Jinsha Custard Elephant Bun

Overview

I bought a lot of Jinqixiang's salted egg yolks this year. I used some to make egg yolk cakes and left some of them aside. In addition to making mooncakes, I used them to make some golden sand custard fillings today and made some custard buns for my little one. This custard filling is made a lot, and only a small part is used to make this elephant custard bun. Keep the rest in the refrigerator to make for your baby on the weekends.

Tags

• pastries
• home cooking
• autumn recipes
• lunch
• dinner
• students
• all-purpose flour
• baking powder
• butter
• corn starch
• egg
• milk powder
• salted egg yolk
• whipping cream
• white sugar
• dark chocolate
• milk

Ingredients

Steps

1. 1 Put the salted egg yolk into a bowl, spray it with wine and steam it for 10 minutes. I use Jinqixiang salted egg yolk. This egg yolk is very sandy when cooked and has a good taste.

   

2. 2 After steaming, put it into a plastic bag and crush it with a rolling pin

   

3. 3 Put the milk, light cream, eggs and sugar into a bowl and mix well, then add the mixed powder and mix until there are no particles

   

4. 4 Pour the mixed batter into a non-stick pan, add butter and crushed salted egg yolk and mix well

   

5. 5 Fry over medium-low heat until golden custard filling forms. Let cool and set aside. Unused sealed boxes can be stored in the refrigerator for about 3 days

   

6. 6 Melt the baking powder with about 50 grams of water, mix it with the flour to form a dough, and ferment until it doubles in size

   

7. 7 After the exhaust is divided, leave a little dough for the ears

   

8. 8 Roll it into an oval shape, shape the golden filling into a triangle and place it on one end

   

9. 9 Bao Yanshi

   

10. 10 Use scissors to cut out the nose and tail

    

11. 11 Make another small piece of dough, roll it into an oval shape, cut it in the middle, and use it to make ears

    

12. 12 Dip one side of the dough with water and stick it on the ear part

    

13. 13 After the water boils, steam over medium-high heat for 15 minutes

    

14. 14 After steaming, let it cool and then use dark chocolate to draw wrinkles on your eyes and nose. My little baby was reluctant to eat it and refused to break it apart. He just watched the elephant having fun, haha.

    

15. 15 Elephant’s buns have less filling, so I also made round ones. The dough is soft and the fillings are sweet. It’s a pretty delicious filling