Perfect Custard Buns Raiders

Name: Perfect Custard Buns Raiders
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g egg; 40g butter; 10g cheese powder; 25g milk powder; 10g starch; 250g All-purpose flour; 250g Custard filling; 120g Shimizu; 3g Dry yeast; 75g Sugar

by Tuo Tuo Ma

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Custard bun, also called custard bun, is a very traditional Cantonese dessert. When Cantonese like to drink morning tea, they order a basket with the brewed fragrant slices, and slowly taste its rich milk fragrance. The creamy and creamy taste of custard filling.
A perfect custard bun, in addition to the flavor of the filling, it must have a rich flavor of milk and egg yolk. The requirements for the dough are also very high. The dough should be white as snow, the surface should be as smooth as fat, and the entrance should be soft. Such as clouds, these also have higher requirements on the production process.

1. The custard powder in the raw material can increase the vividness of the yellow color and increase 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 clump together;"

Perfect Custard Buns Raiders

1. The butter is softened at room temperature.

2. Whisk at low speed with a whisk until smooth.

3. Add sugar and beat until white.

4. Add the beaten eggs in two to three times and beat evenly.

5. All the powders are mixed through a sieve and added to the basin.

6. Mix into a uniform batter.

7. Steam on the steamer for about 30 minutes, take it out every 10 minutes, stir it with a whisk, and then steam it on the steamer.

8. After steaming, stir while it is hot, then use a rubber spatula to turn it over until it is smooth and flat, wrap it with plastic wrap, and keep it in the refrigerator for more than 1 hour.

9. Put the flour, water and yeast in the bread machine, select the kneading program, and beat for 35-40 minutes.

10. Take out the beaten dough, apply a small amount of oil on the chopping board, and knead it into a smooth dough.

11. Put it in a basin, wrap it in plastic wrap, place it in a 28-degree oven or room temperature, and ferment to 2 times its size.

12. Take out the exhaust air, knead it again, rub the dough into a long strip to separate small doses, and roll it into a round dough.

13. Take out the custard filling from the refrigerator, take a small tuo of custard filling, roll it into a round ball, and place it in the middle of the dough.

14. Wrap into a round bun shape with the mouth facing down.

15. Fill the steamer with water to boil SAIC, and put the steamed buns in the pot.

16. Cover the pot and steam on high heat for about 15 minutes.

Tips:
If you want to make a smooth white and soft dough, there are several points to note: first, you must choose high-quality flour. The whiter flour such as "snow flour" will look better than the finished product; second, the dough must be adequate. It is more convenient to knead the dough with a machine. If you don't have it, you must pay attention to the time of kneading. Generally, you can knead the dough for at least one hour to extend the dough to a more suitable gluten; When the temperature is too high or too low, the dough will not be too good. Generally, about 28 degrees and 40 minutes is the normal time. When the room temperature is high in summer, it may only take 25 minutes. In winter, it must be put into the oven at room temperature. The relative time should be extended. In short, the time is not fixed. Just pay attention to it at any time, and the dough will be about twice as large. After the dough has passed, the dough will collapse, and it will not be steamed after steaming. The texture of the dough will be harder and not soft; Fourth, if you want a smooth surface, you can sift the flour in advance, and then knead the dough for ten minutes after the machine is kneaded. If you knead the dough by hand, add more beating motions, so that the surface of the dough can be smooth by contact with the chopping board. ; In the fifth plastic surgery, pay attention to the technique, the tiger’s mouth is filled with the stuffing, and the mouth is closed down, so as to keep the front of the bun smooth.