Fruit and Vegetable Molar Sticks | Beautiful and Delicious Steamed Buns that Melt in Your Mouth

Fruit and Vegetable Molar Sticks | Beautiful and Delicious Steamed Buns that Melt in Your Mouth

1. The butter is softened at room temperature and whisked a few times with a whisk.
>>The butter cannot be replaced with other oil, because the liquid oil cannot be dissipated.

2. Sift the egg yolks and add.

3. Beat until the butter is white and bulky.
>>To make different flavors, the first 3 steps are the same. If you make 2 flavors, you can play twice together, and then evenly split.

4. Add fire dragon juice and beat evenly.

5. Add milk powder and low powder, mix well.

6. Add potato starch and stir well.
>>There is no potato starch, you can temporarily replace it with corn starch, but the small steamed buns made of potato starch taste a little better, so buy it.

7. Dump into a ball with your hands, don't knead hard, cover with plastic wrap and do the next one. If you only do one type, you can rub the ball in a group. It doesn't matter if you don't wake up. The dough is really wet and sticky, you must wake up.

8. Start rubbing the small steamed buns, rolling them into thin and long strips, and cutting them into one, not too big. Pay attention when rubbing, the unused dough is still covered with plastic wrap, exposed to the air for a long time, and the moisture dries, the baked small steamed buns will crack.

9. Rub them one by one, you can rub them in single color or mixed colors. It is found that the two colors are both pulled a small piece, and the blend is particularly beautiful. There are only a few mixed colors in this set, and the next one is full of mixed colors. After rubbing, spray a little water with a small watering can to prevent cracking.
>>This step is the time to test my mother. A good person can rub 4 or 5 with one hand at the same time. I can't do it, I can only rub one by one honestly. It’s normal to have a big or a small one. The small steamed buns you buy are as big as the ones made by the machine, not by hand. Try to be as big as possible.

10. The oven is 140 degrees, the middle layer is heated up and down for 25 minutes, and after baking, it is simmered for 3 minutes and take it out. The entrance melts, and it is a bit loose.

11. Baked in a small oven is a bit pit, the color of a plate is particularly uneven. It is baked in a Siemens 70-liter oven, and it does not color at all. The small steamed buns have the next color. I am lazy and didn't take pictures. If you want to see, you can add my personal number. !

Tips:

I am a national child nutritionist. I am familiar with the healthy diet needs of infants and young children, and I am proficient in cooking.
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