Guangdong Milk King Bun

Name: Guangdong Milk King Bun
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 300g Flour; 300g Custard filling; 2g yeast; 10g Cooking oil; 20g Sugar

by Sweet talk

4.8 (1)

Favorite

8

Difficulty

Easy

Time

2h

Serving

5

Custard Buns, also known as Custard Buns, have a rich flavor of milk and egg yolk. It is a traditional Han Chinese specialty in Guangdong Province and belongs to Cantonese desserts. The custard bag is especially common in Guangdong, and you can usually see it in breakfast shops and tea houses.

Ingredients

Guangdong Milk King Bun

1. After adding the yeast to the warm water that is not hot to melt, let it stand for 5 minutes

2. Add flour, sugar and yeast water to the basin and mix until it becomes a snowflake

3. Knead into a smooth dough

4. Ferment in a warm place to 2.5 times its original size

5. Take out the fermented dough, knead it until exhausted, and divide it into small even doughs, let it relax for 10 minutes

6. Take out the custard filling from the refrigerator

7. Take the small dough and roll it into a thin crust, put the custard filling in

8. Close the mouth and round it to make a dough

9.

Tips:
1. When kneading the dough, heat the hot water between 35-40 degrees, if it is too hot, the yeast will be burnt to death; after adding water to knead the dough, wait for 10 minutes to knead the dough to make it easier to smooth.
2. After fermentation, exhaust gas thoroughly, and knead as long as possible when kneading, so that the steamed buns will be smooth.