Custard Bun
1.
Put the dough ingredients into the bread machine, knead it into a smooth dough according to the dough procedure, and ferment to 2 times its size.
2.
While kneading the dough, make custard filling. Mix the milk, whipped cream and sugar until the sugar dissolves.
3.
Add the melted butter and mix well.
4.
Beat in the eggs and mix well.
5.
Sift into the powder. (Someone asked what tool to use to sieve the powder? There are special sifters, or you can use the sieve in the picture.)
6.
Stir until there are no particles.
7.
Sift into a non-stick pan. (But a sieve is also ok)
8.
Stir-fry on low heat until set.
9.
It's used to make steamed buns, it doesn't need to be fried too dry, just form a dough.
10.
Cover with plastic wrap and let cool. Divide into 35 g portions, which can be divided into 13 portions. (It can also be directly divided into 10 parts)
11.
Take out the fermented dough, press to exhaust, and divide into 10 equal portions. )
12.
Take a portion, open it, and pack it with custard filling.
13.
Close the mouth downwards and arrange it into a ball shape.
14.
Put it in a steamer and let it stand for 30 minutes to ferment (20 minutes in summer).
15.
In a pan under cold water, turn to medium-high heat and steam for 15 minutes. Turn off the heat and simmer for 5 minutes.
16.
The fluffy milk is full of fragrance.
