Egg custard snack bag
Overview
This recipe includes the preparation of custard filling, and the addition of rum makes it richer in taste. The small meal kits are perfect for breakfast, I hope you like them.
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Ingredients
Steps
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First make the custard filling and prepare the ingredients for the filling.
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Beat the egg liquid into a bowl and add sugar.
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Use a whisk to beat evenly and form small bubbles. No need to beat, just beat evenly.
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Sift in the cake flour and stir into batter.
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Pour the milk into a small pot or stainless steel basin and heat over low heat until warm.
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Pour half of the heated milk into the egg mixture and stir evenly.
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Pour the egg mixture back into the remaining half of the milk, stir, heat over low heat, and stir until thick.
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Cool the fried egg custard in a basin of ice water, add rum and stir evenly. The rum is to enhance the flavor of the filling and can be omitted.
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Wrap the prepared custard filling in plastic wrap and refrigerate.
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Prepare all the ingredients. The butter is added later, so it is not in the picture.
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Put the yeast into the warm water and stir well.
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Put the sugar, egg liquid, and salt into a basin and stir evenly.
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Sift the high-gluten flour into a bowl and stir until there is no dry powder.
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Pour the mixed flour onto the silicone mat and start kneading.
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The dough at the beginning will be sticky and will stick to your hands and silicone mat easily. Don't worry and keep kneading.
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Gradually it will no longer stick to your hands, and you can knead it until you can pull out a large piece of film, but it is easy to break.
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At this time, add the softened butter and continue kneading. If it becomes sticky again, continue kneading and combine it with beating.
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Knead until the surface of the dough is smooth and expanded, then pull off a small piece of dough and you can easily pull out the thin glove film without breaking it.
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Knead the dough into a smooth dough, place it in a basin, cover with plastic wrap and ferment. It can be fermented at room temperature or in the oven.
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Just ferment until it doubles in size.
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Divide the dough into 6 small doughs, flatten them into round balls, and place them on the silicone mat, leaving some space. Let it relax for 10-15 minutes.
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Take the relaxed dough, flatten it with the palm of your hand, put an appropriate amount of egg yolk filling in the middle, and seal it.
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Place the seam side down on a non-stick baking pan and place in the oven for secondary fermentation.
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When fermenting in the oven, it is best to put a cup of hot water in it to maintain humidity. Let it double in size and take out the baking tray.
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Use a brush to brush a layer of egg wash on the surface of the dough, then sprinkle some white sesame seeds.
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Bake in preheated oven for 20-25 minutes, remove from oven and let cool.
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Take a beautiful photo of him!
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I still like to let him make breakfast,,,
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Break one open and wow, soft tissue and full filling. So delicious!
