How to make the filling of custard buns, what is the filling of custard buns made of

Ingredients: dough, 250 grams of plain flour, 10 grams of yeast, 10 grams of sugar, appropriate amount of milk, custard filling, three eggs (two whole eggs and one egg yolk), 40 grams of sugar, 40 grams of butter, 30 grams of flour, 10 grams of corn starch, 1 gram of salt, 100 grams of milk.

1. Weigh the flour, directly put in the yeast and sugar and milk and stir into a flocculent, (now that the weather is hot, the yeast can be soaked in warm water in advance) knead into a smooth dough, cover with plastic wrap and ferment, and it will ferment in about an hour and a half.

2. While fermenting the dough, let's make custard filling and prepare the required ingredients. In fact, the authentic custard bun is made with cream, and in order to be healthier, the tiger girl ignores it.

3. Add sugar and salt to the eggs and stir until the sugar melts, then add milk.

4. Pour it into the pot and cook it over low heat, stirring constantly, and pour it out immediately if it bubbles, it is already a little mushy at this time.

5. Sift in flour and corn starch, stir well, no particles.

6. Add butter, there is still a little residual temperature at this time, stir it and it will melt.

7. Then pour it into the pot over low heat, stir constantly, so as not to stick to the pan, it will be completely solidified in a few minutes, and you can fry it for a little longer if you like to dry a little. I did it a few times with this method, and Hu Niu felt that it was not very convenient to go to the pot twice, and it was important to wash the pot twice, so I tried a simpler one, as long as the next pot can be done.

Skip step 4, add sugar and salt to the eggs, stir and add milk, and then sieve directly into the flour and cornstarch, which is not heated, it is easier to form particles, but it doesn't matter, just filter it with a mesh of sieving flour, and then add butter, and then it is the same operation as step 7, and it is also perfect.

8. After the stuffing is fried, let it cool a little, then knead it into a small ball by hand for later use.

9. When the dough is ready, take it out and exhaust it, don't add too much dry powder, if it's wet, you can touch some oil on your hands, cut it into small balls of about the same size, cover it with plastic wrap and send it for about ten minutes.

10. Roll out the dough, roll it into a round cake, put in the custard filling, and knead the mouth like a bun.

11. With the mouth facing down, you can use scissors to cut some small animals, such as hedgehogs, rabbits, and small crowns, and you can cut whatever you like, and you can decorate them with carrots and black sesame seeds. Today, there are no carrots at home, and wolfberries are used to make rabbit eyes.

12. Steam in a pot for 20 minutes, then take it out after a little simmering. Such a size can be made of twelve.

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

A custard bun that children love to eat.

You can make custard buns at home.

The filling of custard buns is made of milk and butter.

Custard buns, judging from the name, you know that milk must not be missing, and this yellow refers to butter. From this, it is known that the main fillings used in custard buns are milk and butter. Depending on the taste, people with a sweeter taste may add a small amount of white sugar, and the choice of milk is also different, there are skim and non-skimm, depending on personal preference.

The skin of custard buns must be soft to be delicious, then it must be fermented well. When adding yeast powder, you can stir the yeast powder with warm water and then add it to the flour to knead the dough, so that the kneaded dough will be smoother. Stir the fillings in the same direction, and preferably for a longer time to allow the fillings to blend well.

If possible, you can sieve the filling, so that the filling will be more delicate and the custard bun will taste better.

When steaming custard buns, you can choose to use cavity oak over medium heat, generally 20-30 minutes can be steamed, after steaming, you can let it simmer in the pot for a while, so that its flavor can be fully exuded, and the resulting custard buns will be more sweet.

The simplest way to make custard buns

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: eggs, butter or corn oil, sugar, milk powder, flour or flour, milk. Crack the eggs into a small pot and pour in all the other ingredients in turn and stir well.

Then put the small pot on the stove, turn on the low heat next to the middle and Wuxu, and stir while heating, keep heating and stirring, the milk paste will become thicker and thicker, until a thick paste appears. After the custard filling is completed, 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.

3. Wrap custard buns: Take out the fermented dough, knead it, and discharge the air. Take a part of the dough, roll it into long strips, divide it into small pieces, and flatten it. Take a small agent, roll it out, put in the custard filling, wrap it into a bun shape, and close it at the bottom.

4. Steamed custard buns: Put the finished custard buns into the steamer, steamer on cold water, and steam on high heat for about 20 minutes.

There are many fillings for custard buns, such as the first one is made with eggs, milk, sugar, cream, oil, flour, etc. The second is made with corn flour, evaporated milk, coconut milk, milk powder, cheese powder, sugar, salt, egg yolk, butter, etc. The third type is made with eggs, butter, sugar, custard powder, and flour.

It is also made of yellow burning oil, water, yeast, sugar, and salt.

Custard bun, also known as milk queen bun, has a strong milky flavor and egg yolk taste, and is a local traditional spot in Guangdong Province and belongs to Cantonese desserts.

Guangdong Qihe people have the habit of drinking morning tea, generally when drinking morning tea, they will order a basket of custard buns, the taste is soft and glutinous, sweet, rich and delicious, suitable for all ages.

The filling method of custard bun and the method of making custard bun are as follows:

Ingredients: 400 grams of all-purpose flour.

Excipients: 2 eggs (custard filling raw materials); Custard powder (custard filling) 10 grams; 100 grams of fresh milk (custard filling); 100 grams of granulated sugar (custard filling); 30 grams of milk powder (sugar-free) (custard filling raw material); 25 grams of all-purpose flour (custard filling); 50 grams of unsalted butter (custard filling); baking powder (dough raw material) 4 grams; 10 grams of sugar (dough raw material).

1.Put the eggs and sugar in a bowl; Stir the eggs and pour in the milk and mix well;

2.Then pour in flour, milk powder, and custard powder (custard powder is flavorful, and you can leave it out if you don't have it); Stir well and evenly, there are no particles of dry powder;

3.Then add butter, the butter can not melt, and the butter will melt when steaming later;

4.Put the basin into the steamer, put enough water in the steamer, and steam for about 20 minutes; Every 3 to 5 minutes, stir because it will clump;

5.After steaming, take it out and stir for a while, let it cool, and the delicious custard filling is ready;

6.Mix the raw materials of the dough, add water little by little, knead into a smooth dough, cover with plastic wrap and ferment at room temperature;

7.After the fermented dough, pour it on a cutting board, sprinkle with dry flour, knead and moisten;

8.Divide the large dough into small pieces, the size is according to your liking, knead the small dough smooth, and relax for another 15 minutes;

9.Take a side of the agent, press it flat with your hands, and put in the prepared custard filling; After sealing the seal, the seal is facing down, placed on the cover curtain, covered with wet gauze, and proofed for 40 minutes for the second time;

10.Put water in the steamer, put in the custard bun, steam the steamer on medium and high heat for 20 minutes, and it will be cooked.

The main ingredients for the filling of custard buns are eggs, butter, milk powder, etc.

Custard buns, also known as milk queen buns, have a strong milky flavor and egg yolk taste, and are a local traditional famous spot in Guangdong Province and belong to Cantonese desserts. Cantonese people have the habit of drinking morning tea with orange hunger, and generally order a basket of custard buns when drinking morning tea, which has a soft and glutinous sweet, rich and delicious taste, suitable for all ages.

There are also many types of custard buns, in addition to the most common plain custard buns, there are also custard buns with other ingredients or seasonings, such as sesame seeds, shredded coconut, coffee, chocolate, mango, etc. These different flavors of custard buns bring more choices and enjoyment to people. Some custard buns will also sprinkle a layer of sugar on the skin or brush with a layer of egg wash to make the custard bun more sweet and appealing.

Similarities and differences between quicksand buns and custard buns:

1. Differences.

Quicksand buns, as the name suggests, the filling is fluid, and you can see the effect of "quicksand" when you bite into it. In addition, the filling of quicksand buns is made of salted egg yolk, butter and custard powder, so it has a creamy aroma and a rustling texture, and the taste is sweet and salty, making people never get tired of eating it.

Custard buns are made with egg yolks, butter, milk and flour to make a sweet filling and then wrap them in dough and steam. Compared with quicksand buns, the filling of custard buns is not flowing, the texture is smoother, and there is no salty taste, no rustling taste, full of milky aroma, rich egg yolk flavor, is the favorite of children.

2. Similarities.

Quicksand buns and custard buns are one of the more common and popular dim sums in Cantonese teahouses, and they are deeply loved by men, women and children.

The main ingredients of the filling of custard buns are eggs, chinood song milk, etc., the production method is relatively simple, put an appropriate amount of warm water, yeast and flour into the basin to form a dough and ferment, then melt the cream, beat the eggs, pour in milk, sugar, oil, cream, etc., stir evenly and steam well, and then divide the dough into small agents and roll it out, wrap it in the steamed filling and steam it.

What ingredients are used to make the filling of custard buns.

Custard bun is a very popular bun on the market, and it is also a famous special dessert in Cantonese morning tea, its main feature is custard filling, custard filling is made in many ways, the main materials are eggs, milk, etc., which are fragrant and delicious to eat.

How to make custard buns

Ingredients: cream, milk, eggs, oil, sugar, flour, water, yeast.

Put an appropriate amount of warm water, yeast and flour in the basin, stir well and form a dough, cover with plastic wrap and put it in a warm place for leakage fermentation. Cut a small piece of cream into a bowl, heat until the cream melts slowly, beat the eggs in another bowl, pour in an appropriate amount of milk, add sugar, oil, cream and a small amount of flour and stir well.

Put the filling of Zheng Hao in the steamer, stir it with chopsticks after 5 minutes, stir it again in 10 minutes, and it will be cooked in 15 minutes. Divide the dough into small pieces, roll it out with a rolling pin and wrap the steamed filling into it, and it is best to put the wrapped custard bun in the pot to steam.

Custard bun is also a famous specialty dessert in Cantonese morning tea, the thick custard filling is full of aroma, and the next bite is very satisfying, so what kind of stuffing is the custard filling, I will tell you the practice of custard filling.

What is the filling of custard buns.

Custard bun is one of the special morning tea in Guangdong, mainly featuring custard filling, the color of custard filling is light yellow, the entrance is sweet and soft, it is worth tasting. The method of custard filling is actually very simple, and the following will teach you the specific method.

How to make the filling of custard buns.

Ingredients: 40 grams of butter, 2 eggs, 35 grams of flour, 20 grams of custard powder, 20 grams of milk powder, 1 teaspoon of milk powder, 85 grams of milk, 60 grams of sugar

Method: 1. After weighing all the raw materials, put the butter into a basin and beat it, add sugar in two parts, and beat it until it is loose;

2. Beat the eggs in a small bowl, add them in three times, and stir well after each addition;

3. Pour the milk into the egg yolk paste and mix evenly;

4. Mix the weighed flour, milk powder, custard powder and milk powder evenly and sieve them into the egg yolk paste and stir well;

5. Put water in the pot, put the stirred egg yolk batter into the steamer, cover the lid and steam over low heat;

6. Turn off the heat until the egg yolk batter changes from a thin state to a sticky shape similar to a small pimple;

7. Let the steamed egg yolk paste cool, then press it with a spoon and sieve it, and grind it out of the puree from the bottom of the sieve;

8. Use a scraper to scrape off the sifted custard paste;

9. After all the sieving spoons are passed into the container, the custard filling after sieving is very delicate.

The preparation of custard buns.

Filling: cream, milk, eggs, oil, sugar, flour,

Dough: flour, water, yeast.

1. Put an appropriate amount of warm water, yeast and flour in the basin, mix into a dough, and put it aside until the dough rises.

2. Cut a small piece of cream into a small bowl, then put the bowl in a basin with hot water and melt slowly.

3. Beat the eggs in a small stainless steel basin, then pour in a small amount of milk, add sugar, oil, cream and a little flour and stir well.

4. Put the adjusted filling on the steamer, stir with chopsticks after the pot boils for 5 minutes, stir again when the pot is open for 10 minutes, and it will be cooked when the pot is boiled 15 minutes after the pot is boiled.

5. After the dough is raised, knead it into small agents, roll it out with a rolling pin, and wrap it up like a bun, but the seal is facing down.

6. Put the wrapped custard bun in the pot and steam it.

How to store custard filling.

If the finished custard filling can be stored in the refrigerator, this preservation method can be stored for about 3-4 days, but it is still recommended that you eat it as soon as possible, otherwise the taste will be greatly reduced.