Baozi Stuffed with Creamy Custard

Baozi Stuffed with Creamy Custard

Introduction:

"This is one of my baby's favorite breakfasts, so I have to cook it once a month. The steamed bread made by myself is not as white as the one sold. Well, it won't take long anyway. First put the dough aside to ferment, then mix it with egg yolk stuffing and steam it. About 45 minutes. When the stuffing is steamed, stir it while it's hot. In fact, it's quick to wrap it. The number of releases is about 30. It can be steamed and then frozen in the refrigerator. Each time you eat, take a few out and steam them back. You can also wake up after wrapping, put it into the freezer for quick freezing, and then pack it in the food sealed bag when it's frozen. It is suggested that if you often make pasta, you should prepare a piece of cotton gauze (you can wet the pasta and cover it on the container to prevent the skin on the surface from drying), and a silicone pad (you won't be afraid of sticking when handling pasta)

Production steps:

Materials required:

Medium gluten flour: 240g

Low gluten flour: 240g

Chengfen: 120g

Baking powder: 6g

Fast yeast: 9g

Water: 270g

Fine granulated sugar: 75g

Lard: 12g

Egg: 250g

Egg yolk powder: 40g

Milk powder: 30g

Fresh milk: 120g

Salad oil: 30g

Vanilla extract: 1 teaspoon

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: milk flavor