Carrot-flavored Quicksand Buns

Name: Carrot-flavored Quicksand Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Flour; 2g White sugar; 1.5g yeast; 100g carrot juice; 20g Salted egg yolk; 20g butter; 20g Custard powder; 20g milk powder; 12g milk

by Soybean family

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I shared a carrot-flavored Hanamaki two days ago. Many friends expressed their love. I shared the quicksand buns for breakfast today. Then a friend asked about the practice of quicksand buns. The details of the quicksand buns were also shared some time ago. Today I will share the quicksand buns made with carrots. In addition to the carrot juice added to the dough, the fillings have also been slightly changed in the quicksand buns this time, so that everyone can see different quicksands very clearly. effect.
The filling of the quicksand bun mainly uses fresh salted egg yolk as the raw material, with milk powder and other raw materials. The finished filling needs to be frozen before use, otherwise the quicksand effect is not ideal.
Reference weight: 6"

Ingredients

Carrot-flavored Quicksand Buns

1. After the carrot is peeled and washed, put it in the wall-breaking machine and add an appropriate amount of water to select the fruit and vegetable function to make juice (the ratio of carrot to water is 1:1)

2. Add flour, sugar and yeast to the carrot juice and knead it into a smooth dough, cover it with plastic wrap and let it stand for about 10 minutes (flour 150g, white sugar 2g, yeast 1.5g, carrot juice 100g)

3. Take out the quicksand filling that has been refrigerated in advance from the refrigerator and divide into 6 rounds

4. Knead the left dough into long strips and divide them into 6 equal parts, each about 40g

5. Take one of the small doughs and roll them into thick and thin dough around the middle

6. Take a quicksand stuffing and put it on the dough

7. Filling, closing, rounding

8. Put the wrapped quicksand bag in a steamer lined with greased paper, and put the lid on to ferment

9. After the dough has been fermented to double the size, put a proper amount of water in the steamer. After the water is boiled, put the fermented quicksand bag and steam on medium heat for about 8 minutes. Turn off the heat and simmer for 2 minutes.

10. This picture is the effect of freezing the quicksand filling in advance, so it is recommended to freeze the quicksand bag in advance, and the quicksand after refrigeration is not as effective as freezing.

Tips:
1. When kneading noodles, the amount of flour and carrot juice is flexible
2. The quicksand fillings shared this time have not been frozen and obviously have no quicksand effect, so the method of making frozen fillings is recommended during the production process:
1. The butter is softened at room temperature in advance, add white sugar and beat with a whisk until it is very smooth
2. Put the salted duck eggs in the pot in advance and add water to cook. After the cooked salted duck eggs, remove the protein, and crush the egg yolk with a spoon.
3. Add the crushed salted egg yolk to the butter and mix well
4. Add custard powder, milk powder, and milk and mix well, cover with plastic wrap and put in the refrigerator for more than 3 hours