Here are the ingredients that you will be needing!
【1】 Salted egg yolk 200g,
【2】 whipped cream 200g,
【3】 milk powder 100g,
【4】 butter 75g,
【5】 sugar 50g.
【1】 150g low-gluten flour,
【2】 15g corn starch,
【3】 80g water or milk,
【4】 2g yeast (high sugar tolerance) ,
【5】 2g baking powder,
【6】 12g caster sugar.
【1】 Egg yolk stuffing part: 200g salted egg yolk (raw) surface is sprayed with white wine, steamed in a pot, about 20 minutes.
【2】 Take out the steamed salted egg yolk and crush it, the thinner the better.
【3】 Heat the butter and white sugar in water. Add the butter, white sugar, minced egg yolks, whipped cream, and milk powder that has softened into water into the mixer to make a paste.
【4】 Pour the whipped egg yolk paste into the crisper and freeze for 1-2 hours
【5】 Knead the frozen egg yolk filling into small balls and put them in the refrigerator for later use
【6】 Dough: low-gluten flour, cornstarch, sugar, baking powder into the basin, 80g warm water add yeast, stir and pour into the basin, stir with chopsticks to form a flocculent, then knead it with hands until smooth, cover to keep fresh Proof the film for 10 minutes, knead it into a dough, cover it and ferment to 1.5-2 times the size, take it out, divide it into 30g small buns, daring to form a thick dough with four thin sides in the middle, wrap it with egg yolk filling, and close it. Put the pot on the pot to wake up for about 20 minutes, boil the pot to steam for 6 minutes, and let it out for 2 minutes.
【1】 If you want the quicksand to control the steaming time, you must remember to open an underwater pot and fire for 6-8 minutes. If it takes a long time, the quicksand will not disappear.
【2】 This time the egg yolk filling recipe can make about 40 fillings. If you can't use it up, put it in the freezer directly, and just take it out and pack it when you use it next time.
【3】 This dough can be made into 8 bun of about 30g. If you can't finish the wrapped quicksand buns, you must steam them and let them cool and then put them in the freezer. When you eat next time, steam them in a water pot for 8 minutes. Around, there will still be quicksand.
【4】 After the egg yolk filling is rounded, it will be easier to pack when it freezes
【5】 I have used all-purpose flour for noodles, but I personally think that low-gluten flour plus cornstarch tastes better. If you like the stronger noodles, you can also choose all-purpose flour.
The above food formula, especially the seasoning formula, is for your reference only. I suggest you make adjustments to different degrees according to the actual situation of different raw materials in your country. Because the above recipe is only my recipe and making method in Hong Kong.