Making Cantonese Dessert for The First Time-custard Bun

Making Cantonese Dessert for The First Time-custard Bun

1. Make the custard filling first: 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 it with a whisk every 10 minutes before steaming.

7. After steaming, stir while hot.

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. Flour, water, and yeast are placed in the bread machine.

11. Choose the dough program and beat for 20 minutes (my bread machine is Dongling DL-100, and the dough program adds 20 minutes of mixing time).

12. Wrap it with plastic wrap and ferment it with a bread machine until it is 2 times larger.

13. Put 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 gas, 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, close the mouth down, and wrap it into a round bun shape.

19. Put the 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).

Tips:

1. The custard powder can increase the vividness of the yellow color and the flavor of the milk filling. The orange powder (wheat starch) can increase the adhesion of the filling, so it is essential. If not, it is not recommended to replace it with other materials.

2. If you want the custard filling to have a soft and sandy taste, you must take it out every 10 minutes during steaming, stir it with a whisk and then steam it in the pot, otherwise the filling will form a piece.

3. Use the bread machine to fully whip the dough to make the tendons. If not, knead it with your hands. Generally, you can knead the dough for at least one hour to extend the dough to a more suitable tendon.

4. When raising the noodles, be careful not to overspread, the temperature is too high or too low, the dough will not be made well, generally about 28 degrees and 40 minutes is the normal time, when the room temperature is high, it may only take 25 minutes, and the room temperature is low. Put it into the bread machine or oven to ferment. In short, the time is not fixed, as long as you pay attention to it at any time, the dough can be about twice as large as it is. The dough will collapse after it is steamed, and it will not be steamed after steaming. The texture of the dough will be harder and not soft.

5. Pay attention to the technique when shaping the buns, close the stuffing in the tiger's mouth, and close the mouth down, so as to keep the front of the bun smooth.

6. After the custard buns are steamed, stay in the steamer for 5 minutes and then take them out to prevent the buns from shrinking.