Teach you to make custard buns at home, the dough is white and soft, the filling is golden and attractive, and it is better than the one sold

——[Custard Bun]——

[Dough materials]: 300 grams of plain flour, 160 grams of warm water, 3 grams of yeast, 3 grams of baking powder

[Custard filling ingredients]: 80 grams of pure milk, 40 grams of whipping cream, two eggs, 45 grams of sugar, 25 grams of condensed milk, 30 grams of butter, 20 grams of plain flour, 30 grams of wheat starch, 30 grams of milk powder

[The production steps are as follows]

Step 1: Start making custard filling, add 45 grams of sugar to two egg beating bowls, and stir it well with a manual whisk until the sugar melts

Step 2: Then add 80 grams of pure milk and 45 grams of whipping cream, mix well, then sift in the three powders (milk powder, flour, wheat starch) that have been mixed in advance, and stir well again

Step 3: Pour the mixed liquid into the pot through the sieve, put the liquid through the sieve, the taste is more delicate, add 25 grams of condensed milk, 30 grams of butter softened in advance

Step 4: Turn on the fire, heat over low heat, stir constantly, the liquid will slowly solidify after the heat comes up, until the ingredients are mixed into a ball, press with a spatula to feel the feeling of QQ, the custard filling is ready, cover with plastic wrap, and let it cool for later use

Step 5: Make the dough again, 160 grams of warm water, three grams of yeast, mix well, let it sit for a few minutes, dissolve the yeast, warm water and dough, so that the performance of the yeast can be volatilized better

Step 6: Add 300 grams of flour, stir it into a flocculent shape with chopsticks, and then knead it into a moderately soft and hard, smooth dough, don't knead it raw, it's really not smooth, put it for five minutes, it's easy to knead the smooth, cover and relax for ten minutes

Step 7: Divide the custard filling and dough into 15 parts, then roll out the dough into slices with thin sides and thick middle, put the custard filling, pinch the dough tightly and knead it round

Step 8: After all is done, put oil paper on anti-stick, ferment it to twice the size, here is a dough method, the finished dough is as soft and delicious

Step 9: Put cold water into the steamer, turn on the fire, start the timer from the steam, steam for 20 minutes, do not rush to open the lid after steaming, simmer for two to three minutes to prevent sudden contact with cold air, resulting in retraction