Baozi Stuffed with Creamy Custard(nai huang bao )

Baozi Stuffed with Creamy Custard

Introduction:

"Do it yourself, make what you want, it's cheap and enjoyable ^ ^ ^"

Production steps:

Step 1: prepare the foreskin material.

Step 2: prepare the raw materials of cream filling.

Step 3: scoop the flour with such a large spoon.

Step 4: mix sugar and yeast, mix well.

Step 5: add appropriate amount of warm water and stir to form floc.

Step 6: cover with a hot wet towel and place beside the radiator for the first time (3 hours).

Step 7: ferment well.

Step 8: start to exhaust, add flour and knead into a ball, continue to cover with wet cloth and ferment for a second time (1-2 hours)

Step 9: fermentation is complete.

Step 10: knead the noodles again, knead them into strips, cut the dosage and relax for a while.

Step 11: at this time, make the cream filling and weigh the butter.

Step 12: soften the butter, add sugar and stir until feathery.

Step 13: add all the remaining materials and stir well.

Step 14: put the microwave oven on high heat for 4 minutes, take it out and stir it once every minute, and the cream filling will be ready.

Step 15: take a small dose, roll it into skin, and wrap it with cream filling.

Step 16: wrap it like a bun, with the folded side facing down.

Step 17: put the steamed buns on the greased steaming grid.

Step 18: steam for 15 minutes when the water is about to boil.

Step 19: the first steamed bun.

Step 20: load the plate.

Materials required:

Flour: 6 teaspoons

Yeast: 4 g

Warm water: moderate

Sugar: right amount

Butter: 20g

Eggs: 2

Starch: 50g

Custard powder: 20g

Milk: 100g

Sugar: 100g

Note: I just ran out of noodles and stuffing, a total of 18 package, not too big. But the noodles were a little less, so I kept filling and stuffing the last few buns. You can add two spoonfuls more flour, and the extra flour can be steamed as steamed bread. If it's more stuffing, it's a bit wasteful.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Huang Bao