I recently learned Chinese dim sum with the master, which gave me more insight into the midpoint. So let me introduce my master first: Master Zhang Guoxing was born in Shanghai, debuted in Hong Kong Typhoon Shelter, and studied at the Xijiao State Guesthouse in Shanghai. He has produced food for many national leaders. Participated in professional pastry schools across the country, specializing in learning with local masters. In 2010, the National Culinary Competition won the Gold Award, the 2010 World Expo Cooking Competition won the Special Gold Award, and the 2011 Shanghai Food Expo Gold Award. In 2013, he produced the “Longjing Teapot Crisp” which was awarded the title of China, the 2014 Pudong Cooking Competition Gold Award. In 2014, it was awarded as a Chinese culinary master by the Hotel Association. Today's snack is a milky yellow bag. After the master's own improvement, the simplest way to simulate the best taste of the master chef in the hotel's kitchen! !
Mix all powder evenly
Pour milk, coconut milk, oil,
Pour the liquid into a well-mixed powder
Face to face three lights: face light, hand light, basin light. (There is a pressing machine that can directly press the light, if not, wrap the plastic wrap, wake up for 15 minutes, then knead the face until it is smooth.)
When waking up the dough, divide the milk fillings. (Add 1/4 cooked salted egg yolk to the milky filling, which is more delicious.)
The loosened dough is thin, about 6 mm
Use a circular engraving, press out the round leather, and pack the milky yellow filling according to the soup
Hands with a slight round shape
Put in the steamer, cover and continue to wake up for about 20 minutes
The water boils and the fire evaporates for about 8 minutes.
1. The air-conditioned room wakes up for about 40 minutes, the kitchen wakes up for about 25 minutes. 2. The formula is about 25 to 30.