Custard Bun

Name: Custard Bun
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g All-purpose flour; 2 pcs Eggs (raw material for custard filling); 100g Fresh milk (raw material for custard filling); 100g Sugar (raw material for custard filling); 4g Baking powder (raw material for dough); 10g Sugar (raw material for dough)

by Peach

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I also racked my brains in order to let the children eat a delicious breakfast. No, I've been thinking about doing this these days. You can see what it is when you see the picture, right? A perfect custard bag, in addition to the flavor of the filling, it must have a rich flavor of milk and egg yolk. Once I bought a quick-frozen custard bun at the supermarket and steamed it at home. Oops! That scent! It feels very wrong fragrance, I don't know how much fragrance is put in it. I have never bought custard buns since that time. I figured out the filling ratio and made today's custard buns with rich flavor. The custard buns made of real materials are used. Don’t even mention the custard buns. , Clamoring: Pack more stuffing! If you don't believe me, try? Keep what the child likes to eat. Remember this recipe for custard filling, it's also delicious when wrapped in bread!

Ingredients

400g All-purpose Flour
2 pcs Eggs (raw Material For Custard Filling)
100g Fresh Milk (raw Material For Custard Filling)
100g Sugar (raw Material For Custard Filling)
4g Baking Powder (raw Material For Dough)
10g Sugar (raw Material For Dough)

Custard Bun

1. Put the eggs and sugar in the basin;

2. Stir the eggs and pour in the milk and mix well;

3. Then pour in the flour, milk powder, and custard powder (the custard powder is to enhance the flavor, and you can leave it alone if you don’t have it);

4. Stir well and evenly, without particles of dry powder;

5. Then add butter, the butter does not need to melt, the butter will melt when steamed later;

6. Put the pot in the steamer, put enough water in the steamer, and steam for about 20 minutes;

7. Stir it every 3~5 minutes because it will agglomerate;

8. After steaming, take it out and stir for a while, let it cool, and the delicious custard filling is ready.

9. The production process of the custard bag: mix the raw materials of the dough, add water little by little, knead into a smooth dough, cover with plastic wrap and ferment at room temperature;

10. The fermented dough is poured on the chopping board, sprinkled with dry flour, and kneaded to moisturize;

11. Divide the large dough into small doses, the size you like (I divided it into 65 grams), knead the small dough smoothly, and relax for 15 minutes;

12. Take a noodle, flatten it with your hands, and put in the finished custard filling;

13. After making the seal, place the seal face down, put it on the drape, cover it with wet gauze, and let it rise again for 40 minutes;

14. Put water in the steamer and put the custard bag in the steamer. After the steamer is steamed, steam on medium-high heat for 20 minutes, and it will be cooked.