Baozi Stuffed with Creamy Custard
Step 1 . Materials: 500g flour, 4G yeast, half a bowl of warm water < br /> Filling materials: 1 egg, 25g Chengfen, 10g custard powder, 50g milk, 50g sugar, 10g butter
Step 2 . Dissolve the yeast in warm water and let it stand for 5 minutes. Slowly pour the yeast water into the flour, knead it into a smooth dough, cover it with fresh-keeping film and place it in a warm and humid place to wake up. When the dough is fermented to about 2-2.5 times the original, lift a piece of flour with your hand, and the internal organization is honeycomb.
Step 3 . Method of filling with milk yolk: soften the butter at room temperature, add sugar, eggs and milk in several times, and stir well.
Step 4 . Then add Chengfen and custard powder and stir well.
Step 5 . Heat in water, stir while heating, and leave the fire after it becomes a paste.
Step 6 . Take out the fermented dough, press and knead it a few times, and discharge the bubbles inside the dough. Knead the dough into a round strip and divide it into flour.
Step 7 . Sprinkle some dry flour on the panel, flatten the dough with the palm of your hand, and roll it into a round skin with thick center and thin edge. Take an appropriate amount of cream filling and put it in the center of the dough, wrap it like a bun, and close it down.
Step 8 . Add enough cold water to the steamer, put the carrot slices on the steamer drawer, put the milk yellow green bag on it, don't fire first, and then let it stand for 10 minutes.
Step 9 . Turn on the fire, steam for 10-15 minutes after the steamer is filled with gas, turn off the fire, don't uncover the pot immediately, wait for 3-5 minutes, and then uncover the pot.
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