Panda Custard Buns - with oil-free custard filling recipe

Overview

The last one is the cute national treasure custard bun. Haha, the name National Treasure is a bit deceptive. It is actually a panda-shaped custard bun. It is filled with oil-free custard filling. It has lower calories than ordinary custard filling. It is simple to make but tastes very good. Interested students can try it.

Tags

• staple food
• home cooking
• steamed bun hanamaki
• cantonese snacks
• black sesame paste (dough)
• corn starch (custard filling)
• egg yolk (custard filling)
• low flour (custard filling)
• milk (custard filling)
• plain flour (dough)
• salt (dough)
• sugar (custard filling)
• sugar (dough)
• yeast (dough)

Ingredients

Steps

1. 1 First make the oil-free custard filling, beat the egg yolks and sugar thoroughly until light yellow.

   

2. 2 Sift in the flour and cornflour and mix well.

   

3. 3 Stir the milk over low heat until it boils. Slowly pour into the egg yolk paste and stir continuously.

   

4. 4 Pour back into the pot and heat over low heat, stirring constantly until a paste forms.

   

5. 5 Remove from heat as soon as it boils and allow to cool until set aside.

   

6. 6 Add a little salt and a little sugar to the flour, pour in the yeast dissolved in warm water, and knead into a dough of moderate hardness.

   

7. 7 Take a small piece of dough, add black sesame paste and knead it into a black dough. If it is too dry, add a little water and knead it.

   

8. 8 Let it rise in a warm place until it doubles in size, then knead it until it's original size. If it's sticky, add a small amount of flour and knead it together.

   

9. 9 Divide into several portions and knead once.

   

10. 10 Take a dough and roll it into a piece of dough with thin edges and a slightly thicker middle.

    

11. 11 Add the custard filling. The freshly made custard filling is soft and can be refrigerated to make it easier to use.

    

12. 12 Seal it like a bun.

    

13. 13 Place the seal side down.

    

14. 14 Roll out the black dough into thin slices.

    

15. 15 Use a flower nozzle to press small circles.

    

16. 16 Use your hands to shape the small circle into a slightly pointed oval.

    

17. 17 Press an eye with a straw at the pointed end.

    

18. 18 Dip water into the custard buns and stick them onto the wrapped custard buns, then glue the ears and mouth separately.

    

19. 19 Let it rise for a second time until it becomes big and light, then put it in a pot with cold water.

    

20. 20 About 7 minutes after the water boils, turn off the heat and simmer for 3-4 minutes before opening the lid.