Quicksand Bag

Name: Quicksand Bag
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g Flour; 30g Sugar; 160g milk; 3g yeast; 2g Aluminum-free baking powder; 4 Salted egg yolk (stuffing heart)); 4g Butter (stuffing heart); 22g Milk (stuffing heart); 15g Condensed milk (stuffing heart); 25g White sugar (stuffing heart); 2g Corn starch (stuffing heart)

by Mom Nini

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Liushabao is a traditional famous spot in Guangdong and a common dim sum in Cantonese teahouses. The stuffing of steamed buns can flow like golden sand. Not only is the stuffing delicious, but the feeling of quicksand is also particularly attractive, so people who have eaten it will never forget it.
It is simple to say, but it is difficult to make it. I searched for the formula and did it several times. I did not adjust the formula several times to achieve good results. This time I did a better job.
Most of the quicksand buns eaten outside are made with custard powder, which is a flavor enhancer, so let's not recommend it at home. We also choose aluminum-free baking powder, and natural butter. Do you feel safe to eat such quicksand buns?

Quicksand Bag

1. Sprinkle a little white wine on the surface of the salted egg yolk, steam in a pot with cold water for 10 minutes until cooked

2. Crush it while it's hot

3. Add sugar, butter, milk, and condensed milk in a small bowl, heat the insulated water until the sugar and butter melt and stir well

4. Add egg yolk paste and stir well

5. Add corn starch and milk powder and mix well

6. After it becomes a paste, cover it with plastic wrap and freeze it in the refrigerator for an hour to harden, then take it out and divide it into 10 small balls

7. Add sugar, milk, yeast, and aluminum-free baking powder to the flour into the bread machine to form a smooth dough

8. Enter warm and moist, leave fermented to double size

9. Take out the dried dough and knead it evenly into long strips. Divide into 10 doses

10. Flatten it with a rolling pin into a round piece with a thickness in the middle and thin around the circumference

11. Pack a filling

12. Close slowly with a tiger's mouth

13. Shaping with the mouth facing down, the second fermentation will be 1 times the size

14. Cover the steamer with oiled paper or a cloth, put cold water into the pot and put the buns in the pot. After boiling the water, change to medium and low heat. Steam for 10 minutes and turn off the heat. After simmering for 2-3 minutes, open the lid and take it out

Tips:
1. Try to grind the egg yolks as finely as possible. It is best to sift them to make them smooth.

2. The baking powder must be eaten without aluminum.

3. Put cold water into the steamed buns. After steaming, turn off the heat and simmer for 2-3 minutes before taking them out to make the buns look good and not collapse.

4. As the water absorption of flour is different, the amount of milk used will be different, so add it as appropriate.

5. This steamed bun is quite high in calories, don't be greedy.