Smooth and tender taro custard buns, served with 1 bowl of vegetable porridge full of vitality
Ingredient Preparation:
Filling:
3 salted egg yolks, 135g taro, 15g purple sweet potato, 15g caster sugar, 30g milk, 35g butter, 20g condensed milk, 30g milk powder
Dough portion:
110g of warm water, 30g of sugar, 30g of milk, 2.5g of high-sugar resistant yeast, 125g of medium gluten powder and low gluten powder
Operate:
1. The egg yolk of salted duck egg white is separated, and the egg yolk can be sprayed with a little white wine in a small amount, which can be fishy, and those who don't mind can omit it
Cut the purple sweet potato and taro into thin slices and cook them when steamed
After the water is boiled, put it in the pot, steam the salted egg yolk for 12 minutes, take out the egg yolk and put in the taro and purple potato chips and continue to steam for 10 minutes
2. Crush the steamed egg yolk with the back of a knife, so that the crushed egg yolk is very delicate and almost grainy
3. Crush the steamed taro puree and purple sweet potato slightly with a fork
Then add the white sugar and continue to roll it while it is hot to melt the white sugar
Add 30g of milk and stir well with the taro paste to make the whole taro paste more delicate and silky
Paste the stirred taro paste with plastic wrap and put it in the refrigerator to refrigerate and set
4. The butter softened at room temperature is briefly pressed with a spatula and then the condensed milk is added
Add milk powder or custard powder to make the flavor of the filling richer, and if you don't have or don't like it too sweet, you can omit it and knead it by hand
Add the crushed egg yolks to the butter
Mix the butter with the egg yolk evenly, then divide it into 12 equal parts, knead it into small balls, put it in the refrigerator to freeze and set, and wrap it better after setting
5. Add sugar to warm water, stir and melt
Then add milk and high-sugar resistant yeast in turn, stir well and set aside
6. Add a small amount of water several times and stir into a dough
Knead the dough in the middle, rub it repeatedly, push it outward, and then pull it inward to form a dough and form a gluten
Cover the dough with a bowl and let it relax for 15 minutes, then knead it again and it will be easy to knead
7. The loose dough has better spreadability and can be kneaded smoothly easily
After kneading the dough, cover the bowl again and let it relax and let rise for 20 minutes, and it is done
Let's stew a porridge while the dough is relaxed~
Add pumpkin, millet, soaked white fungus and red dates to the pot, and add a few rock sugars appropriately
Add 8 minutes full of water to a small pot, turn on low heat and steam slowly, until the custard bun comes out of the pot
Pumpkin white fungus porridge:
300g pumpkin, 50g millet, a few rock sugars, 1 white fungus, 10 red dates
8. Remove the frozen salted egg yolk and divide the refrigerated taro paste into 12 equal balls
Flatten the taro balls and wrap the salted egg yolk balls tightly into the taro paste
The taro paste and the egg yolk should be tightened, and try not to have gaps, so that the steamed custard buns are evenly proportioned and beautiful
9. Divide the loose dough into two, then roll it into long strips, and finally divide it into about 30g in size
Roll out each dough with a thick middle and thin edges
10. Wrap the stuffing balls into the dough, wrap the stuffing dough tightly in the middle of the dough, and pinch it tightly at the end
Continue to proofing the wrapped green billet for 40-50 minutes, and cover it with a wet cage cloth to prevent the surface from drying out
11. The pumpkin porridge is almost steamed, and a small handful of soaked chicken head rice is added
Put the proofed custard bun on top of the porridge and steam for about 12-15 minutes, turn off the heat and simmer for another 2 minutes
The filling of the whole custard bun is soft, sweet, tender, and the taste is very rich, and the appearance is super high
Paired with delicate and sweet pumpkin porridge, the energetic resumption meal is complete!