to be frozen harder by refrigeration, so it’s better to pack
8.
Next, make the bun skin, first prepare all the materials
9.
Put the material of the bun skin into the bucket of the bread machine, and put the yeast on the surface of the flour
10.
Turn on the kneading function of the bread machine and knead until the dough becomes smooth. I used the Dongling bread machine and it took about 15 minutes to be in this state.
11.
Roll the dough into long strips, divide them into 10 equal parts, and cover with plastic wrap
12.
Take a small dough and roll it into a piece with a rolling pin. The middle is thicker and the edges are slightly thinner.
13.
After turning it over, take a quicksand filling and place it in the middle of the dough
14.
Finally wrap it up, and be careful to pinch the opening tightly and press it on the bottom so that it will not leak the filling during steaming. Put a small oil paper underneath when it is done.
15.
Then put it on the steaming rack equipped with the Dongling multifunctional pot, and put it on the Dongling multifunctional pot to proof it to twice its size, remember to put the lid on
16.
When it is twice as large, what is considered to be good fermentation? Use your finger to press lightly on the edge of the raw embryo. The pressed button is printed with a slow rebound indicating that the fermentation is complete. If the surrounding area of the raw embryo collapses after pressing, it means that it is Fermented
17.
Add the right amount of water to the multi-function pot
18.
Turn to the maximum heat, adjust the time to 20 minutes, and bring the water to a boil first
19.
After the water is boiled, put the buns in a pot and steam for 10 minutes. When steaming, you need to boil water on a high heat to steam.
20.
After steaming, do not open the lid in a hurry, then simmer for 10 minutes, so that the skin of the bun will not shrink and the surface of the bun will be wrinkled and not smooth because the lid is opened immediately.
21.
This kind of quicksand buns are not filled with liquid heart fillings, but they are quicksand after being broken when eaten hot. The taste is sandy, which is very delicious.
Tips:
1. If you don't have this multi-function, use an ordinary steamer
2. Ordinary steamers also need to be simmered in the pot for 10 minutes before opening the lid after steaming.
3. Note that when opening the lid, slowly uncover an extra corner first, and then withdraw the lid from the side, so that the water on the lid will not drip onto the surface of the bun.
