A list of the contents of this article:

The practice of quicksand bags, how to make delicious quicksand bags, and the common practice of quicksand bags.

Rub until the flour is soft and moderate, cut into several small ingredients, gently squash, wrap in the egg yolk filling, rub the ball into a steamer and let stand for 20-30 minutes, start to steam the package for the second fermentation, steam for another 10 minutes after boiling, turn off the heat.

The filling should be done first because it needs to be refrigerated before wrapping. Rub the cooked duck egg yolk (preferably baked in rose wine) finely, mix it with the filling material, divide it into small balls, refrigerate and shape all the powder except sugar, sift and add sugar, the yeast is activated with warm water, and the dough is soft and smooth.

Pumpkin egg yolk sand bag method Pumpkin cut small pieces of steamed pumpkin while breaking the egg yolk, the better, put in a small part of the ripe pumpkin to continue to crush, make a mud. In a hot pan with oil, put the muddy pumpkin and egg yolk in a pan, add the right amount of salt to adjust the taste, then pour in the water and cook into a sticky paste.

Steam the salted egg yolk, stir in butter, sugar and milk powder while hot, then refrigerate until hard. Filter the flour, mix the sugar yeast and add less water to form a smooth, non-sticky flour ball.

Quicksand stuffing: remove the boiled salted egg yolk, crush it, add milk powder, butter and stir slightly. The second step is to pour in the powdered sugar and continue to stir well. The third step is to stir until all the ingredients are well mixed. Put it in the refrigerator and let the stuffing harden. The fourth step is to pour 2 eggs and milk into the bucket of the toaster.

How to make a homemade pastry quicksand bag is delicious and simple.

Raw materials for filling quicksand bags need to prepare raw materials such as bean paste, milk, butter, sugar and starch. In the production process, put the butter into the pan, add raw materials such as milk, sugar and bean paste, stir-fry slowly over low heat, and constantly add starch until a glutinous rice-shaped filling is formed.

Practice: first put the greasy material into the toaster, knead for about 15 minutes, can pull out the film, such as the state of the picture. The kneaded dough is divided into 10 parts on average. When kneading dough, mix the pastry with a scraper and wake up for about 15 minutes. The pastry is also divided into 10 equal portions.

Pineapple buns smell good when they are just right, and they are delicious when they are hot. When baking, if the surface color of the pineapple skin has been colored, you can turn off the heat and wait for the time to end. When making pineapple peel, if the pineapple skin is sticky after mixing, you can add some low-gluten flour. The pineapple skin just doesn't stick to the hand.

Secret pastry shrimp step 7 heat the oil pan and put the shrimp into the oil pan. The secret pastry shrimp is fried in step 8 and the sides turn red. The secret method of making pastry shrimp is step 9 and then put the shrimp in a pan of oil and refry it. Secret pastry shrimp step 10 put the right amount of oil in the frying pan and add rock sugar.

Bean paste pastry cake will be olive oil, milk into the right amount of flour, stir into flocs, and then knead into a smooth dough, covered with plastic wrap and let stand for about 20 minutes. Add an appropriate amount of sugar sweet-scented osmanthus to the self-made bean paste stuffing, stir well and knead into a ball of the right size.

Make a thousand layers of pastry: put flour, salt, sugar, 20g soft butter and warm water in a basin. First stir the dough with the spiral head of the electric blender. Put it on a floured board. The dough is soft and sticky at this time.

Step chart of cheese quicksand bag, how to make cheese quicksand bag

Step: mix flour, yeast and fine sugar, slowly add warm water and knead into dough. Add the butter, continue to knead until the dough is smooth, cover with plastic wrap, and ferment in a warm place to twice the size.

Take an agent, squash it into a round piece, and put in an appropriate amount of cheese quicksand filling. Put a tablespoon of popped beads in the center of the cheese quicksand filling. Squeeze the edge of the green regiment skin, wrap the stuffing, and rub it into a ball. Final processing: apply a layer of cooking oil on the wrapped green regiment surface to prevent dryness and cracking.

Step 1 cut the dough into small dough of uniform size, then roll into a thicker and thinner dough in the middle, step 1, fill the filling in the middle of the dough.

Knead the flour, yeast, baking powder and milk into a smooth dough and simmer for 15 minutes. Steamed salted egg yolk. Crush it with the back of a knife. Add sugar, a little milk and butter and mix well to form a filling. Rub the dough into strips, divide it into 10 equal portions and flatten it with your hands. Put the stuffing in the middle of the dough.

How to make the filling of quicksand bag

Practice: first prepare the material for the filling part. Mix cheese powder, milk powder and powdered sugar in a bowl and prepare. Don't forget to soften the unsalted butter a little at room temperature. Duck egg yolk must be bought by Salted Duck Egg, which will make our quicksand more effective. Don't buy a hard whole egg yolk.

Knead the flour, yeast, baking powder and milk into a smooth dough and simmer for 15 minutes. Steamed salted egg yolk. Crush it with the back of a knife. Add sugar, a little milk and butter and mix well to form a filling. Rub the dough into strips, divide it into 10 equal portions and flatten it with your hands. Put the stuffing in the middle of the dough.

The following introduces the specific methods of quicksand bags for reference. First of all, prepare materials: 250 grams of flour, 30 grams of sugar, 160 grams of milk, 3 grams of yeast, 2 grams of aluminum-free baking powder, 4 grams of salted egg yolk, 4 grams of butter, 22 grams of milk, 15 grams of condensed milk, 25 grams of white sugar, 2 grams of corn starch.