Milky and Wheat Fragrant Custard Bag

Name: Milky and Wheat Fragrant Custard Bag
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs yolk; 169g milk; 16g Caster sugar; 10g cheese powder; 10g milk powder; 10g Low powder; 10g corn starch; 10g Animal butter; 300g Medium powder; 5g Corn oil; 3g yeast

by Dan Mo Chiba

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Custard buns, also known as custard buns, have a rich flavor of milk and egg yolk. It is a traditional local specialty in Guangdong Province and belongs to Cantonese desserts. Cantonese people have the habit of drinking morning tea, and they order a basket when drinking morning tea.
In the afternoon, I suddenly remembered that there is no staple food for dinner. Think about making the rose flower buns, shoutao buns, and lollipop buns a while ago. Before making the custard buns, I quickly steamed them! Make food by yourself, eat it with confidence, pay attention to the ingredients, and make it according to my recipe, which is both delicious and nutritious. Enjoy Cantonese refreshments at home!

Milky and Wheat Fragrant Custard Bag

1. First make the custard filling, and put two egg yolks in the pot.

Milky and Wheat Fragrant Custard Bag recipe

2. Add 169 grams of milk.

3. Add milk powder, low powder, corn starch, sugar in the main ingredients.

4. The milk turns yellow after adding 10 grams of custard powder. The function of custard powder is to increase the fragrance. You can use the same amount of low powder instead. Mix all the ingredients and stir well.

5. After sieving, pour it into the pot and add animal butter. It is best to use a non-stick pot and heat it on a low fire. Keep moving the bottom of the pot. The powdered milk and egg yolk will gradually become thicker. Stop heating to prevent the bottom of the pot from sticking.

6. Stir-fry in this state and put the finished custard filling on a plate for later use.

7. Divide the custard filling into eight portions, reunite and set aside. Cover with plastic wrap.

8. Put milk powder, sugar, yeast, and medium powder into the basin.

9. Pour the weighed milk into the mixed powder. Do not add more milk to avoid deformation of the finished custard bag. The dough of the custard bag should be a little harder. Finally add corn oil and noodles.

10. Knead the dough into a smooth surface and save ten minutes. Cover with plastic wrap to prevent the dough from drying out.

11. The dough I and I can make 8⃣️ custard packets with 50 grams of crust. I made two bunnies for the remaining dough

12. Roll the dough into a round shape, put the custard filling on top, and close it into a round bag.

13. Make eight round custard packets.

14. Put the steamer on the steamer until it is 1.5 times larger, and steam on high heat. After boiling, turn to medium heat and steam for ten minutes. After steaming, let it rest for 3 minutes before taking it out.

Tips:
1. Stir-fried custard fillings must keep scratching the bottom, and turn off the heat when holding the group.
2. The custard filling dough should be a little harder for shaping.