#四session Baking Contest and It's Love to Eat Festival#qingsha Bao

Name: #四session Baking Contest and It's Love to Eat Festival#qingsha Bao
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Big bag of powder; 5g yeast; 75g Sugar; 180g water; 20g oil; 15g condensed milk; 250g Sands Dumpling Core; 100ml lard

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Liushabao is a traditional famous spot in Guangdong and a common dim sum in Cantonese teahouses. The taste is flexible, rich in wheat aroma, and high nutritional value.
The filling of the quicksand custard buns should be made with salted egg yolks. First, steam the salted egg yolks, squeeze them, and add white sugar (preferably fine white sugar), add some cream, if there is no cream, use lard instead (Lard or cream is best to use solidified), be sure to stir well, and then put it in the refrigerator and freeze it before taking it out to make a bag.
I fell in love with this dim sum when I was in Guangdong, and when I came home, I wanted to try to make it myself. But this stuffing is too complicated, I haven't dared to use it for so long.
I encountered a white shark and discovered that there was a finished product of quicksand filling. Simply mixing and mixing can make a delicious quicksand filling. I was really overjoyed. I went home and tried it. With the ready-made fillings, the delicious quicksand buns are easy to make. And delicious. "

Ingredients

500g Big Bag Of Powder
5g Yeast
75g Sugar
180g Water
20g Oil
15g Condensed Milk
250g Sands Dumpling Core
100ml Lard

#四session Baking Contest and It's Love to Eat Festival#qingsha Bao

1. Ingredients are ready

#四session Baking Contest and It's Love to Eat Festival#qingsha Bao recipe

2. First make a big bag of dough, put the ingredients in the main ingredient into the bread machine, knead it into dough, and ferment for later use

3. Make the custard filling while the dough is fermenting: Put the filling powder into the container, add 100 grams of lard and 75 grams of water, stir evenly and freeze for later use

4. The dough is fermented

5. Put it on a dusted panel to exhaust

6. Divide into equal parts and round

7. Roll the dough into round pieces

8. Scoop a spoonful of Sands Filling and put it in the middle

9. Wrap it up and squeeze it tightly

10. Close the mouth downwards, cover with plastic wrap, and send twice to twice the size

11. Put the second-made buns into the steamer and steam them.

12. Hot on the table myself

Tips:
1. The lard in the quicksand filling can also be replaced with butter, but it is best not to use vegetable oil, because the quicksand does not work well.
2. The stuffing is frozen hard, you can pack more.
3. The mouth must be squeezed tightly to prevent the juice from leaking out.