Lovely heart-shaped custard buns

Overview

Custard buns, also called custard buns, are a very traditional Cantonese dessert. It's hot, white and plump. When you break it with your hands, the soft and quicksandy custard filling will flow out. It's really loved by everyone. My family all loves stuffed bread, so I put the prepared custard filling in it, put it in the oven and baked it, and the big round bread came out. After cooling, I broke it open and the rich milky aroma immediately hit my face. Although it didn't have the quicksand feeling of Chinese custard buns, the rustling milky aroma when eaten cold is equally addictive. When making bread, I deliberately add a small heart-shaped coat to the bread, which represents the deep love for my family. Such heart-shaped custard buns are both beautiful and delicious. Friends, you might as well give it a try.

Tags

• baking
• children
• bread
• breakfast
• bread ingredients high flour
• butter
• cake flour
• chengfen
• clear water
• egg
• ingredients for custard filling: egg yolk
• white sugar
• yeast
• fine sugar
• milk

Ingredients

Steps

1. 1 1． Beat the eggs.

   

2. 2 Add sugar and mix well, then pour in milk and continue mixing.

   

3. 3 Sieve through a sieve. Add flour in 1-2 batches and mix quickly.

   

4. 4 Pour in the melted butter, place it on the steamer, and steam over high heat for about 20 minutes, opening the lid and stirring every 5 minutes. After natural cooling, it will solidify into a dry filling, which can be rolled into yellow balls and set aside.

   

5. 5 Knead all the bread ingredients except butter together into a smooth dough, then add butter and continue kneading until complete for the first fermentation.

   

6. 6 Deflate the dough and divide it into small pieces of 50g each, roll it into a round shape and let it rest for 15 minutes. Take a small piece of dough, roll it into a round shape, and wrap it with custard filling.

   

7. 7 Pinch the edge tightly, then roll the remaining dough into a 0.2cm cake piece, and use a mold to press out a heart shape.

   

8. 8 Place the pressed heart-shaped dough on top of the stuffing-wrapped dough, then put it into the baking pan for the second fermentation. After it rises, brush the surface with egg wash.

   

9. 9 Preheat the oven to 180 degrees and bake for about 15 minutes.