Custard buns

Overview

There are many versions of custard bun fillings, most of which use eggs. In order to solve the problem of salted egg yolk, I used salted egg yolk to make custard buns. It was surprisingly delicious.

Tags

• staple food
• pasta
• home cooking
• all-purpose flour
• clear water
• corn starch
• custard powder
• low sugar tolerant dry yeast
• milk powder
• salted egg yolk
• soft white sugar
• unsalted butter
• milk

Ingredients

Steps

1. 1 Put the salted egg yolk into a small bowl, cover it with plastic wrap and put it into the pot. Make sure the plastic wrap is pierced for ventilation. Bring to a boil over high heat and steam for about 10 minutes;

   

2. 2 Take out the salted egg yolk, chop it into pieces with a knife while it’s hot;

   

3. 3 Put the salted egg yolk powder into a bowl, add milk powder, cornstarch, sugar, custard powder and milk; mix well and set aside;

   

4. 4 Melt 50 grams of butter in the microwave and pour it into a bowl containing salted egg yolk while it is still hot;

   

5. 5 Stir thoroughly until it looks like the picture, cover with plastic wrap and refrigerate overnight;

   

6. 6 Mix flour, yeast and water to form a dough and ferment until it doubles in size;

   

7. 7 Take out the fermented dough and knead it thoroughly until it becomes a very smooth dough, and roll it into a long strip;

   

8. 8 Cut into suitable size pieces;

   

9. 9 Roll it out into a dough and dig out a piece of the refrigerated filling. After refrigeration, the salted egg yolk filling has solidified and is easy to wrap;

   

10. 10 Wrap into small buns;

    

11. 11 Put the wrapped custard buns into the steamer, put corn husks underneath. Only 8 custard buns are wrapped with the filling, and the remaining dough is made into flower rolls. Cover the pot and let it rise for about 15 minutes. There is cold water in the pot, but do not turn on the heat;

    

12. 12 After waking up, turn on low heat, then turn to medium high heat and steam for 15 minutes. After turning off the heat, open the lid immediately and smooth buns will come out of the pot;

    

13. 13 The custard filling has a slightly salty taste, has a grainy texture, and has a moderate sweetness, which is much better than I expected.