Custard bun

Overview

My husband loves custard buns the most! I usually make steamed buns, but today I tried making buns with custard filling. The texture is really good! The bread is soft and the filling is sweet. My husband, who doesn’t like bread very much, ate two of them as soon as they came out of the oven! Haha, so happy!

Tags

• baking
• children
• breakfast
• butter
• cake flour
• chengfen
• custard powder
• egg
• egg yolk
• high powder
• milk powder
• yeast
• fine sugar
• milk

Ingredients

Steps

1. 1 Ingredients required: high and low flour, caster sugar, butter, yeast, milk

   

2. 2 Put the ingredients except butter into the bread bucket in order of liquid first and then solid, start the dough mixing program, and set it for 20 minutes

   

3. 3 After the dough is kneaded, add butter and start a kneading program for another 20 minutes until the dough reaches the expansion stage, that is, a large film can be pulled out. No gloves are needed

   

4. 4 Take out the dough and roll it into a ball, put it into a container, cover it with plastic wrap and ferment it at room temperature until it doubles in size

   

5. 5 Make the custard filling while the dough is fermenting: prepare the required materials

   

6. 6 Melt the butter in hot water, add the sugar and stir until the sugar melts

   

7. 7 Add the beaten egg liquid and mix well

   

8. 8 Add milk and mix well

   

9. 9 Add the sifted low flour, milk powder, orange powder and custard powder and stir evenly

   

10. 10 After stirring evenly, add water to the pot and steam for 20 minutes until cooked (for the first 10 minutes, stir the pot every 5 minutes for a total of 2 times)

    

11. 11 When cooked, take it out and knead it into a ball after cooling slightly

    

12. 12 Roll into 10 small balls of even size (each weighing about 33 grams)

    

13. 13 The fermented dough is fermented successfully if you insert your finger into the hole and it does not shrink back

    

14. 14 Gently knead the dough to deflate the air, divide it into 10 evenly sized pieces of dough (about 43 grams each), cover with plastic wrap and rest for 15 minutes

    

15. 15 Roll the dough into a round cake shape, fill it with custard filling, and make a round shape with the edge facing down

    

16. 16 Wrap them one by one, put them on a baking sheet lined with oil paper, and ferment twice in size

    

17. 17 Beat 2 egg yolks and brush them on the surface of the fermented dough

    

18. 18 Brush them in order

    

19. 19 Place in the middle rack of the preheated oven and bake at 170 degrees for 20 minutes (cover with tin foil during the coloring process to prevent the color from getting too dark)

    

20. 20 Enjoy the finished product!

    

21. 21 Delicious buns, a must-have for breakfast!