As the name suggests, "custard buns" are buns filled with custard filling. Although it sounds simple, it is still quite delicate to make, especially the custard filling. It is still difficult to make. There are different ways to make custard filling, including steaming, frying, and boiling. However, no matter which method is used, the raw materials used are the same, including eggs, flour, milk powder, sugar, and starch. , Chengfen, edible butter.

These raw materials have high nutritional value no matter what. Eggs, flour, and milk powder are ingredients that everyone is familiar with, so I won’t go into details here. Below I will mainly introduce to you Chengfen and edible butter. You may not come into contact with these two ingredients very much and don’t know much about them.

Let’s talk about Chengfen first. Chengfen is also called Chengmian, Tingfen and wheat starch. It is a gluten-free flour made from wheat. It can be used to make various snacks such as shrimp dumplings, vermicelli, rice rolls, etc. It is processed flour. After rinsing with water, the gluten in the flour is separated from other substances. The gluten is converted into gluten, and the remaining flour is pure noodles.

Let’s talk about edible butter. Butter, also called butterfat and butter, is made by separating the cream and skim milk in milk, then maturing the cream and stirring it. The color of butter is light yellow, the texture is uniform and delicate, there is no moisture seeping out from the cut surface, and the smell is fragrant. Butter nutrition is the first among dairy products. Butter made from milk is rich in nutrients, including vitamins, minerals, fatty acids, glycated sphingomyelin, etc. Butter is also very fragrant when cooking. It can be used to fry fish, fry steaks, bake bread, and spread bread. It is not only rich in nutrients, but also very fragrant, sweet and delicious.

This shows how high the nutritional value of the custard filling made from these ingredients is. Here, we can’t help but marvel at how awesome the person who invented this delicacy is, he is definitely a complete foodie.

Making custard buns is generally divided into two steps. The first step is to ferment the dough, and the second step is to make the custard filling. Let me share with you my method of making custard buns. My method is a bit different. Others steam the custard filling, but I use the stir-frying method to make it faster. This method is simple and fast, and the taste is the same as that of steaming. almost. Let me share with you the specific method. I hope you like it!

Ingredients

Main ingredients: 2 eggs, 50 grams of butter, 30 grams of milk powder, 80 grams of milk

Accessory ingredients: 500 grams of flour, 20 grams of starch powder

Ingredients: 50 grams of sugar, 5 grams of yeast

Steps:

Step one: leave the dough. Take 450 grams of flour, dissolve the yeast in warm water, pour it into the dough in batches, stir while pouring, first stir into dough, then knead into a smooth dough, and finally cover the dough with plastic wrap to let it rise.

Step 2: Prepare the custard filling. While the dough is rising, make the custard filling. Put the eggs and sugar in a bowl, stir to dissolve the sugar, then add the milk and stir well, then add the flour and starch powder and stir to form a paste.

Step 3: Fry the custard filling. Add butter to the wok. Pour the batter into it without waiting for the butter to melt. Stir constantly to prevent it from burning. Stir-fry out the water in the batter. Stir-fry the batter until it becomes sandy and serve out of the pan. After the filling has cooled, roll it into small balls with your hands and set aside.

Step 4: Make the green body. After the dough has fermented, take it out and put it on the chopping board. Roll it into a long strip without kneading it. Divide the dough into dough of the same size and squeeze it into a bun wrapper. Add the custard stuffing ball and slowly use the tiger's mouth to seal the dough. Tighten and seal, shape into the shape of a small round steamed bun, and the raw custard bun is completed.

Step 5: Steaming. Place the finished custard buns into the steamer one by one, wait for 15 minutes without turning on the heat, then turn on the heat and steam for 15 minutes, turn off the heat and wait for 3 minutes, then lift the lid and take it out.

A sweet, delicious and milky homemade "custard bun" is finished. It has a soft outer skin and a sweet filling. It tastes very delicious. My children like it very much and can eat several at a time. .

Share the delicious food together, Xiao Qin thanks everyone for your support! Did you like today's content? Everyone is welcome to like, comment and follow, more exciting things are waiting for you!

Tips: Be sure to stir constantly when frying the custard filling. This will not only avoid frying but also make the filling more delicate.