Baozi Stuffed with Creamy Custard(nai huang bao )

Baozi Stuffed with Creamy Custard

Introduction:

Production steps:

Step 1: sugar, flour, condensed milk, light milk, Eagle corn powder, custard powder, water and eggs, all into a bowl, stir well, it is best to use a fine sieve to filter.

Step 2: steam in the steamer for about 10 minutes and take it out.

Step 3: add butter and stir well. If you stir it in a blender, it will be more lubricated.

Step 4: the sweet and delicious yellow milk filling is ready.

Step 5: add yeast, baking powder and proper amount of warm water to the flour and knead it into a dough. Wake up for a while.

Step 6: knead the mixture well again.

Step 7: flatten the filling.

Step 8: close the mouth down, rub the top a little bit.

Step 9: use scissors to cross two knives to form a cross flower opening.

Step 10: after the milk yellow bag again wake up half an hour into the steamer steaming about 10 minutes.

Step 11: steamed milk yellow bag looks more appetite.

Materials required:

Flour: 250g

Yeast: 3 G

Baking powder: 3 G

Butter: 100g

Sugar: 160 G

Condensed milk: 60g

Light milk: 70g

Eagle corn flour: 20g

Custard powder: 20g

Water: 165G

Eggs: 2

Note: milk yellow filling material: egg 2, water 165 g, Jishi powder 20 g, Yingsu powder 20 g, light milk 70 g, condensed milk 60 g, flour 115 g, sugar 160 G, butter 100 g.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: milk flavor

Chinese PinYin : Nai Huang Bao