Casda Honey Bean Buns
1.
Mix the ingredients except milk and butter and set aside
2.
Heat the milk on a low heat until it boils, super slowly pour it into (1), and stir constantly
3.
Heat the mixed custard liquid with a small fire, and keep stirring during the period to avoid muddy bottom
4.
The consistency is shown in Figure 4, and the spatula can be lifted to hang thick sauce.
5.
Pour into the container while it is hot, add butter and stir to melt evenly
6.
Use plastic wrap to stick to the surface of the sauce to prevent the surface from hardening, and put it in the refrigerator for 2 hours.
7.
Mix brown sugar, water, and salt, heat it over a low heat until the brown sugar melts, let it cool for later use; dig a hole in the middle of the flour, add yeast, milk powder, and brown sugar water
8.
Using chopsticks, stir the flour into cotton wool in the same direction
9.
Knead the cotton-like flour into a Sanguang dough, add lard and continue to knead
10.
After about 10 minutes, the dough will be smooth and soft.
11.
Cover with a damp cloth and leave in the oven to ferment for about 40 minutes
12.
Pull open the surface of the fermented dough a little bit, and see the honeycomb shape, which means it is well developed
13.
Knead the fermented dough patiently and vent it. About 20 minutes, it will become a smooth dough with no pores in the cross section.
14.
Divide the dough into 8 equal parts, and roll them into thin slices on the sides and thick in the middle.
15.
Casda sauce and honey beans are mixed to form a filling
16.
Put stuffing in the middle of the dough
17.
wrap up
18.
Put the wrapped raw embryos on the steamer and leave it for about 20 minutes. It will feel like a big circle.
19.
Steam for 20 minutes on medium-high heat (or high heat), turn off the heat and steam for 5 minutes to open the lid
Tips:
The ingredients are super simple. Just remember the golden ratio of flour: water=2:1. Then it is to knead the dough. The dough is smooth and has no pores.
