Custard bun (egg bun for kids)

Overview

Custard Bun, I am Custard Bun. This was the third time I made Custard Bun. The little kids saw that the filling was as yellow as egg yolk, so they called it egg bun and started clamoring to eat it. The milky and milky fragrance is so tempting!

Tags

• pasta
• cantonese cuisine
• breakfast
• butter
• custard powder
• egg
• flour
• milk powder
• warm water
• white sugar
• yeast
• fine sugar

Ingredients

Steps

1. 1 Get the ingredients ready.

   

2. 2 The butter is too hard to beat. Cut it into small pieces and heat a pot over water for a while, then take it out immediately and let it melt until it becomes smooth.

   

3. 3 Add sugar and mix well.

   

4. 4 The eggs can be beaten in advance and then added in batches. For convenience, I just break it up on the side and then stir it together. I also punched it in several times.

   

5. 5 Sift in the custard powder and milk powder and stir evenly.

   

6. 6 Seal the plastic wrap and put it in the oven. Try it for two minutes first. 2 minutes * 4 times = 8 minutes before it starts to solidify in the middle. Decide the time according to the amount you make. If you make less, the time should be reduced. It is best to watch it every two minutes like me for the first time.

   

7. 7 Take it out, stir it, and microwave it for two minutes. It depends on the heat of your microwave and whether the amount you cook is the same as mine.

   

8. 8 Stir it up! To allow it to heat evenly. Microwave it again! Two minutes!

   

9. 9 The filling is done! Stir to combine and let cool! (If you want it to be more delicate, let it cool and sift it.) Place in the refrigerator for one hour.

   

10. 10 Mix yeast with warm water.

    

11. 11 Add all the dough ingredients to the yeast water. The amount of water should be added or subtracted according to the water absorption of the dough. Then knead it into a ball and follow your usual dough mixing procedures.

    

12. 12 After the dough is mixed, knead the filling and divide the filling into equal amounts according to the amount you make or the size of the buns. What I made was a little smaller than the palm of my hand, about 18/19g of filling.

    

13. 13 It’s wrapped! The filling is dry, so I put the seam downwards. If you like the seam upwards, you can! Ferment for another 10-20 minutes, depending on the indoor temperature, or you can put it in a warm steam oven to shorten the fermentation time.

    

14. 14 After fermentation is complete, you can see that it is plumper than the previous picture. The lower layer is made first, and the upper layer is made last. I couldn't help but want to eat it, so I steamed it together. I use a large steamer with cold water and turn it on. It only takes 10 minutes to boil the water. And since my buns are small, it doesn't take that long.

    

15. 15 After steaming, let it simmer for 2 minutes before opening the door! Done!