Recipe: Mushroom bag (milk stuffing)

Home Cooking Recipe: Mushroom bag (milk stuffing)

Notes:

Recently popular mushroom bag, filling stuffing, favorite milk yellow filling, about 15 dosages of this side

Ingredients:

Steps:

  1. Home Cooking Recipe: A small bowl of warm water is about 30 grams, the temperature is about 30 degrees, the yeast powder is melted, and the supermarket sells small packets for 5 minutes. There will be a small foam and smell the wine.

    A small bowl of warm water is about 30 grams, the temperature is about 30 degrees, the yeast powder is melted, and the supermarket sells small packets for 5 minutes. There will be a small foam and smell the wine.

  2. Home Cooking Recipe: Flour the flour into the pot, slowly pour the yeast water into the flour 250 grams, then add 100 grams of warm milk (below 30 degrees) and stir the flour, as the case may not be all added, the flour is almost agglomerated.

    Flour the flour into the pot, slowly pour the yeast water into the flour 250 grams, then add 100 grams of warm milk (below 30 degrees) and stir the flour, as the case may not be all added, the flour is almost agglomerated.

  3. Home Cooking Recipe: In the noodles, first lick the dough and let it stand for a few minutes and then lick it.

    In the noodles, first lick the dough and let it stand for a few minutes and then lick it.

  4. Home Cooking Recipe: The temperature of the oven is about 30, and hot water is placed in the baking tray to ensure that the dough will quickly expand when it is warm. (It can be used at room temperature in the summer, and a wet towel is placed on the balcony to warm the place.) The dough is doubled and the fingers are pressed to be elastic. It’s almost gone, it’s about an hour.

    The temperature of the oven is about 30, and hot water is placed in the baking tray to ensure that the dough will quickly expand when it is warm. (It can be used at room temperature in the summer, and a wet towel is placed on the balcony to warm the place.) The dough is doubled and the fingers are pressed to be elastic. It’s almost gone, it’s about an hour.

  5. Home Cooking Recipe: During this period, make two yellow eggs and add one egg yolk (not added, more yellow color is better) butter 40 g sugar 80 g milk 100 g flour 50 g Cheng powder 10 g condensed milk 5 ~ 10 g 1. Eggs and sugar, beat with eggbeater 2. Sift into the flour, mix with the powder 3. Add the melted butter 4. Add the condensed milk, it doesn't matter. 5. Take the hot water in the pot, simmer the pot, put the pot into the pot, shovel Stir from time to time until it is evenly dried, about 10 minutes or so, you can try the taste, not sweet and add honey and milk. 6. Heat it into small balls, dry hard and not good

    During this period, make two yellow eggs and add one egg yolk (not added, more yellow color is better) butter 40 g sugar 80 g milk 100 g flour 50 g Cheng powder 10 g condensed milk 5 ~ 10 g 1. Eggs and sugar, beat with eggbeater 2. Sift into the flour, mix with the powder 3. Add the melted butter 4. Add the condensed milk, it doesn't matter. 5. Take the hot water in the pot, simmer the pot, put the pot into the pot, shovel Stir from time to time until it is evenly dried, about 10 minutes or so, you can try the taste, not sweet and add honey and milk. 6. Heat it into small balls, dry hard and not good

  6. Home Cooking Recipe: The first time, did not take so many pictures, please refer to the other kitchen milk filling practice

    The first time, did not take so many pictures, please refer to the other kitchen milk filling practice

  7. Home Cooking Recipe: Take the mushroom-boiled dough and take it out again. Squeeze out the bubbles. After rolling the dough, knead the dough and cut into small pieces. Don't cut it too much, it will swell, too big. The mushroom is not cute. Remember to leave a little bit of trim to make a mushroom handle.

    Take the mushroom-boiled dough and take it out again. Squeeze out the bubbles. After rolling the dough, knead the dough and cut into small pieces. Don't cut it too much, it will swell, too big. The mushroom is not cute. Remember to leave a little bit of trim to make a mushroom handle.

  8. Home Cooking Recipe: 擀皮子, wrapped in milk yellow filling, close the mouth, basically to this step is the practice of milk yellow buns, you can refer to the other people in the kitchen

    擀皮子, wrapped in milk yellow filling, close the mouth, basically to this step is the practice of milk yellow buns, you can refer to the other people in the kitchen

  9. Home Cooking Recipe: At the beginning of this step, only enter the mushroom mode and pinch the part of the cuff to roll a circle on the cocoa powder, gently shaking too much. The first time I used it, it was thick and solid, uneven, and the finished product was not good.

    At the beginning of this step, only enter the mushroom mode and pinch the part of the cuff to roll a circle on the cocoa powder, gently shaking too much. The first time I used it, it was thick and solid, uneven, and the finished product was not good.

  10. Home Cooking Recipe: After drying, there will be natural lines, more realistic, and a flower mushroom

    After drying, there will be natural lines, more realistic, and a flower mushroom

  11. Home Cooking Recipe: Mushroom handle, use a superfluous face to pull out a small strip of pointed head, cut the knife, flat mouth

    Mushroom handle, use a superfluous face to pull out a small strip of pointed head, cut the knife, flat mouth

  12. Home Cooking Recipe: Pay attention to the steaming on the basket, steam the drawer, or put the gauze cloth, put half of the water in the pot, don't be too full, or the bottom will be burst. Let stand for about ten minutes, the second fermentation, and then expand a little more, the embryo should be placed in the space, do not stick together and stick together. After the fire is out of steam, change to medium heat, turn off the fire in 10 to 15 minutes. At this time, you can't open the cover immediately. Wait at least ten minutes before opening the cover, so as not to retract. Steamed 3 times to sum up the valuable experience

    Pay attention to the steaming on the basket, steam the drawer, or put the gauze cloth, put half of the water in the pot, don't be too full, or the bottom will be burst. Let stand for about ten minutes, the second fermentation, and then expand a little more, the embryo should be placed in the space, do not stick together and stick together. After the fire is out of steam, change to medium heat, turn off the fire in 10 to 15 minutes. At this time, you can't open the cover immediately. Wait at least ten minutes before opening the cover, so as not to retract. Steamed 3 times to sum up the valuable experience

  13. Home Cooking Recipe: The bottom of the steamed mushroom bag is chopped with a chopstick and inserted into the mushroom handle.

    The bottom of the steamed mushroom bag is chopped with a chopstick and inserted into the mushroom handle.

  14. Home Cooking Recipe: Completed

    Completed

  15. Home Cooking Recipe: Is it beautiful to be reluctant to eat?

    Is it beautiful to be reluctant to eat?

  16. Home Cooking Recipe: The taste is also very good, the soft skin of the dough, the filling is delicate, the milk is rich

    The taste is also very good, the soft skin of the dough, the filling is delicate, the milk is rich

  17. Home Cooking Recipe: For the first time, please join us, give it a try, you can also

    For the first time, please join us, give it a try, you can also

Tips:

Basically, add some cocoa powder on the basis of the steamed buns, and make a small mushroom handle. It will definitely not be a bun. The texture of the mushroom has something to do with the amount of cocoa powder. Too much can't be done. Too little can't be done. Don't use it. Roll it all and smear it. Many places shake off gently. After drying, there will be natural lines. There is also that it is not too big to do, and the mushroom is not cute when it is inflated.


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