Cream Custard Bun(liu sha bao )

Cream Custard Bun

Introduction:

Production steps:

Step 1: mix the flour and baking powder well, open the nest, add yeast, sugar, water and mix well, then rub until the surface is smooth.

Step 2: steam the salted egg yolk and crush it. Mix the salted egg yolk, butter, sugar, corn flour and milk powder for filling.

Step 3: put the stuffing in the refrigerator and freeze it to make it better.

Step 4: knead the dough into strips and divide into small portions. Flatten the dough, wrap it in the stuffing and round it.

Step 5: put it into the steamer and let it stand for 30 minutes. Steam for about 8 minutes.

Materials required:

Flour (leather): 500g

Sugar (leather): 100g

Baking powder (leather): 15g

Yeast (skin): 5g

Water (leather): 150g

Carrot (skin): one

Salted egg yolk (filling): 5

Butter (filling): 100g

Sugar (filling): 100g

Corn flour (filling): 70g

Milk powder (filling): 50g

Note: about the filling of quicksand bag: if you want to achieve the "flowing" texture of "sand", the most important thing is the ratio of sugar, oil and egg yolk. With 20% egg yolk, 40% butter and 60% crushed sugar, you can mix the most appropriate "quicksand" filling. There is another prescription. Skin: 500g flour, 60g sugar, 3G Yishi, 8g baking powder, 1 carrot, 200g water. Stuffing: 500g salted egg yolk, 500g sugar, 500g butter, 100g corn flour, 100g milk powder, 20g custard powder. Key points: after the Jinsha stuffing is done, it should be put into the freezer of the refrigerator to make it freeze solid.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: Original

Chinese PinYin : Liu Sha Bao