Milk Hand Pies with Yellow Filling
1 hour Recipe Yield:
8-10 servings Difficulty:
Medium recipe
Milk hand pies with yellow filling is a Chinese recipe, these cakes are cooked in an unusual way, they are not fried and steamed, they are steamed. The filling for pies is also steamed, and it is very sweet. The dough for pies is bland, which, combined with a sweet filling, gives a completely balanced taste. Ready-made pies can be placed in a plastic bag and stored for several months in the freezer, and then removed, reheated in a double boiler, and they will again be soft and tasty.
Recipe Ingredients
Cooking Recipe
For the milk hand pies with yellow filling recipe, dilute the yeast in warm milk. Mix flour with sugar, baking powder, add diluted yeast, water, butter and knead a smooth dough. Cover the dough with cling film and set aside to approach, and in the meantime, you can do the filling for milk pies.
Mix the yolks with sugar, butter, milk and starch, pour the mixture into a shallow dish and put in a double boiler. It takes 15 minutes to prepare the filling, every 5 minutes the filling must be mixed, scraping the thickened mass from the edges. If the filling turned out with small lumps, you can beat it with a whisk until smooth.
Put the risen dough on a floured board, knead and roll into a not very thick sausage. With a sharp knife, cut the sausage into pieces about 3 cm, roll each piece into a cake about 0.3 cm thick.
Put 1 tsp in the middle of the cake toppings, seal the edges, turn the seam down and form into small balls. Let the pies rise for 10 minutes, and then transfer to a double boiler and steam for 13-15 minutes.
Ready milk hand pies should be very tender, soft and airy. Milk pies can be stored for several months in the freezer. The airiness and softness will be given to them by the same double boiler, you just need to lay out the milk pies from the freezer and heat them up in a double boiler.