Simibudian(xi mi bu dian )

Simibudian

Introduction:

Production steps:

Step 1: soak the sago in water for 20 minutes

Step 2: take it up, put it into boiling water, cook it over medium heat for 10 minutes, stir it from time to time to avoid sticking together, and then turn off the fire,

Step 3: cover and bake until transparent, then rinse with frozen water and drain.

Step 4: mix 100 ml fresh milk and custard powder well, then add egg juice and set aside.

Step 5: add other 150ml milk, sugar and butter

Step 6: cook over medium low heat until dissolved

Step 7: add the mixture of item 4, cook and mix until thick.

Step 8: add cooked sago at the end, without boiling.

Step 9: put half of the cooked materials into the Budian mold, and add fillings as you like, such as lotus seed paste, bean paste, etc.

Step 10: preheat the oven to 200 degrees.

Step 11: pour in the ingredients until 90% full, put them in a baking dish half full of water, and bake for 15-20 minutes, or until the surface is yellowish.

Materials required:

Sago: 45g

Fresh milk: 250ml

Egg: 1

Light milk: 50ml

Custard powder: 2 tbsp

Sugar: 45g

Salt free butter: 20g

Note: sugar can be reduced to 40g, it will not be too sweet, I did not add millet, lotus, bean paste, but also very delicious. The first time it's baked, it'll be a little burnt, and the rest won't be burnt.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xi Mi Bu Dian