Baozi Stuffed with Creamy Custard(nai huang bao )

Baozi Stuffed with Creamy Custard

Introduction:

"Butter is used as the filling of traditional cream yellow bread, but butter contains more than 80% fat, more than 60% saturated fatty acids and about 30% monounsaturated fatty acids, so it is not suitable for the elderly, hyperlipidemia patients and children. This cream yellow bag removes the butter from the stuffing and changes it into salad oil to make it healthier for the elderly and children. "

Production steps:

Step 1: make dough: mix all the flour, add milk and cold water to form spike, then knead into smooth dough, wake up for 30 minutes;

Step 2: make cream filling: mix all the ingredients except eggs, and then add eggs;

Step 3: pour into a flat plate, steam for 15 minutes, stir every 5 minutes until mature;

Step 4: turn the dough into a honeycomb;

Step 5: sprinkle some dry noodles on the panel and knead the dough to exhaust;

Step 6: the dough is rubbed long and pulled into a large dosage form;

Step 7: each preparation is rubbed round and rolled into a round skin;

Step 8: pack in the cream filling;

Step 9: knead into bun shape;

Step 10: fold the yellow milk bag face down and wake up for 20 minutes;

Step 11: bring to a boil over high heat, steam for 12 minutes, turn off the heat, simmer for 3 minutes.

Materials required:

Gluten: 200g

Yeast powder: 2G

Sugar: 10g

Milk: 70g

Cold water: 30g

Sugar (cream): 30g

Milk powder: 15g

Salad oil (cream): 20g

Starch (cream): 20g

Milk (cream): 40g

Egg (cream): 1

Note: 1. The amount of white sugar in cream yellow stuffing can be increased or decreased according to personal taste; 2. In summer, noodles are made very fast, so it should be observed from time to time.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: milk flavor

Chinese PinYin : Nai Huang Bao