Dessert Custard Bun
1.
The butter is softened at room temperature and beat with a whisk at low speed until smooth
2.
Add sugar and beat until white, add the beaten egg liquid in two to three times
3.
Whisk evenly at low speed with a whisk
4.
All the powders are mixed and sieved, added to the basin, and mixed into a uniform batter
5.
Steam on the steamer for about 30 minutes
6.
Stir with a whisk every 10 minutes before steaming
7.
Stir while it is hot after steaming
8.
Then use a rubber spatula to turn it over until it is smooth and flat, wrap it with plastic wrap, and put it in the refrigerator for more than 1 hour
9.
Sift the flour
10.
Put flour, water and yeast in the bread machine
11.
Select the dough program, whipping for 20 minutes (my bread machine dough program adds 20 minutes of mixing time)
12.
Wrap it with plastic wrap and ferment it with a bread machine, and ferment to 2 times the size
13.
Spread the flour on your index finger and poke it into the fermented dough. It will ferment without shrinking or collapsing (I used it for 35 minutes)
14.
Take out the beaten dough, sprinkle a small amount of flour on the chopping board, and knead it into a dough
15.
Take out the exhaust, rub the long strips to separate small doses (16 in total)
16.
Roll into a round dough
17.
Take out the custard filling from the refrigerator, divide it into 15 grams of custard balls, which can be divided into 16 pieces, and place them in the middle of the dough
18.
Tuck the stuffing in the tiger's mouth, with the mouth facing down, and wrap it into a round bun shape
19.
Put the steamed buns in a steamer filled with water, close the lid, and wake up for 15-20 minutes
20.
Then steam on high heat for about 15 minutes, stay in the steamer for 5 minutes and then take it out (to prevent retraction)
