How to make custard buns? How to make custard buns?

Material]: Dough A:

All-purpose flour 300 grams, caster sugar 15 grams, egg yolk powder 20 grams, instant yeast 3 grams, baking powder 3 grams, dough b:

130 grams of water 15 grams of lard Filling A:

50g cream Filling B:

3 eggs, 180 grams of caster sugar, 130 grams of milk, 50 grams of flour, 1 tablespoon of egg yolk powder How to make custard buns:

1.Heat the cream in the microwave or electric cooker until melted and set aside. 2.

Pour all the ingredients of dough material A into a blender and mix well, then slowly add water and stir well at low speed, change to medium speed to beat into a smooth dough, and finally add lard and stir well, let it rest for about 15 minutes. 3.After mixing all the ingredients of filling ingredient B, add the cream of method 1 and stir well, then put it in the electric pot and steam it for about 15 20 minutes, take it out, let it cool and set aside.

4.Take 30 grams of olives from each dough of method 2 into a round dough, wrap 20 grams of custard filling from method 3 in each round dough, and let it rest for about 15 20 minutes. 5.

Will do 1Put the custard bun into a boiled steamer and steam over low heat for about 10-12 minutes.

Custard filling ingredients: 1 egg 2, 20 grams of flour 3, 2 teaspoons of custard powder 4, 45ml of milk, 50 grams of sugar 6, 20 grams of butter.

Custard filling making:

1 Beat the butter first.

Add the sugar in 2 minutes and stir separately.

Add the eggs 3 times, stir well, and finally pour in the milk, and then add the powder and custard powder.

4 Steam the mixed batter in water and stir every 10 minutes until there is a lump feeling, be sure to stir well.

5 Stir while steaming, and the ingredients of the crystal skin will be ready for about a few minutes: gram of flour gram corn starch ml salt = 1 4 teaspoons.

Custard buns, children don't eat vegetables, they eat several!

How to make baby custard buns?

You can make custard buns at home.

A custard bun that children love to eat.

Fillings. a.25g of corn flour, 50g of evaporated milk, 20g of coconut milk

b.Milk powder 15g, cheese powder, 5g sugar, 40g salt, 1 4 teaspoons, 2 egg yolks.

c.Butter 15g

Leather. 150g of flour, 2g of dry baking powder, 20g of sugar, 1g of baking powder, 80ml of milk.

Steps: 1. Put 2g of dry baking powder into 50ml of warm water (bubbles will appear on the surface after 10 minutes).

2. Put the B ingredients into the non-stick milk pot in order, stir them slightly and put in the A mixture, stir and cook them over medium heat, and wait for the mixture to solidify and then leave.

Specialty delicious custard bun** (12 photos).

Fire, add C and stir well, cool slightly and then cover and put in.

Refrigerate and serve as filling.

3. Mix the flour and baking powder sugar evenly, add baking powder water and milk, and knead until the dough is smooth and non-sticky.

4. Put the dough into a bowl twice as large as its own volume, seal it with the fuse film, and poke a few holes in the fuse with a fork. Place in a warm place for about 40 minutes, or wait for the dough to rise to the size of a full bowl, ie.

Remove. Then knead the dough until smooth, then cut it into 8 equal portions with a knife (the dough will not stick to the knife surface if it is made).

5. Take the filling out of the refrigerator, knead well, and cut into 8 equal portions with a knife.

6. Roll each equal portion of dough into a circle, knead it into a circle, wrap the filling, fold it in half, and pinch it around it, just like making dumplings.

After a few minutes, add cold water to the pot, put the buns in the steamer, and steam them on high heat for 20-25 minutes.

Depending on the taste, the ingredients of the filling can be added, removed or replaced.

1. Prepare the dough:

Take about 400g of flour, add 1 teaspoon of sugar and stir well.

Add 4g of yeast to warm water to dissolve, pour into the flour and stir into a flocculent shape, knead into a smooth dough.

Let stand to leaven the dough until it is twice as large.

2. In the process of dough fermentation, prepare custard filling:

4 eggs, 70g of butter or corn oil, 80g of sugar, 30g of milk powder, 50g of flour or flour, 160g of milk

This serving makes about 18-20 custard packets).

Crack the eggs into a small pot, pour in all the other ingredients in turn (no special order required) and stir together.

Then place a small pot on the stove, turn on medium-low heat, and stir while heating (stir as much as possible before heating).

Keep heating and stirring, and the milk paste will become thicker and thicker until it becomes a thick paste.

Custard stuffing complete! The whole process is only 3-5 minutes to complete, it is very fragrant, and it is delicious to eat directly.

You can put it in the refrigerator to freeze it, roll it into a small ball, and then wrap the bun, or you can wrap it directly

Prepare the ingredients for the custard filling.

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2.Melt the butter at room temperature and add the sugar.

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3.After mixing, add the egg mixture in divided portions.

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4.Whip evenly and sift in various powders.

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5.Stir to combine.

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6.Steam for half an hour.

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7.Whip every 10 minutes.

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8.Refrigerate for an hour and roll into balls.

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9.Add the yeast to the flour and pour in the warm milk.

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10.Knead into a dough.

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11.Place in a warm place to ferment until twice the size.

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12.Roll out into round cakes.

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13.Add the filling.

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14.Wrap it up.

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15.Steam in a pot of cold water for 25 minutes and simmer for 5 minutes.

First of all, prepare the required ingredients, add yeast and warm water to the flour, mix and stir, knead into a hard dough, wrap it in plastic wrap, open the plastic wrap, knead it a few times, fold the baking sheet paper, cut it into a square of the appropriate size, take out the dough and knead it into small pieces, roll it out into a dough with a rolling pin, wrap the custard filling into the dough, boil the water, put the custard bun into the cage drawer and wake up for 15 minutes, ** steam for 8 minutes, and take it out.

1. Prepare ingredients: 250g of all-purpose flour, 150g of warm water, 3g of yeast, 20g of whole milk powder, 15g of corn starch, 15g of low-gluten flour, 2 egg yolks, 60g of caster sugar, 150g of milk, 20g of butter.

2. Add 2 egg yolks to the coding stove, add low-gluten flour, corn starch, milk powder, and white sugar.

3. Add the milk in two parts, add half of it, stir well, then add the remaining half, and continue to stir well. Melt the butter in a liquid state or in the microwave and add to the stirred liquid.

4. Sift into a non-stick pan, stir-fry over medium-low heat, and stir continuously until it becomes a thick custard filling.

5. Slightly put the cool dough into 10 custard balls, and put them in the refrigerator to freeze them and make them hard.

6. Add yeast to warm water, stir well, pour flour and form a smooth dough, cover with plastic wrap and ferment until twice the size.

Chi Xiang 7, take out the dough and use your hands to repeatedly knead and exhaust on the panel of sprinkling dry powder, sprinkle dry powder, knead and press, and repeat until the dough is smooth. Cutting a one-size-fits-all surface without pores means kneading the dough in place. This step is crucial to determine whether the steamed steamed bun is smooth or not. Debate.

8. The dough is also divided into 10 parts, kneaded separately, and the kneaded dough is flattened or rolled out, and a custard ball is put in.

9. After closing the mouth like a bun, pull off the small pinch on it.

10. Wrap all the custard buns and put them on the cage drawer to rise to double, the bun embryo becomes full, and it becomes lighter by hand.

11. Pot with cold water, steam for 18 minutes after boiling, and then open the lid after 5 minutes.

A custard bun that children love to eat.

My kids like custard buns the most, so I made a pot and froze them in the refrigerator.