How to make the filling of custard buns

People are very familiar with custard buns. They taste delicious and have high nutritional value. They are a delicacy that children love to eat. The ingredients for custard buns are relatively simple, and the method is not difficult. If we learn how to make it, we can make it for our babies at home, which is both economical and affordable. Now let’s learn about the filling and method of making custard buns.

Ingredients

Recipe calories: 2206.5 (kcal)

Ingredients: flour, water

Methods/Steps

1. In the above recipe, the first three items are for kneading the dough, and the ones with precise weights at the end are for making the filling. The most important thing about making custard buns is making the filling, so I’ll talk about how to make the filling first. First, use a food scale to weigh out the various ingredients and set them aside, then crack the eggs into a large bowl. Because the recipe I provided is small in portion, one egg is about 50 grams.

1. Add sugar to the egg bowl and beat vigorously to dissolve the sugar into the egg liquid. This will take some time. Or you can boil some warm water, about the temperature of your hand, and put the bowl of eggs in the water, which will save some time.

2. The sugar and egg liquid must be beaten until there are no granular sugar and it is completely dissolved, otherwise it will affect the mixing of subsequent materials, and then add milk.

Steps to read

3. Sieve the flour and set aside

4. Add the sifted flour to the egg mixture in portions, stirring while adding to prevent the flour from becoming granular. Stir until it is completely dispersed.

5. Sieve the stirred egg liquid again to ensure there are no undispersed particles.

6. Add butter. You don’t need the butter to be completely melted in this step because it will be steamed later.

7. Add water to the pot and bring it to a boil. Put the prepared egg liquid into the pot and steam it. Stir evenly after the butter melts, cover the pot, and open the lid every 3 or 4 minutes to stir with a spoon or spatula. Stir up the semi-solidified egg liquid at the bottom of the bowl to prevent it from sticking to the bottom of the bowl.

8. Stir while steaming. After about half an hour, the egg liquid will become thick until there is no liquid. Then you can remove it from the heat, let it cool down and store it in the refrigerator. This will allow the filling to cool down and can be rolled into balls at low temperature.

9. You can wrap the dumplings after the filling is ready. The dough can be kneaded before preparing the filling. Mix flour, water and Angel Yeast in proportion and place in a warm place to ferment. After fermentation is completed, knead the dough repeatedly, pinch it into even-sized pieces, roll it into skins, take the cooled fillings and roll them into balls of appropriate size and wrap them with skins. Steam in a pot for 15 minutes.

10. It looks like this after steaming. Because it is Mid-Autumn Festival, I made a little rabbit! I tasted it and it was sweet, soft and delicious!