Quicksand bags are very common in Hong Kong-style tea drinking, but it is not easy to do well. We want to make the dough soft, and we want the finished filling to flow like a golden sand. Is it a bit big? It doesn't matter, this time I will share with you the recipe for this golden quicksand. Er Qiao opened a personal channel in Youku and officially started uploading videos. You can go to Youku to search for "Miqi Joe's Seven Flavor Kitchen" to watch my recipe videos. The following is the video URL of the "Gold Flowing Sandbag". Don't forget to help the second Joe after reading it. http://v.youku.com/v_show/id_XOTM5NTMxNTIw.htmlAttention! Knock on the blackboard. It is a custard powder, not a gelatin powder!
Prepare the material for the filling portion first. Mix the custard powder, milk powder, and powdered sugar in a bowl. Don't forget to soften the salty butter at room temperature. Duck egg yolk must buy salted duck eggs and peel it, which will make our sands better. Don't buy a hard, whole egg yolk.
Mill the egg yolk in a mixing bowl and be sure to grind it.
Add butter and continue to stir well.
Add the mixture of custard powder, milk powder and powdered sugar and mix well.
Add the milk, continue to mix well, there will be a little absorption at the beginning, and a few more will become a smooth paste.
Dispense the filling into 12 parts, about 23g~24g per serving, put it in the refrigerator for 20~30 minutes, until it is solidified into a snowy cake and then taken out.
The frozen ice cream texture fillings are quickly taken out into a spherical shape, and laid on a baking tray with a plastic wrap to continue to return to the refrigerator for freezing until the freeze is hard, depending on the performance of the refrigerator. You can also choose to freeze overnight and it's okay.
Then start preparing the material for the dough part.
Mix all the ingredients in the dough and mix them into a dough. It will take a few minutes to smooth the soft dough. It takes a lot of patience. After simmering the dough, the dough is rounded, placed in a bowl, and covered with a plastic wrap for 40 to 50 minutes at room temperature.
After the fermentation, 12 portions were divided and each was round.
Take 1 part of the dough, crush it, take 1 part of the filling, pack it a little, and close the mouth.
They are all placed in the steamer, leaving a gap between each, and cover the lid for 30 minutes at room temperature.
After pouring the water into the pot, put the steamer on the medium heat for 8 minutes, do not open the lid, and then suffocate for 3 minutes, you can go out. Note that the fire is not too big, it will collapse or burst out.
How about, the finished product feels great, welcome everyone to Youku search 'Mi Erqiao's seven-flavor kitchen' to watch the video of the production process. http://v.youku.com/v_show/id_XOTM5NTMxNTIw.html
I don't know what is 'teaspoon (= small spoon = tsp)' 'spoon (= big spoon = tbsp)'. Here is the set of measuring spoons. This amount of ultra-light substances (such as yeast powder, cocoa powder, matcha powder, allspice, etc.) is more accurate than electronic scales.
Sina Weibo: Mi Erqiao