Custard Bun

Custard Bun

by Murong Shiguang

4.9 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

Custard Bun

1. Put 2 egg yolks, white sugar, low-gluten flour, corn starch, and milk powder into the container and mix well. Then add 150 grams of milk and stir to form a custard paste. Directly sieve until the medium heat in the pot and continue to fry until thick filling: custard filling.

Custard Bun recipe

2. The fried custard filling is cooled to warm, and divided into 10 portions and rounded for use (knead if the hand temperature is acceptable, and it will not be kneaded if it is completely cooled).

Custard Bun recipe

3. Stir and mix all-purpose flour and yeast into the milk.

Custard Bun recipe

4. Knead until smooth and full of elasticity (the dough cannot be in that very soft state).

Custard Bun recipe

5. Divide the dough into 10 parts and knead it round and let it wake up for 15 minutes.

Custard Bun recipe

6. Press the dough to a similar thickness by hand.

Custard Bun recipe

7. Pack the custard filling.

Custard Bun recipe

8. Put it down and arrange the shape.

Custard Bun recipe

9. Fermented at 35°C for 35 minutes.

Custard Bun recipe

10. After the water boils, steam for 15 minutes, turn off the heat and simmer for 3 minutes.

Custard Bun recipe

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