Cream Custard Bun-You Are Foodie

By Wendy
92

Cream Custard Bun

About the filling of quicksand bag: if you want to achieve the texture of "flowing" sand, the most important thing is the proportion of sugar, oil and egg yolk. Twenty percent of egg yolks, forty percent of butter, and sixty percent of crushed sugar can be blended to produce the most appropriate "quicksand" filling.There is another prescription.Skin: 500g flour, 60g sugar, 3G ace, 8g baking powder, 1 carrot, 200g water.Filling: 500g salted egg yolk, 500g sugar, 500g butter, 100g cornstarch, 100g milk powder, 20g cheese powder.Key points: after the Jinsha stuffing is prepared, it should be put into the freezer of the refrigerator to make it firm before use.

Step 1 . Mix the flour and baking powder into the nest, add yeast, sugar, water and mix well, and then rub until the surface is smooth.

Step 2 . Steam the salted egg yolk and mash it. Mix the salted egg yolk, butter, sugar, cornstarch and milk powder for filling.

Step 3 . Put the filling in the refrigerator and freeze it for better wrapping.

Step 4 . Roll the dough into long strips and then divide it into small pieces, flatten the small dough, wrap it in the filling and round it.

Step 5 . Place it in a steamer and let it stand for 30 minutes, then steam it for about 8 minutes.

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