Custard Bun
by Small transparent zwh
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Custard skin: 220g flour, 120g milk, 20g milk powder, 3g yeast, 10g sugar, knead into a smooth dough, and ferment to double its size.
2. Custard filling: butter 40 milk powder 40 sugar 65 eggs 100 corn starch 15. Mix evenly. After the water is boiled, steam it in the pot, take it out every five minutes (pay attention to prevent scalding), stir and steam again, and steam three times.
3. After cooling slightly, the custard filling is divided into 25g pieces, kneaded into a circle, covered with plastic wrap and placed in the refrigerator for 20 minutes to set the shape.
4. After the fermented flour is kneaded and exhausted, it is divided into 35g noodles. Roll out (not thin) the custard filling.
5. The wrapped custard bag is sent twice for 20 minutes.
6. Put it on the pot and steam for 18 minutes, then turn to low heat after boiling. Turn off the heat and simmer for 2 minutes.
Tips:Custard peel 35 + custard filling 25 packs are a little bigger, if you like smaller ones, please use a smaller dose instead.
