Custard Youth Group
1.
First make the custard filling: mix the eggs, starch, milk powder, sugar and water, and soften the butter at room temperature.
2.
Mix well.
3.
Steam on the pot.
4.
Add the softened butter.
5.
Steam for about 7 or 8 minutes, stirring in the middle.
6.
Let cool.
7.
Take the salted duck egg yolk.
8.
Add and stir well.
9.
Divide into several small groups.
10.
Make the dough: glutinous rice noodles, orange flour, corn oil, add appropriate amount of water and stir into a muddy shape.
11.
Boiling and steaming for about 5 to 6 minutes.
12.
Take out and let cool.
13.
Stir in the wormwood powder.
14.
Need to knead a little longer.
15.
Until the color is uniform.
16.
Take a piece of dough and put the filling on it. The custard filling is soft. You can put it in the refrigerator for a while before wrapping.
17.
Close the mouth and wear disposable gloves when bagging to prevent the dough from sticking to your hands.
18.
Knead into a ball.
19.
Spread a little sesame oil on the surface of the plate and Qingtuan to avoid sticking.
20.
The custard filling with salted duck egg yolk makes it more fragrant.
21.
The qingtuan will harden after a few hours, steam or microwave it when you eat it.