Cantonese characteristic quicksand bag, how to make a bite of quicksand?

Cantonese specialty refreshments can be said to be very diverse. Almost any kind of morning tea can make people have an appetite, especially the quicksand bun is very sweet, which is the preferred choice of many friends for morning tea. Quicksand buns are very popular with foodies because they can be quicksand in one bite.

Many friends think that it is very difficult to make a quicksand bag like this, but as long as you master the skills, the method of making a sandbag is also very simple. First of all, we prepare salted egg yolks, fresh egg yolks, milk powder, sugar, butter, flour, boiled eggs and salted duck eggs, cut out the egg yolks, and then put them in a container, while they are hot, use a spoon to crush them. Then put the butter, add sugar, milk powder and stir evenly, then add the crushed egg yolk, and stir evenly.

After stirring well, put these things in the refrigerator for 20 minutes, then take them out and divide them into small round balls of uniform size after refrigeration, continue to refrigerate after dividing into small round balls, and then put the flour into the basin and noodles, put yeast, baking powder and sugar, and then pour warm water in turn, knead it into a dough, cover it with a plastic wrap, and then ferment, wait until it is fermented and arrange it into a small dough, then press the dough with your hands to flatten it, and then put in the egg yolk filling that was refrigerated before, Crumple into the shape of a quicksand bag.

After wrapping, put it aside and let it rise for 20 minutes, then pour water into the pot, and after the water boils, put the small dough in the pot and steam for 10 minutes. First of all, when making this quicksand bag, the ingredients we prepare must be sufficient, such as duck egg yolk and egg yolk, because normal egg yolk and salted duck egg yolk will produce a particularly strong fragrance, before making this quicksand bag, you first need to steam the egg yolk, and then pick it out, crush them while it is hot, and add sugar when you go to bed early.

Of course, the amount of sugar can be adjusted according to personal taste, because the quicksand is not solidified, so you need to put the quicksand in the refrigerator for a while, and wait until they solidify into a small ball, you can wrap it normally, and the kneaded dough needs to ferment for a while, add warm water when adding water, the dough will be softer, and the steamed dough will be more fragrant and soft. In the end, after we finish steaming the quicksand buns, don't turn off the heat, take them out immediately, and let him simmer in the pan for a while to prevent the dough from retracting.

First of all, add an appropriate amount of flour, salt, and sugar to the bowl, then add an appropriate amount of water, stir evenly to make a dough, and then put the bean paste in it and put it on the pot to steam for a period of time.

Prepare the flour, add yeast and stir well, knead the dough, wait for the dough to rise to twice the size, then add the bean paste to the bowl, add sesame oil, add an appropriate amount of seasoning, wrap it into the dough, and wrap it into a bun.

Ingredients: 300g flour, 100g milk, 4 salted duck egg yolks, 3g yeast, 2g baking powder, 45g sugar, appropriate amount of butter.

1. Knead the flour, yeast, baking powder and milk into a smooth dough and let it sit for 15 minutes.

2. Steamed salted egg yolks.

3. Crush with the back of a knife.

4. Add sugar, a little milk, and butter and mix well to make a filling.

5. Roll the dough into long strips, divide into 10 equal portions, and flatten by hand.

6. Place the filling in the middle of the dough.

7. Pinch and tighten the mouth.

8. Close face down.

9. Wrap it all.

10. Arrange it on the steaming drawer, ferment to twice the size, put it in a pot of cold water, steam it for 10 minutes on medium heat, turn off the heat, and then open the lid after 3 minutes, and remove from the pot.

11. Finished product drawing.

Quicksand filling.

The characteristics of condensation and solidification in case of hot melting, when the filling is refrigerated, it becomes a solid package into the bread, and then becomes a liquid state after steaming, so it can flow out after cutting, and because the filling that flows out is yellow, it is named quicksand bag by the image. The quicksand bun has a salty and sweet taste, rich milky aroma, which makes people unforgettable, and it is a very distinctive representative dim sum in Cantonese refreshments!

Quicksand buns are really one of my favorite Cantonese dim sum, and in addition to steaming, there is a more extreme one that is fried, which is really a combination of extreme high calorie and rich and mellow aroma, let's talk about how the "quicksand" of quicksand buns is made.

The "quicksand" in this delicious quicksand bun is actually a mixture of salted egg yolk (steamed in advance), butter and sugar, so while it is rich and sweet, the calories of this thing are very high.

The filling of quicksand buns is actually very simple, just add a little milk condensed milk to the steamed egg yolk and mix it with whipped butter for a simple mix, the only thing to note is that it should be refrigerated before wrapping!

The quicksand filling should be done before the dough, because the quicksand filling needs to be refrigerated first to make the butter solidify, so be sure to wrap the quicksand filling with plastic wrap and send it to the refrigerator for more than 1 hour before wrapping.

The inside is mainly made of bean paste, and when you bite into it, Huiyou will kill it.

I think most of them are made of red bean paste, and there are no other ingredients.

The yolk of a salted duck egg is usually placed and then served with a lot of ingredients, such as butter.

I think it's similar to the soup in the soup dumpling, but I haven't eaten it and I don't know how to make it.

It's all made of bean paste, and quicksand is just another state of bean paste.

It's just ordinary bean paste, but it's similar to the juice in a soup dumpling.

It's all kinds of stuffing that you can buy somewhere else, and then wrap it in it, so that it becomes a variety of quicksand bags.

Usually this kind of filling is sold in supermarkets, and we control the heat when steaming.

The quicksand in the quicksand bag really uses egg yolks, and it's salty and fragrant salted duck egg yolks! In addition to salted duck egg yolk, it is generally paired with milk, butter and other materials to fuse the milky aroma of dairy products with the salty aroma of duck egg yolk.

It can be steamed, and there is another more extreme type that is fried. It is a combination of extremely high calories and rich mellow aroma.

Custard buns. Custard filling ingredients: 1 egg 2, 20 grams of flour 3, 2 teaspoons of custard powder 4, 45ml of milk, 50 grams of sugar 6, 20 grams of butter.

Custard filling making:

1 Beat the butter first.

Add the sugar in 2 minutes and stir separately.

Add the eggs 3 times, stir well, and finally pour in the milk, and then add the powder and custard powder.

4 Steam the mixed batter in water and stir every 10 minutes until there is a lump feeling, be sure to stir well.

5 Stir while steaming, and the ingredients of the crystal skin will be ready for about a few minutes: gram of flour gram corn starch ml salt = 1 4 teaspoons.

Production process: 1 Sieve the materials, stir evenly, at this time there is no water, light powder.

2 150ml of water microwave quickly heated to a boil.

3 Slowly add hot water and stir quickly, because it is hot, so stir with chopsticks first, be sure to be even, let the hot water scald the flour.

4 Hands gradually adjust to the heat and knead the dough.

5 Put 1 2 tbsp salad oil.

6 Rub until the surface is smooth and see the shine of the surface.

7 Cut into about 10 grams.

8 This serving can be made into 15 pieces.

9 The custard trap is also divided into 15 portions.

10 Roll out into a leather bag and fill it.

11 Make the bottom of the closed surface, put it in the mold, press out the pattern (I don't have the mold to save it), and the paper is oiled and put into the snack.

12.Wait for the steamer water to boil and then put it on to steam, use high heat for 3 minutes, then change to low heat and simmer for 1 minute.

Quicksand Pack Material:

1.1 pound of noodles.

2.225g of flour

3.Sugar 225 g

4.1 8 teaspoons of alkaline water.

5.Stinky powder 4g

6.Water 38g

7.Baking powder 4g

8.80g of butter

Quicksand Stuffing Ingredients:

Please refer to it"Quicksand stuffing making"

Lapping manufacturing method: 1Mix the dough and sugar first.

2.Add lye, stinky powder, water, butter, flour and baking powder to the dough and knead until smooth.

How to make the milk queen filling:

Please refer to it"Quicksand stuffing making"

Merge Practices:1First, knead the dough into thick strips, then divide it into small pieces by hand, flatten it into a circle with a wooden stick, and put in an appropriate amount of quicksand filling to form a full shape. Steam over high heat for about 10 minutes.

Quicksand stuffing making

1.Hard Milk King 300g

2.200g of milk powder

3.20 g of butter

4.1 salted egg yolk.

5.400g raw sugar

6.30 g of corn flour

Method:1Start by mixing the corn flour with the hard milk king.

2.Add raw sugar, butter, milk powder and salted egg yolk to the hard milk queen and mix and rub together.

Ingredients: 300g flour, 80g sugar, 2 carrots, 150ml water, 4g yeast, 10g unleaded baking powder, 70g chestnut powder, 100g sugar, 100g butter, 5 salted egg yolks, 50g milk powder.

Method: 1. Divide the flour, sugar, yeast and lead-free baking powder into two equal parts and put them in the basin; Wash and peel the carrots, mix half of the water with the carrots and squeeze them into juice, dissolve the yeast in the water and carrots, and let stand for 5 minutes for later use. 2Knead the two parts of flour into a dough with water and the carrot juice made earlier, and ferment for later use.

3 salted egg yolks steamed (8-10 minutes) and crushed. Add sugar, butter, chestnut flour and milk powder to the egg yolk, mix well, and add a little carrot juice to make the filling. 4. Refrigerate the prepared filling for 20 minutes.

5. The dough is fermented to twice the size of the original and is honeycomb-shaped; Gently squeeze the dough with your hands to remove air bubbles. 6. Rub the flour until it is soft and moderate, and cut it into several small pieces. Knead back and forth into long strips, and spiral the three two-color noodles into a mixture.

7. Refrigerate the filling, remove it and knead it into a ball. 8. Gently flatten the two-color agent, wrap it in the filling, and roll it round. Place in a steamer and let stand for 30 minutes.

9. Take it out, put it in the drawer after boiling the water, and steam it over high heat for 10 minutes. Turn off the heat, open the lid after 3 minutes, and remove from the pan.

Handling salted egg yolks is the key to making quicksand. Raw salted egg yolks must be used to better retain the oil. The salted egg yolk is steamed in boiling water, mashed, and other ingredients are also fully stirred, then covered with plastic wrap and placed in the hall to freeze, about 20 minutes later.

In fact, it is because sometimes if the ingredients of the Li Paiju are put together, it will actually affect its taste, and then we must pay attention to this step, so that the buns will be more fragrant and tender.

Maybe it wasn't enough time, the temperature of the quicksand wasn't high enough, or it was too dry when making the quicksand.

Dealing with salted egg yolks is the key to making the sand of the stream. Raw salted egg yolk must be used to better retain the oil. The salted egg yolk is steamed in boiling water, mashed, stirred well with other virtual ingredients, then covered with plastic wrap, frozen, and removed for about 20 minutes.