杰儿美食流沙包？英文双语对照

主料未知

流沙馅料：熟咸蛋黄：3个 糖粉：40克适量

奶粉：25克

熟鸡蛋黄：1个

辅料

包子皮材料：水：135克 细砂糖：20克 酵母：3克 中筋面粉：250克

步骤1

先准备好流沙馅料所有的材料

步骤2

两种熟蛋黄先碾碎过筛，要注意这步很重要，过筛后做出来的馅料才会细腻无颗粒

步骤3

黄油先提前软化好，把软化好的黄油放入盆里，加入奶粉，糖粉，用刮刀搅拌均匀，这里需要注意下，黄油要用动物黄油，因为才的溶点低，这样做出来的成品才会融化

步骤4

再加入过筛好的蛋黄

步骤5

最后用刮刀搅拌成团

步骤6

再放入一个碗中盖上保鲜膜，放入冰箱冷藏20分钟

步骤7

冷藏后再拿出来分成小团，大概一个是15克，能分成10个小团，最后再放入冰箱冷藏20分钟。因为馅料还是比较软需要通过冷藏来冻硬点，这样比较好包

步骤8

接下来制作包子皮，先准备好所有的材料

步骤9

把包子皮的材料放入面包机桶里，酵母放在面粉的表面

步骤10

面包机开启揉面功能揉至面团成光滑状态即可，我用的是东菱面包机大概用了15分钟就是以下这种状态即可

步骤11

将面团搓成长条，再分成10等份，盖上保鲜膜

步骤12

取一个小面团，用擀面杖擀成片，中间厚点边上稍微薄点

步骤13

再翻面后取一个流沙馅放在面团的中间

步骤14

最后包起来，注意要把收口捏紧收好压在底部，这样才不会在蒸时漏馅，做好后底下垫一个小油纸

步骤15

然后放在东菱多功能锅配的蒸架上，放在东菱多功能锅上醒发至两倍大，记得要把盖子盖上

步骤16

待发至两倍大时，怎样才算是发酵好，用手指在生胚边上轻按，按下的印有慢慢的回弹说明是发酵好了，如果按下后生胚周围塌陷了说明是发酵过了

步骤17

多功能锅里加入适量的水

步骤18

开至最大火，时间调到20分钟，先把水烧开

步骤19

水烧开后，把包子放入锅中蒸，蒸10分钟即可，蒸时需要大火开水来蒸

步骤20

蒸好后，先不急着开盖，再焖10分钟，这样不会因为立刻开盖导致内热外凉使包子表皮回缩从而表面皱皱的不光滑

步骤21

这款流沙包不是流心馅不会流馅，热吃时掰出来后是流沙的口感是沙沙的风味，非常的好吃

Advocate makings is sealed

Quicksand stuffing makings: Ripe salty yoke: 3 candy pink: 40 grams are right amount

Milk powder: 25 grams

Ripe egg is yellow: 1

Complementary makings

Material of skin of steamed stuffed bun: Water: 135 grams are fine saccharic: 20 grams are yeasty: Flour of the muscle in 3 grams: 250 grams

Measure 1

Get ready first quicksand stuffing expects all material

Measure 2

Two kinds of ripe yoke first pulverize sift out, want to notice this step is very important, the stuffing that does after sift out expects talent will be exquisite without grain

Measure 3

Butter shifts to an earlier date first bate is good, good bate butter puts a basin in, add powdered milk, candy pink, with drawknife agitate even, need notices to fall here, butter should use animal butter, because the dissolve point of ability is low, the finished product that such doing come out just can melt

Measure 4

The yoke with rejoin good sift out

Measure 5

Become a group with drawknife agitate finally

Measure 6

Last on the lid in putting a bowl again film, put freezer to refrigerate 20 minutes

Measure 7

Cold storage hind takes cent to become small group again, probably one is 15 grams, can divide into 10 small groups, put freezer to refrigerate 20 minutes again finally. Because stuffing expects softer still need passes cold storage to come,freeze hard spot, compare nice package so

Measure 8

Make skin of steamed stuffed bun next, prepare all data first

Measure 9

Put the stuff of skin of steamed stuffed bun into bread machine bucket in, yeast is put in the surface of flour

Measure 10

Bread machine open kneads dough the function is kneaded become smooth state to dough can, what I use is Dong Ling it is the following that bread machine used 15 minutes probably this kind of condition can

Measure 11

Become dough rub strip, divide into again 10 wait for a portion, last on the lid film

Measure 12

Take a small dough, become with rolling pole roll piece, a bit scanty dot goes up by the side of intermediate large drop

Measure 13

One is taken after searching an area again quicksand stuffing is put in doughy among

Measure 14

Final package rises, the attention should hold binding off had closed closely to be pressed in bottom, such ability won't be in evaporate hourglass stuffing, underlay of the bottom after been do a small oilpaper

Measure 15

Put in Dong Ling next muti_function the evaporate that boiler matchs is worn on, put in Dong Ling muti_function wake on boiler hair to double big, remember to get on cap lid

Measure 16

Wait for hair to double big when, how be just had fermented, go up to be pressed gently in unripe embryo edge with finger, press imprint have slowly spring back specification is to had fermented, if press all round embryo of have a youthful look cave in the specification is to had fermented

Measure 17

Muti_function right amount water is added in boiler

Measure 18

Leave to most conflagration, time is moved, heat water first

Measure 19

After water is burned, put steamed stuffed bun into the evaporate in boiler, evaporate 10 minutes can, boiled water of conflagration of the need when evaporate comes evaporate

Measure 20

After evaporate is good, wear not urgently first lid, again stew 10 minutes, because open a lid immediately,won't bring about so inside outside heat cool make skin of steamed stuffed bun is answered shrink thereby the surface is knitted those who knit is not smooth

Measure 21

This is wrapped quicksand is not to shed heart stuffing to won't shed stuffing, after coming out, when heat eats, be being broken is quicksand the gust that mouthfeel is rustle, exceedingly delicious