Homemade Custard Buns
1.
This is homemade custard filling. Mix 40 grams of butter, 25 grams of milk powder, 75 grams of caster sugar, 80 grams of egg liquid, 10 grams of wheat starch, and 10 grams of custard powder. Mix well with a cooking machine and steam for 30 minutes. (During this period, it will be scattered every 10 minutes). Divide it into 25g portions and prepare 10 portions in total!
2.
Put 140 grams of water into the bread bucket, then add 250 grams of all-purpose flour, dig a small hole in the middle, put 3 grams of dry yeast, start the kneading program, time for 30 minutes
3.
After the procedure is over, take it out, put a little oil on the chopping board, knead it into a smooth dough, put it in a deep dish, cover with plastic wrap, and ferment to two cups in a warm place.
4.
Take out the exhaust, divide into 10 parts, roll round, cover with plastic wrap again, and relax for 15 minutes
5.
Then use a rolling pin to roll the dough into a round shape, with a thicker middle, thinner edges, and a circle larger than the filling.
6.
Put the filling in the middle of the dough
7.
Tighten it up and wrap it into a round bun with the mouth down
8.
Cold water into the pot
9.
Steam on high heat for 20 minutes, then simmer for about 10 minutes
Tips:
For the white and smooth skin, in addition to choosing a good brand of flour, the dough should be fully whipped to get the tendons when making the dough. It is best to knead the dough with a bread machine and save effort. In addition, the fermentation must be in place. If the fermentation is insufficient, the steamed buns will not be soft. After the fermentation, the dough will collapse and will not be steamed. The surface will not be smooth. Please experience it~
