Homemade Custard Buns
1.
This is homemade custard filling. Mix 40g butter, 25g milk powder, 75g caster sugar, 80m whole egg liquid, 10g wheat starch, 10g custard powder, mix well with a cooking machine, and steam for 30 minutes (every 10 minutes during this period) Disperse once) made it out. Divide into 25g portions and prepare a total of 10 portions!
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 and put 3 grams of dry yeast. Start the kneading program 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 it into 10 parts, spheronize, 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.
The filling is placed in the middle of the dough.
7.
Tighten it and wrap it into a round bun with the mouth facing down.
8.
Put 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~
