Custard Dumplings
1.
Butter is softened at room temperature or insulated water
2.
Three kinds of flour are ready
3.
Butter whipped into a paste
4.
Add sugar and stir well
5.
Beaten eggs
6.
Add the egg liquid to the butter in portions and stir
7.
Then add milk and mix well
8.
Add three kinds of powder
9.
Mix into a paste
10.
After the steamer water boils, put the egg batter bowl on
11.
Open the pot and stir while steaming
12.
The custard gradually thickens
13.
From boiling to steaming, it only takes 5 or 6 minutes
14.
The egg batter I mixed is not particularly thin and even (Picture 9), and the butter is not completely blended into the egg liquid, but looking at the steamed effect, these do not seem to constitute an impact
15.
Use cold water to live the glutinous rice noodles, and gradually add water to form a dough.
16.
Divide into small groups
17.
Put the custard filling in the refrigerator for half an hour or 1 hour, so that it will be more formed, not soft, and packaged, and then divided into small balls before the package
18.
Press the glutinous rice ball into a cake and put the custard ball on it
19.
Gradually close
20.
Seal and round
21.
When the water is boiled in the pot, it will be basically cooked after floating
22.
Out of the pot
23.
I packed about 20 in this amount, and it’s for breakfast, with potato salad
24.
Full of milky fragrance, moderate sweetness and glutinous rice, relieves gluttony...
Tips:
1. The black eggs I use are very small, such as 2 ordinary eggs.
2. Chengfen is a kind of wheat starch used for crystal shrimp dumplings in Guangdong. In theory, ordinary starch and low-gluten flour can be used instead. If you are interested, you can try it.
