Cantonese Refreshment Custard Buns

Cantonese Refreshment Custard Buns

1. Add flour with water and sugar yeast, knead the dough in a bread machine for 20 minutes to form a smooth dough.

2. Cover with plastic wrap and ferment to double the size.

3. The fermented dough, knead well and exhaust, divide it into 12 portions.

4. Divide the custard filling into 12 equal parts and round them. Take a portion of the dough, knead and flatten it, and pack it with custard filling.

5. Wrap the buns, round them, and close them down. Pack all other buns.

6. Put it in a steamer (brush a thin layer of oil on the steamer in advance) and let it rise for about 30 minutes.

7. In a pot on cold water, steam for about 15 minutes after the water is boiled. Take out the buns after 5 minutes after turning off the heat.

8. Custard filling ingredients: 80 grams of eggs, 40 grams of butter, 10 grams of custard powder, 75 grams of powdered sugar, 25 grams of milk powder, 10 grams of orange powder 1. The butter is softened at room temperature;

9. Whisk with a manual whisk until smooth;

10. Add sugar and beat until white;

11. Add the beaten eggs in two to three times, and beat evenly;

12. Mix flour, milk powder, and custard powder through a sieve and pour into a basin;

13. Stir until evenly;

14. Steam on the steamer for about 30 minutes, take it out every 10 minutes, stir and steam on the steamer;

15. After steaming, stir while it is hot, then use a rubber spatula to press until it is smooth and flat, wrap it with plastic wrap, and put it in the refrigerator for more than 1 hour. Some, for making steamed buns, you don’t need to steam them like this.