How can you make a delicious custard bun at home?

First of all, prepare the ingredients: low-gluten flour, corn starch, high-sugar resistant instant dry yeast, caster sugar, pure milk, cooking oil, put all the ingredients into a clean bowl and mix and stir;

Then knead the mixed dough into an even and smooth dough, then cover with plastic wrap and relax at room temperature for 15 minutes;

After relaxing, start wrapping, take a small dough and flatten it, not too thin;

Each dough can be filled with 30g of filling, which belongs to custard buns with a bit of a large filling taste;

Then put an appropriate amount of cold water in the steamer, brush the lattice with oil to prevent sticking, put the wrapped custard bastard embryo, cover the lid, and let it rise for about 10 minutes;

Finally, turn on the high heat and steam for about 10-12 minutes, then turn off the heat.

To make custard buns at home, if you want to be delicious, you must choose the kind of custard with the best quality of the brand, so that the milky flavor can be long-lasting. The dough of custard buns is also very particular, it is best to send it in advance, put it in the refrigerator, and store it for 24 hours to make custard buns to have a strong taste.

Add fresh egg yolks with granulated sugar, add a few drops of lemon juice until the color turns pale yellow, sift in the cake flour and cornstarch and mix well until there are no particles. Slowly pour the boiling milk into the egg yolk paste, and stir constantly, so that the creamy custard filling is ready, and the dough can be steamed in a steamed pot like a bun.

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.

The recipe of custard buns is not the same, and regardless of whether it is authentic or not, the ingredients are easy to obtain, the recipe is homely, and the right way to eat is king.

Dough. In order to bring out the milky flavor of the custard bun, you can incorporate milk ingredients into the dough, such as milk and noodles, or add some milk powder with water and noodles. The recipe can be referred to:

2 grams of dry yeast, 140 grams of water (if using milk, you can replace the same amount of flour, 15 grams of milk powder (milk can be omitted with milk powder, sugar, 10 grams of oil. Use a kneading dough and a fermentation method to operate, that is, first dissolve the dry yeast in water (it can be more evenly distributed into the water flowers and noodles, of course, after proficiency, especially after kneading the dough becomes easy, the dry yeast does not have to be melted in advance), and then add other raw materials to knead evenly and thoroughly to a smooth state (the amount of noodles is small, it is easier to knead).

Because it is only kneaded once and fermented once, the custard filling needs to be made first. This salted egg yolk is added and does not deliberately pursue the effect of flowing tong liangsha (after all, it is not a quicksand bag), and the filling that integrates salty, sandy, sweet and fragrant will be clear at a try. The recipe can be referred to:

60 grams of eggs (a larger egg, small eggs can be used for two grams of granulated sugar, 20 grams of flour, 70 grams of milk, 20 grams of melted butter (into liquid butter, not a pit of softened butter and a cooked salted egg yolk.

Add granulated sugar to the egg liquid and stir well, sieve in the flour and mix well, pour milk and melted butter and stir well (it doesn't matter how to stir it, as long as it is stirred), stir well and put the wheel carefully for a while or directly through the sieve (in order to avoid small gnocchi), boil the water and steam it in the pot (medium and high heat, boiling is also OK, the fire should be small, and people should guard it so as not to paste the pot). Steam for a while (about 5 minutes) until the surroundings begin to solidify, stir with chopsticks (for quick and uniform heating), and steam for about 5 minutes until completely solidified.

Take out the steamed thick paste and stir it, add the salted egg yolk puree to it and stir well, and divide it into the required portions after cooling to become the filling (this amount is more suitable for 10 parts).

Knead the dough with 10 dough agents, flatten the rolling skin (about 8 cm in diameter) and seal the filling, close the mouth down into the steaming drawer, ferment for about 20 minutes until the fingers press the dough can bounce back a part but still have an indentation, and steam it in a pot of cold water over high heat for about 15 minutes.

The appearance is not stunning, and the taste sensation (hungry feeling) is activated as soon as you bite into it.

Material. Custard filling ingredients:

175g of caster sugar, 125g of eggs, 20g of egg yolk powder (also known as custard powder or custard powder), 15g of milk powder, 40g of low powder, 20g of fresh milk, 15g of salad oil, appropriate amount of vanilla extract.

Stir the caster sugar and eggs, add the powder and mix well, then add fresh milk, salad oil, vanilla extract and mix evenly, steam over high heat, stir the egg yolk filling into a puree while hot, cool and set aside.

All-purpose flour 120g, cake flour 120g, wheat starch 60g, baking powder 3g, instant yeast, water 135g, caster sugar 35g, butter 6g, custard filling 300g

Method. step1.Mix the flour or ingredients into a dough, add butter and knead until smooth, and put it in a pot to ferment for about 25 minutes.

step2.Divide the dough into 30g each. (This serving is 15 pieces).

step3.Divide the egg yolk filling into 20g each.

step4.Roll out the dough until it is thick in the middle and thin on the edges, wrap in the filling and knead into a round ball.

step5.Put steaming paper in the steamer, put the buns in the steamer and let them rest for about 5 minutes, and steam them over medium-low heat for about 10 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.

Ingredients: Custard filling: 200g, flour: 250g, yeast: 3g, baking powder: 5g, warm water: 120ml.

Method Steps:

1. First prepare the required materials.

2. Then add baking powder, yeast and warm water to the flour.

3. Then mix and stir and knead into a hard dough.

4. Then wrap it in plastic wrap and let it rise for 8 minutes.

5. Then open the plastic wrap, rub the orange a few times, and wrap the cladding film for the second proofing.

6. Fold the baking tray paper and cut it into a square of the appropriate size.

7. Then take out the dough and knead it into long strips, and knead it into small agents.

8. Then roll out the small agent with a rolling pin into the dough.

9. Wrap the custard filling into the dough.

10. Place the end of the opening on a baking sheet of paper.

11. After boiling water, put the custard packet into the cage drawer and let it rise for 15 minutes.

12. **Steam for 8 minutes, take it out and eat.