Baozi Stuffed with Creamy Custard(nai huang bao )

Baozi Stuffed with Creamy Custard

Introduction:

"Ruhuang Bao is a Cantonese pastry. It's very delicious. But it's a bit of a hassle to make that stuffing. A lot of materials are used. So I just do more at one time and put it in the refrigerator. When you want to eat, just heat up a few. The picture below is three times of this material. If you are making and eating with this material, you can do it. If you want to do more, just double the material. "

Production steps:

Step 1: after the butter is softened, add the sugar powder in several times, and stir each time to fully integrate.

Step 2: add the egg liquid in several times, and completely fuse each time.

Step 3: after mixing, add water. spare.

Step 4: sift in all the powders. Mix well.

Step 5: steaming. This should be steamed while stirring, do not let it harden. Just stir it into a paste.

Step 6: filter it and rub it into a small ball of 25g each, which is convenient for packing. See how much I've done, huh.

Step 7: next, make bread. The yeast is boiled at 40 ℃ and set aside.

Step 8: add carrot juice and boiled yeast water, stir them into snowflakes with chopsticks, and then knead them into a ball by hand.

Step 9: add a little lard, the skin will be smoother when steamed, especially when the flour is white, it will make the flour whiter and taste more fragrant.

Step 10: ferment in a warm place to twice the size.

Step 11: cut into small dosage pieces of equal size and wrap them with cream filling. Close in and down. Reunion. Put on the steaming tray. Steam for another 30 minutes. Don't open the lid immediately after steaming. Wait for a minute or two. It won't shrink easily.

Step 12: steam well. It's golden.

Materials required:

Flour: 250g

Yeast: 1 teaspoon

Eggs: 2

Sugar: 100g

Warm water: 125g

Chengfen: 34g

Custard powder: 20g

Milk powder: 6 TSP

Water: 88ml

Butter: 34 G

Note: add a little lard to the dough, the skin will be smoother and more fragrant. When steaming, the stuffing must be sprinkled and stirred until it becomes a paste. Filter it with a sieve. It's more delicate. It's OK not to do it.

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Nai Huang Bao