Custard Flowing Pericardium[ms. Kong Teaches Cooking]

Custard Flowing Pericardium[ms. Kong Teaches Cooking]

1. After steaming 2 salted egg yolks, crush them for later use.

2. Pour 130 grams of powdered sugar, 60 grams of whole milk powder and 60 grams of custard powder into the bowl. (Custard powder is a kind of spice powder, light yellow or light orange yellow, with strong milk flavor and fruit flavor. It is usually used for bread, pastry surface decoration or internal filling and filling. It can be directly dissolved in cold water for use. A ready-to-eat filling ingredient.)

3. Add 120 grams of melted butter and mix well.

4. Add 30 grams of pure milk to the filling several times.

5. Stir evenly with a spatula.

6. Then add the salted egg yolk.

7.
Stir the liquid fillings and then pass through a fine sieve. Finally, put the fillings in the refrigerator and freeze for 1 hour.

8.
Divide the frozen fillings into equal parts of about 16 grams, round them and set aside.

9. Put 4 grams of yeast and 60 grams of sugar in the basin, pour 120 grams of warm water, and stir until dissolved. (The water temperature is around 35 degrees.)

10. Add 300 grams of all-purpose flour and yeast water and stir to mix. (All-purpose flour refers to ordinary flour, and its protein content is about 11%. All-purpose flour is suitable for making Chinese pastries, such as noodles, steamed bread, dumplings, etc.)

11. Then add 50 grams of lard, stir it into a flocculent shape, and knead it into a smooth dough.

12. Wrap the dough with plastic wrap and let it stand for 10 minutes.

13. Knead the fermented dough, vent the dough, and then knead it into a strip.

14. Divide the dough into equal parts of about 30 grams.

15. After taking a tablet and pressing it flat, roll it with a rolling pin while turning it to form a thick round skin in the middle.

16. Fill the dough with stuffing.

17. Pinch the cuff tightly.

18. Put the quicksand buns in a steamer with warm water in advance, close the mouth down, cover and proof for 30 minutes until they are fluffy. (There must be some distance between each quicksand bag.)

19. Finally, put it in a boiling water steamer and steam for 6-8 minutes.

20.
The custard quicksand bag is completed, tear one open, and the heat and the quicksand filling will gush out together. It is really delicious, your child will definitely like it!