You don't need to buy quicksand buns to be delicious, teach you to make them yourself at home, they are delicate and smooth, and you can't stop eating them

【Quicksand Bag】

1. Ingredients: 5 salted egg yolks, 250g of flour, 25g of milk powder, 50g of butter, 50g of white sugar, 3g of yeast powder.

Second, the practice of quicksand bags:

1. Prepare all the ingredients, put the salted egg yolk into a bowl, add a little white wine, a little cooking oil, put it in the steamer, and steam the salted egg yolk for later use.

2. Take out the steamed salted egg yolk and pound it with a spoon into salted egg yolk puree. In order to make it delicate, we must filter it. After filtering, add milk powder, softened butter in advance, 40g of white sugar, and mix well with your hands. Cover with plastic wrap and put in the refrigerator for half an hour, then take them out, divide them into small balls, place them on a plate, then cover them with plastic wrap and put them in the refrigerator to refrigerate.

3. At this time, we start to mix noodles, prepare a bowl, fill 140ml of warm water, pour the yeast powder into the warm water, and stir the yeast powder with chopsticks until it melts. Prepare a basin, pour the flour into the basin, add 10g of white sugar, and stir well with chopsticks. Then mix the dough with yeast water, stirring while pouring until there is no dry flour and a large flocculent shape, then knead the dough with your hands and knead it into a smooth dough. If it is not convenient in the basin, you can directly put it on the board and knead it, and then knead it directly into long strips and cut it into evenly sized buns. Sprinkle some dry flour to prevent sticking and cover with plastic wrap to prevent moisture loss.

4. Take a dough agent, stretch it with your hands, then flatten it with your hands, and then roll it into long strips with a rolling pin. Then fold it in half and continue to roll it out into long strips, so that it is rolled several times more repeatedly to make it richer. In this way, you can roll it out four to five times repeatedly, take a freshly made filling, put it in the middle of the dough, close it with a tiger's mouth, pinch the closure tightly, and then arrange it into a bun shape. Put oiled paper in the steaming drawer to prevent sticking, put the prepared quicksand bun raw embryo on it, and after all are done, cover it with a lid and let it rise for about 20 minutes. If the weather is cold, you can put warm water to proof, which will be faster.

5. The bun is fermented, and you can see that its volume has become significantly larger. Boil a pot of boiling water first, put the steaming drawer on the water after boiling, and continue to steam on high heat for 8 minutes. When the time is up, turn off the heat, do not remove from the pan immediately, and simmer for 5 minutes first. This prevents the bun from collapsing and makes it fluffier and softer. Break one open and take a look, the filling inside is golden and smooth, and it tastes particularly fragrant. There is also the rich aroma of butter and milk powder, as well as the salty taste of salted egg yolk, which is staggered with salty and sweet, and it will not get tired at all, and the more you eat, the more you want to eat.