Fluff Marshmallow Sands Custard Bun

Name: Fluff Marshmallow Sands Custard Bun
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: (Medium powder) 400g Steamed bun flour; 200g warm water; 5g High sugar tolerant dry yeast; 20g Whole milk powder; Some Golden Custard Filling; 4 Salted Duck Egg Yolk; 2 pcs egg; 110g Pure milk; 110g Strawberry marshmallow; 45g corn starch; (Or low-gluten flour) 45g starch; 80g White sugar; 2g salt

by Angelasong123

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I have always liked Jinsha Custard: Jinsha Custard's Cantonese-style mooncakes are my favorite. Due to the variety of authentic Jinsha Custard fillings, especially the cream is not easy to keep in cold storage for a long time, I have never done it. Recently, I used a product FLUFF marshmallow that is popular in the United States. As a gourmet baking lover, I have a lot of curiosity, so I experimented. The result is simple and delicious.
This homemade Sands Custard Bun is soft and sweet. The custard filling is dry and not flowing, and the sweetness reveals the special milky fragrance of FLUFF marshmallows, and a bite bite is full of special milky flavor with salted egg yolk rustling aftertaste. After adding FLUFF marshmallow, it directly replaces evaporated milk and butter and other materials, and the operation steps are relatively simple. The editor really likes this special taste. If the orange flour in the formula is not available, it can be replaced with low-gluten flour. The taste is slightly different. "

Fluff Marshmallow Sands Custard Bun

1. Except for the custard filling part: all the ingredients are poured into the mixing bucket, and the salt and sugar are separated from each other.

Fluff Marshmallow Sands Custard Bun recipe

2. I knead the dough with a chef's machine, and cover the kneaded dough with plastic wrap to ferment it. (Tips: Friends who do not have oven fermentation can pour a bowl of water into the wok and heat it to about 30 degrees in winter, as shown in the figure, then put the mixing bucket in the pan and wrap it with plastic wrap and cover it with the lid. ) Ferment until the dough is about twice the size of the previous one.

3. Let's make the egg yolk while it's baking time: steam the salted duck egg yolk into a puree while hot, add a few drops of white wine and stir well for later use.

4. In addition, beat 2 eggs and set aside.

5. In addition, pour the milk and FLUFF marshmallows into a thick-bottomed milk pot, and stir until the FLUFF marshmallows are melted (do not continue heating).

6. Pour the above into the egg liquid beaten in step 4, and stir the liquid while pouring slowly (so that the operation can cool down to avoid scalding the boiled egg liquid) until the mixture is uniform.

7. Then pour in the milk powder, corn starch, and orange powder. Mix and stir until it is smooth and smooth.

8. Then pour in the steamed egg yolk paste (the egg yolk paste is best sieved, I am too lazy to sieve), and stir well.

9. Pour the above mixed liquid into a non-stick pan. (Nonstick pan)

10. Stir-fry on medium or low heat throughout the process until the dough is cooked through. Condition: It is soft and can be held together by pinching it down with your fingers. Set aside to cool, then knead into 20g egg yolk balls for later use.

11. The steamed bun flour is almost fermented now. Check the status: the dough is about twice the original size, you can also insert a hole in the middle with your fingers, as shown in the figure, it will be perfect if it does not retract or collapse!

12. Take the above dough out and move it to the chopping board to gently exhaust and knead the dough by hand. Divide into 50g small doses, roll it into a round dough with a rolling pin, as shown in the figure, wrap 20g of egg yolk trap.

13. Close up

14. Follow the above steps to round and buckle, and the front is facing up. A custard bag is complete!

15. Arrange everything in a pot with cold water. Bring to a low heat until the water boils, then turn off the heat for 10 minutes on high heat, and simmer for 3 to 5 minutes.

16. I like to stamp the cherry blossom logo with a seal, but I don’t have to.

17. Take it out of the pot and let it cool, the pot is still a bit squeezed and squeezed.

18. I can’t wait to tear one apart. The FLUFF marshmallow is added to the Golden Sands Custard formula instead of cream and butter.

19. Take a single beautiful photo and try it with your favorite friends!

Tips:
Tips

Fluff marshmallow is a high-quality non-additive product. The material contains natural egg white powder and corn syrup. It cannot be boiled at high temperature. It will produce a state of separation of water and oil. Please read the above steps carefully. This golden sand custard trap Can make moon cakes, shortbread cookies, try it for your favorite friends!

Author: Fan Xin