Soft and sweet custard buns, teach you the simplest way, rich in milk and not greasy to eat!

The taste of custard buns is very much in line with the taste of children, the outer skin is fluffy and soft, and the inside is full of egg and milky fillings, and the taste is rustling, sweet and delicate. The white crust and yellow filling make you like it and have a lot of appetite.

Today I will share with you the recipe and method of a very delicious custard bun, and friends who like it will take a look at it.

【Ingredients】

150g of plain flour, 10g of milk powder, 4g of yeast, 215g of milk

3 egg yolks, 35g butter, 60g caster sugar, 180g milk, 15g milk powder, 50g low powder

【Directions】

1. Add flour to the flour, add low flour, yeast, milk powder, and milk and stir evenly to knead into a smooth dough, and the milk should be poured in batches to avoid pouring too much.

2. After the dough is kneaded until it is not sticky, put it in a warm place to ferment, and put it in the oven to ferment at 28 degrees for 1 hour.

3. Separate the egg whites and yolks, add 3 egg yolks to a bowl and mix 60g of sugar and 185g of milk.

4. Melt the butter in water, mix the milk powder with the low powder and sieve it for later use.

5. Add the low powder and milk powder to the egg milk liquid in 3 times and stir until there are no granules.

6. Sieve the custard through the custard so that the custard filling will be a little more delicate.

7. Finally, add the melted butter.

8. Pour it into a frying pan and fry over medium-low heat, stir and stir with a spatula, and fry until it is non-stick and can be held together.

9. Take out the fermented dough, knead it to exhaust it, and divide it into equal parts.

10. Take out the custard filling and wrap it in, closing it downward.

11. If you want to do modeling, cut a cross at the top, and turn the four corners outward, so that it looks better when steamed.

12. Put warm water at about 40 degrees in the pot, carry out secondary fermentation, and steam in a pot with cold water for 15 minutes after 1.5 times the size.

【Cooking Tips】

Do not take the steamed custard bun out of the pot immediately, turn off the heat and simmer for 5 minutes before removing from the pot to prevent it from collapsing and retracting in case of cold.

This is a good custard bun is very delicious, the outer skin is fluffy and soft, the filling inside is full of egg fragrance and milk fragrance, the taste is a little rusty, delicate and smooth, sweet but not greasy!