Pig quicksand bun
2024-04-23 12:58:16 1303
The cute shape of the pig quicksand bag is a favorite of children, not only can it increase the fun of eating, but also promote appetite! Try it out for your baby! You can also let your child complete it with you!
Details of ingredients
Technique
Steps to make Pig quicksand bun
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1. Take a bowl and put it in flour![]()
2. Add yeast to warm milk and stir well![]()
3. Add milk to flour![]()
4. Hecheng smooth dough![]()
5. Take off some small dough, add rose essence and knead it into red dough![]()
6. Put the red and white dough into a bowl, cover it with a damp cloth, and put it into the oven for low-temperature fermentation![]()
7. This looks like it has been fermenting for 40 minutes![]()
8. Take out the fermented white dough and flatten it to vent the air![]()
9. Divide the dough into 6 pieces and let it relax for 15 minutes![]()
10. Preparation work done one day in advance: Steaming salted egg yolks in a cage for 5 to 8 minutes![]()
11. After steaming, take out and chop it into small pieces![]()
12. Cut the butter into slices and let it soften naturally at room temperature. Add sugar and milk and stir well![]()
13. Pour corn starch, milk powder, cheese powder, and condensed milk into a bowl and stir evenly![]()
14. Add salted egg yolk again![]()
15. Stir well to make the quicksand filling, then cover it with cling film and freeze it in the refrigerator for more than 6 hours. It is best to divide it into 6 parts when it is frozen or not, and round it up![]()
16. Flatten the red dough and roll it out, then use a mounting nozzle to snap out small round pieces![]()
17. Take a small dough and roll it open. Wrap the filling in the dough, make sure it is well wrapped, otherwise the filling may leak during steaming![]()
18. Take out all four small circular pieces and use two pieces to make ears. Squeeze a complete piece flat and rub two holes with a toothpick to make a nose. Use sesame or black small dough to make eyes (not specified in this material)![]()
19. Put the prepared food into a steamer lined with oil paper, add warm water to the pot, and let the steamer ferment for 20 minutes on top of the pot. Steam over high heat for 15 minutes and simmer for 5 minutes before serving
