Perfect Custard Buns

Ingredients

10g custard powder 25g milk powder

10g custard powder 40g butter< /p>

80g eggs, 250g all-purpose flour

120g water, 250g custard filling

Accessories

75g white sugar, 3g dry yeast

How to make perfect custard buns

1. Custard filling

Let the butter soften at room temperature;

2. Use Beat with a whisk at low speed until smooth;

3. Add sugar and beat until white;

4. Add beaten eggs in two to three times and beat Evenly;

5. Mix and sift all the flour and add it to the basin;

6. Mix into a uniform batter;

7.? Steam in the steamer for about 30 minutes, take it out every 10 minutes, stir it up with a whisk and then steam it in the pot;

8. After steaming, stir it up while it is hot, and then use a rubber spatula to stir it up Fold until smooth and flat, wrap in plastic wrap and refrigerate for more than 1 hour.

9. Custard buns

Put the flour, water and yeast into the bread machine, select the dough mixing program and beat for 35-40 minutes;

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

11.? Place it in a basin, wrap it with plastic wrap, and place it in a 28-degree oven or Let it ferment at room temperature until it doubles in size;

12. Take out the air, knead it into a round shape again, roll the dough into long strips, divide it into small pieces, and roll it into a round dough;

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

14.? Wrap it into a round bun shape and close the mouth Face down;

15. Fill the steamer with water to bring up the steam, and put the buns into the pot;

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

Tips

Making tips:

1. The custard powder in the raw materials can increase the brightness of the yellow color and the flavor of the milk filling. , Chengfen (wheat starch) can increase the adhesion of the filling, so it is essential. If it is not available, it is not recommended to use other materials instead;

2. If you want the custard filling to be soft and sandy Taste, when steaming, be sure to take it out every 10 minutes, stir it up with a whisk and then steam it in the pot, otherwise the filling will form a lump;

3. If you want to make it smooth There are a few things to note about the snow-white and soft dough: first, you must choose high-quality flour. Whiter flour such as "snowflake flour" will look better than the finished product; second, the dough must be fully stirred and gluten-free. Of course, it is more convenient to knead the dough by machine. If you do not have to knead it by hand, you should also pay attention to the kneading time. Generally, it takes at least an hour of hand kneading to extend the dough to a more suitable gluten; be careful not to let the dough rise during the third time. If the temperature is too high or too low, the dough will not rise well. Generally, the normal time is about 40 minutes at 28 degrees. In summer, when the room temperature is high, it may only take 25 minutes. In winter, it needs to be put into the oven. At room temperature, the relative time will be longer. In short, time is not a fixed formula. Just keep an eye on it and the dough will rise until it is about twice in size. After it has risen, the dough will collapse and will not steam again. The texture of the dough will be hard and not soft; fourth, think about the surface. To make it smooth, you can sift the flour in advance. After kneading the dough with a machine, knead it for about ten minutes. If you knead the dough purely by hand, add more beating movements, so that the surface of the dough can be smoothed through contact with the chopping board; the fifth shaping step Pay attention to the technique, collect the stuffing at the tiger's mouth, and keep the mouth facing down, so as to keep the front of the bun smooth.