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

1. Roll out the small dose. Remove the frozen stuffing. Wrap the stuffing with dough crust and place it face down. Put it in a steamer and wake up to 5 times the size. Steam over high heat in a steamer and steam over medium heat for 15 minutes.

2. Knead the flour, yeast, baking powder and milk into a smooth dough and wake up for 15 minutes. Steam the salted egg yolk in water and crush it on the board with the back of a knife. Add sugar, milk and butter to make the filling of quicksand bag. Rub the dough into strips, divide it into 10 equal portions and flatten it with your hands.

3. 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.

4, 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.

Preparation of filling formula for sesame quicksand

1. Ingredients: 250 grams of glutinous rice flour, 190 grams of boiled water, 2 grams of matcha, 2 grams of cocoa powder, 4 grams of purple potato powder, sesame quicksand filling, 5 grams of butter, 55 grams of lard, 120 grams of fried sesame seeds, 20 grams of fried peanuts. Stir sesame, peanut and sugar into powder; stir lard and butter well.

2. the practice of sesame quicksand bags melt the yeast in warm water and let stand for a few minutes. Add the yeast water to the flour and stir until the dough is mixed. Cover with cling film and begin to ferment. Melt the butter in water, stir well with black sesame powder, then add condensed milk to form the filling.

3. Slowly add water, stir well, stir into flowing sesame paste, pour it into a fresh bag, freeze it in the refrigerator for an hour, take it out and cut it into pieces, knead it round, and leave the sand sesame filling ready.

4. mix into a powder without large particles, add butter melted by insulated water, and mix into a flowing quicksand filling. Given that the amount of sugar sweetness is moderate, there is no need to increase or decrease, sugar is also a key factor affecting quicksand, the more butter, the more quicksand.

5. The practice of black sesame filling is as follows: ingredients: cooked black sesame 100g, white granulated sugar 30g, butter 30g, condensed milk 10g. First of all, add hot water to the pot, put the butter in the basin, heat and melt through water, and then take it out. Then put the black sesame seeds and white granulated sugar in the cooking machine and beat them fine.

6. Practice 1. Squeeze carrots. Quicksand bag 2 flour + baking powder + baking powder + Fresh Carrot Juice knead into dough, ferment and set aside. 3 steamed salted egg yolk (8 minutes), crush with knife back, sugar, milk and oil mix well to form stuffing.

How to make the filling of quicksand bag

Quicksand stuffing: 5 salted egg yolks, 1 cooked egg yolk, 25 grams of milk powder, 40 grams of sugar, 35 grams of butter. Take out the steamed salted egg yolk and press it in a filter to make the stuffing taste more delicate. This is a crucial step in making quicksand stuffing. The finer the filter, the better.

Put flour, yeast, water, condensed milk and sugar in the toaster and mix well. Knead the dough and let stand for half an hour. Round core of Jinsha soup, mix lard and water to make stuffing. This is the quicksand filling in the quicksand bag. The dough is divided into small portions. Roll the dough into a round piece. Fill in the stuffing.

After mixing the quicksand stuffing, put it in a fresh bag or box and freeze it in the refrigerator for 1 hour. When the time is up, take it out of the refrigerator, quickly pinch it into a ball, put the stuffing into the fridge, take it out when you need it, and wrap it as soon as possible, because it's easy to melt.

Steam the salted egg yolk in a pan over medium heat for 5 minutes to medium well, remove and chop. Cut the butter into slices and let it soften at room temperature. Pour the sugar, cheese powder and milk into a bowl and stir well.

The preparation materials for quicksand bags are as follows: 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 sugar and 2 grams of corn starch. Sprinkle a little white wine on the surface of salted egg yolk and steam in cold water for 10 minutes until cooked.

Wait for 1 hour to let the dough slowly ferment. Soften the butter and add the right amount of sugar. Then slowly pour in the oats. Pour in another 4 tablespoons of fresh milk. Mix and stir well. Cut the fermented dough evenly into small dough. Stuff the mixed stuffing into a dough and wrap it.

How to make quicksand stuffing

1. Put flour, yeast, water, condensed milk and sugar in the toaster and mix well. Knead the dough and let stand for half an hour. Round core of Jinsha soup, mix lard and water to make stuffing. Then divide the fermented dough into small portions. Roll the dough into a round piece. Fill in the stuffing. Wrap it up, close it and squeeze it.

2. 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.

3. 500 grams of ordinary flour, 5 grams of yeast, 50 grams of milk powder, 210 grams of warm water, quicksand stuffing materials: 5 salted egg yolks, 100 grams of butter, 100 grams of sugar, 70 grams of corn flour first make quicksand stuffing, steam the egg yolk and crush it with the back of a knife. Add 70 grams of cornmeal, 100 grams of sugar and 50 grams of milk powder to the egg yolk.