Name: Custard Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Plain flour; 15g Whole milk powder; 40g Sugar; 150g milk; 3g yeast; 2g Baking powder; 1g salt; 3 pcs egg; 60g Light cream; 30g butter; 35g starch; 30g milk powder; 1 teaspoon (no or not) Custard powder

Custard Bun

by elmonte

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Custard is my daughter's favorite, she only eats buns with custard or red bean paste. Today I made glutinous rice rolls and made some custard wraps at the same time. After a few days of breakfast, I lost it. The recipe is also the recipe for milk-flavored steamed buns. This is a universal recipe for my steamed buns. It is soft and creamy. "

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)