A Heart-shaped Custard Bag Full of Love

Name: A Heart-shaped Custard Bag Full of Love
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g (Bread material) High flour; 35g Caster sugar; 5g yeast; 30g butter; 50g milk; 50g Shimizu; 1 piece egg; 50g Low powder; 2 pcs Custard filling material egg yolk; 30g starch; 80g Sugar

by Susuai Food

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Custard bun, also called custard bun, is a very traditional Cantonese dessert. I broke it with my hand warmly and plumply, and the custard filling came out of the soft quicksand, that's really cute.
My family loves stuffed bread, so I wrapped the prepared custard filling, put it in the oven and bake it, the swollen loaf came out. After cooling, the rich milky aroma came out immediately. Although it doesn't have the quicksand feeling of Chinese custard buns, the savory milk flavor of cold eating is also unstoppable.
When making bread, a small heart-shaped coat was deliberately added to the bread to represent the deep love for the family. Such a heart-shaped custard bag is both good-looking and delicious. Friends, might as well give it a try. "

A Heart-shaped Custard Bag Full of Love

1. 1. Beat the eggs.

A Heart-shaped Custard Bag Full of Love recipe

2. 2. Add the sugar and mix well, then pour the milk, and continue to mix well.

3. 3. Sieve through a sieve. Add the flour in 1-2 times and mix quickly.

4. 4. Pour in the melted butter, put it on the steamer, and steam for about 20 minutes on high heat. Lift the lid and stir once every 5 minutes. After being naturally cooled, it will solidify into a dry filling, which is rolled into a yellow ball for later use.

5. 5. Put all the bread ingredients except butter and knead together to form a smooth dough, then put in the butter and continue kneading to the complete stage for the first fermentation.

6. 6. Exhaust the dough and divide it into small pieces of 50 grams each, round and relax for 15 minutes, take a small piece of dough, roll it into a circle, and wrap it with custard filling.

7. 7. Pinch the mouth tightly, and then roll the remaining dough into a 0.2 cm long slice, and use a mold to press out a heart shape.

8. 8. Put the pressed heart-shaped dough on top of the stuffed dough, then put it in the baking tray for the second fermentation, and brush the egg liquid on the surface after it is finished.

9. 9. Preheat the oven to 180 degrees and bake for about 15 minutes.

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