Millet Custard Buns

Overview

Children like to eat custard buns, but it’s a bit difficult to make the buns in the cold weather, but I’m sure I’ll make the bread, so let’s do it!

Soup: add water to high flour, cook while stirring until thick, let cool
Custard: Softened butter is mixed with sugar until it turns white. It takes some effort if you do it manually
Add the egg liquid in two portions until completely absorbed
Sift in custard powder, starch powder, milk powder, cake flour
Stir well and steam for 30 minutes, stirring every 10 minutes
The custard filling is ready, keep it refrigerated
Cook the millet
Add small yellow rice and custard filling and knead it into a ball
Put the tangzhong and bread ingredients except butter into the bread machine and knead the dough. During the second kneading, add butter and knead the dough to ferment
Wrap in fillings
After fermentation is completed, divide it into 80 grams of dough and let it rest for a while (it’s the opposite of the picture above)
After preheating the oven, 180 degrees, middle layer, 20 minutes, outlet, extra soft, a little bit
A total of 7 loaves of bread were made with the above ingredients