Custard Bun (with Fillings)
1.
Mix all the ingredients for the custard filling.
2.
Stir-fry the fillings in a non-stick pan on a low fire (low fire under a low fire, steamed if you don’t know how to cook)
3.
Stir fry until the custard filling becomes a block as shown in the picture (be sure to stir while heating)
Let the fried custard fillings cool and set aside.
4.
Now start mixing with the dough, all the ingredients of the dough
5.
Knead to three light (bath light hand light surface light)
6.
Cover the kneaded dough with plastic wrap and begin to ferment.
7.
Ferment to double the size
8.
The fermented dough is vented and divided into appropriate sizes, about 15 portions.
9.
The custard filling made before is also divided into equal-sized filling balls, which are also divided into 15 parts
10.
Take a piece of dough and wrap it with custard filling, squeeze it tightly and close it down.
11.
Put enough cold water in the steamer, and put the finished custard bag on the steamer paper. Proof for 15 minutes.
12.
After the high heat is boiled, steam for about 15 minutes, turn off the heat and wait 3 minutes before opening the lid
13.
Finished picture
14.
Finished picture
Tips:
The steamed mantou bun waits for a while before opening the lid to avoid dripping water on the steamed bun to affect the finished product
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