Perfect custard filling

Overview

Custard filling, whether it is steamed buns, glutinous rice balls, various moon cake fillings, or various puff pastry fillings, it is a very good choice~ Many people say why the custard filling cannot solidify at all when I make it. That is because the butter paste is too thin and cannot solidify at all. I have to add some additional coconut paste to form a ball, and it turns into a gorgeous coconut filling... I have experimented with the recipe of custard filling 4 times, and finally got a custard filling that can fill the room with fragrance without adding whipping cream and custard powder! Just follow my recipe step by step and read the tips carefully, and I guarantee you will make successful custard filling~

Tags

• private kitchen
• all-purpose flour
• chengfen
• condensed milk
• egg
• unsalted butter
• whole milk powder
• fine sugar
• milk

Ingredients

Steps

1. 1 Large collection of materials

   

2. 2 Soften the unsalted butter and beat it slightly with a hand mixer

   

3. 3 Add caster sugar in 2 portions. Add caster sugar for the first time

   

4. 4 Stir evenly, there may be granulated sugar, it’s okay, it will slowly melt in the following steps

   

5. 5 Add fine sugar for the second time

   

6. 6 Stir evenly, there will still be sugar particles, it doesn't matter, because the sugar won't melt if you stir a few times

   

7. 7 100g of egg liquid is about 2 medium-sized eggs and needs to be added in several batches. Avoid separation of butter and egg liquid. I'm lazy, so I didn't have to break the eggs, so I added them one by one ^ω^

   

8. 8 Mix the egg mixture and butter evenly

   

9. 9 Add the second egg~

   

10. 10 Mix well

    

11. 11 Add milk powder, preferably whole milk powder, it doesn’t matter if it is high in calcium or high in iron. I used my sister’s Niulan milk powder. She didn’t like the bad taste, so I used it to make delicious ones. *^_^*Milk powder can add a milky flavor to the custard filling~

    

12. 12 Mix the milk powder evenly so that there are no milk powder particles. Because the milk powder I use, whether I am making milk powder for my sister or making food, will be difficult to dissolve, and there will be more or less milk powder particles (I suspect it is a fake Niu Lan, so I dare not let my sister drink it)

    

13. 13 Add milk and mix evenly. Be sure to stir more and try to melt the sugar and milk powder particles. I still have milk powder particles in this one. I can’t help but leave it like this. They will disappear when steaming

    

14. 14 Sieve the flour and all-purpose flour together. Someone asked what the flour is. The flour is wheat starch. The flour can increase the transparency of the custard filling, making the custard filling delicate and rich in taste.

    

15. 15 Stir the sifted flour evenly. At this time, pour an appropriate amount of water into the steamer and boil the water.

    

16. 16 The custard paste is completed. The custard paste at this time should be delicate and have a certain thickness.

    

17. 17 Put the custard paste into a steamer, turn on low heat, heat over water, and keep stirring (stir-frying). The butter on the sides will melt at first, so keep stirring. Pay attention to whether there are any custard paste lumps on the bottom of the basin. The custard paste that has lumps must be stirred up. This step is very critical whether the custard paste is delicate. Keep frying like this until the custard paste forms into a ball and the custard filling does not stick to the spatula. The custard filling is ready. Turn off the heat. This process takes about 8 minutes, depending on the power of your stove. (Both hands were working while stirring the custard filling, so I couldn’t take pictures.) When frying the custard filling, be sure to use low heat. If you stir the custard filling over high heat, the custard paste will easily clump.

    

18. 18 If you find it troublesome to keep heating and frying over water, you can choose to steam over water. Open the lid every 2-3 minutes, stir the lumpy custard paste and liquid custard paste evenly, repeat 2 to 3 times, and the custard filling is ready. However, the custard filling produced in this way will clump, be rough, and the taste will not be very good.

    

19. 19 The prepared custard filling can be kneaded into balls. The taste is delicate and there are no lumps.

    

20. 20 What can you do with the prepared custard filling?

    

21. 21 Custard Snowskin Mooncake

    

22. 22 Rice dumplings with custard filling

    

23. 23 Of course, there is also the most classic custard bun~

    

24. 24 Custard filling can also be used to make bread fillings, pastry fillings, moon cake fillings... Come and use your imagination~~~