Custard lunch bag
Overview
Custard filling, I have been loyal to it since I was a child, I like the faint milky aroma, I usually buy this kind of filling when buying steamed buns, it has not changed since then, it is still the same, but today it is not a steamed bun, but a dinner bun baked by myself, with more filling and more delicious taste!
Tags
Ingredients
Steps
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Prepare materials
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Steps for making custard filling: Add eggs, sugar, milk and whipping cream and mix well
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Add the sifted low-gluten flour and flour and mix well, then add butter
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Boil the water, separate the mixed batter into water, and heat over medium heat. Keep stirring during the heating process. The batter will gradually solidify. Remove from the heat after stirring
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Natural cooling standby
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Preparation of dough: Mix milk, sugar and eggs into a mixing bucket and mix evenly
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Add high-gluten flour, stir the yeast until it completely absorbs the water and knead into a dough
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When the surface of the dough is smooth and not sticky, add softened butter and knead again until the surface of the dough is smooth and you can pull out the glove film
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After the kneaded dough has rested for 15 minutes, divide the dough into 40g small pieces and roll them into balls
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Flatten the deflated small dough with the palm of your hand, wrap it in the cooled custard filling, seal it and place it into the baking pan
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Adjust the oven to the fermentation function, put the stuffed bread into the oven to ferment, ferment until it is 1.5 times the original volume, and then bake
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After fermentation, lightly brush the surface of the bread with egg wash, sprinkle some white sesame seeds, and bake in the preheated oven
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The upper heat is 180 degrees and the lower heat is 150 degrees. Bake on the penultimate level of the oven (as shown in the picture) for 14 minutes
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The bread is golden brown
