Custard Bun
1.
Butter softened at room temperature
2.
Beat with a whisk until smooth
3.
Add sugar and beat until white
4.
Add the beaten eggs in three times and beat evenly
5.
As shown
6.
Sift the custard powder, milk powder, and orange powder
7.
Add to the stirred paste
8.
Stir well
9.
Steam on the pot for about 30 minutes
10.
Among them, take it out every 10 minutes, stir evenly, and then steam it in the pot.
11.
After steaming, stir while it is hot, then use a rubber spatula to turn it over until it is smooth and flat, wrap it in plastic wrap, and put it in the refrigerator for more than 1 hour
12.
Stir the yeast powder and warm water evenly, let it stand for about 3 minutes, pour it into the flour and stir to form a flocculent
13.
Knead into a smooth dough, and ferment with plastic wrap on the surface
14.
Roll the refrigerated custard filling into balls
15.
The dough is doubled
16.
Take out the exhaust gas and divide it into doses of similar size
17.
Take one of the dough and roll it into a round dough with a thick middle and thin edges. Mine is a shape that is directly pinched out by hand
18.
Stuffing
19.
Knead round, wait for all the custard buns and let stand for 20 minutes. After the second fermentation is complete, steam them in the pot for 15 minutes, and start timing after the gas
20.
Finished picture
Tips:
Don't take out the steamed custard bag right away, wait 3 to 5 minutes before taking it out to avoid shrinking in the cold air.
