I believe that milk yellow buns are one of the must-have snacks that many Cantonese people go to the tea house to drink tea. Anyway, my little princesses like sweet stuffed buns, so they all like milk yellow buns! Which child wouldn't like to make homemade oil-free milk yellow sauce with animal-shaped milk yellow bag?
|The following is the oil-free milk yellow sauce material|
Heat the milk slightly, let the fingers feel slightly hot, add yeast and mix until melted, let stand for 5 minutes.
Put low and high powders in a pan and mix well. Add sugar and mix well. Pour in milk and mix with chopsticks to form a flocculent. Do not add the powder in this step all at once, leaving 10-20g to adjust, because the water absorption of each brand of flour is different.
Use hands to knead dough into "three-light" dough, namely surface light, plate light and hand light. If you feel the dough is slightly sticky at the beginning, don't just add powder, it will naturally not stick your hands after kneading for a while.
Put water in the pot and open the fire to about 60 degrees to start smoking. The edges start to emit small bubbles. Put in a steaming rack. Put the dough and the plate in it. Cover and ferment for about 1 hour. If you feel the water is cold during the period, you can turn on the fire for another 20 seconds and then turn it off. Never boil the water. This method is especially suitable for winter.
When it is fermented, it is made with milk sauce. Add egg yolk and fine sugar, stir thoroughly until light yellow.
Sift in low powder and corn starch, mix well until no particles.
Drop a few drops of vanilla extract into the milk, stirring constantly over low heat until boiling.
Slowly pour the boiling milk into the egg yolk batter and keep stirring.
Stir the milk custard evenly and pour it back into the pan again. Heat it on a low heat and keep stirring until the paste is smooth. Leave the fire as soon as it sees boiling. Pour into a container and let stand after cooling.
After the dough has doubled in size, remove the dough with a finger dipped in a powder and won't bounce.
Sprinkle dry powder on the chopping board or silicone pad, and knead the dough to vent. Knead the dough into long strips, and then cut into pieces of about 40-50g.
Roll out the medicinal herbs into a thick and thin skin, put in a creamy sauce, and close.
Bunny shape: shape the wrapped dough into an oval shape, use scissors in the first third position, cut two knives to make ears, and cut a knife in the middle to make a tail.
Hedgehog shape: Starting at the first third position, cut a few knives line by line to become a little hedgehog's thorn.
Put the steamed buns in a pot filled with cold water, proof for 20 minutes, and then start to steam in cold water, steam for about 8 minutes, then simmer for 3-5 minutes.