Panda Custard Bun-with Oil-free Custard Filling
1.
Make the oil-free custard filling first, and the egg yolks, sugar, and whipped until light yellow.
2.
Sift in low flour and corn flour and stir well.
3.
Stir the milk on a low heat until it boils, slowly pour it into the egg yolk paste and stir constantly.
4.
Pour it back into the pot, do not heat, and keep stirring until it becomes a paste.
5.
As soon as you see it boil, leave the fire and cool for later use.
6.
Add a little salt and a little sugar to the flour, pour in the yeast dissolved in warm water, and form a dough with moderate hardness.
7.
Take a small piece of dough and add black sesame paste to form a black dough. If it is too dry, add a little water to knead it.
8.
Place it in a warm place and knead until it is twice as big, then knead it to the original size. Add a small amount of powder to knead together.
9.
Divide into several doses and knead it again.
10.
Take a medicament and roll it into a dough piece with a thin edge and a thicker middle.
11.
Put the custard filling, the freshly made custard filling is softer, it will be much more convenient to use after being refrigerated.
12.
Seal it like a bun.
13.
Put the seal down.
14.
Roll out the black dough thinly.
15.
Press a small circle with a flower mouth.
16.
Pinch the small circle with your hands into a slightly pointed oval.
17.
Press an eye with a straw on the sharp end.
18.
Dip them with water and stick them on the wrapped custard bag, and then stick the ears and mouth separately.
19.
Two shots until they become bigger and lighter, pot on cold water.
20.
About 7 minutes after the water has boiled, turn off the heat and simmer for 3-4 minutes to open the lid.
