Teach you to make quicksand buns, the taste is flexible, the egg is fragrant and milky, sweet and salty are staggered, and you will burst with a bite

Custard bun and quicksand bun are very similar in appearance, the biggest difference between them is that the filling inside the custard bun is solid and will not flow, but if you break the quicksand bun, the filling inside will flow out slowly like quicksand, which is also the soul of quicksand bun.

Although custard buns and quicksand buns have the same golden filling, the method is different because the state of the filling is different. For a successful quicksand bag, the details of the production process cannot be overlooked. The entrance should be soft and delicate, and the filling should be able to flow like quicksand, sweet but not greasy, salty but not just right.

Today, I will share with you the practice of a quicksand bag, which will burst with a light bite, which is very delicious, let's take a look at the method. Teach you to make quicksand buns, the taste is flexible, the egg is fragrant and milky, sweet and salty are staggered, and you will burst with a bite.

【Quicksand Bag】

Ingredients: 200g flour, 3g yeast, 20g sugar, 80ml water, 100g salted duck egg yolk, 20g corn starch, 60g sugar, 40g milk powder, 100g butter. Steps:

Step 1: Add 3g of yeast powder and 20g of white sugar to 200g of flour, white sugar can not only flavor, but also promote yeast fermentation; Then add 80ml of water in batches, stir while pouring, and form a relatively hard dough, add a little less water here, and cover it with plastic wrap to rise to 2 times the original size.

Step 2: Mash 100g of salted duck egg yolk, add 20g of cornstarch, 60g of sugar, 40g of milk powder, 100g of melted butter, and stir well into a delicate and particle-free batter.

Step 3: Put the batter in the refrigerator for 15 minutes, freeze until it is solidified but not frozen hard, then divide the frozen fresh duck egg yolk into small portions, roll them into small balls, and quickly put them in the refrigerator for 40 minutes after kneading.

Step 4: The dough is fermented, take it to the board and knead it to exhaust, knead it well, knead it into long strips, divide it into small agents, knead it round respectively, roll it into a thin dough sheet with a thickness in the middle and a thin surface, so that the place to close the mouth will not be too thick, take out the frozen filling, take one, put it in the rolled dough sheet, wrap it up like a bun, be sure to pinch it tightly, otherwise it will expose the filling, pinch it flat at the end, and finish it round.

Step 5: Wrap the quicksand bag and steam it in a pot with cold water, steam it over medium heat until steam, so that it can also give the quicksand bag a second proofing time, steam it to steaming to steam, turn to high heat and steam for 6 minutes, do not open the lid after steaming, and simmer for 3 minutes to get out of the pot.

The quicksand bun that is so good will burst the pulp with a light bite, and the taste of the filling flowing in the mouth is so enjoyable, so if you like it, you should try it quickly.