Hello everyone, I'm Qiong, welcome to my channel
Never buy custard bun anymore! Very fluffy and soft! So easy with just one fermentation!
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Separate egg whites and yolks, 3 egg yolks are needed here
60 grms (0.3 cup) sugar
Mix well
20 grams (2.5 tablespoons) cornstarch
20 grams (2.5 tablespoons) cake flour, sifted and added
Mix well, no flour particles
200 grams (0.83 cup) milk
Mix well
Heat on medium low heat, 45 grams (3 tablespoons) unsalted butter
When the butter is melted, pour in the egg yolk mixture
Heat on medium-low heat, stirring with a spatula
It will begin to set in a few minutes, stirring constantly with a spatula
Stir until it forms a dough and becomes very fine, then it's done
Place in a food container and cover with plastic wrap
Cover the surface with plastic wrap, let cool and store in the refrigerator
Now start making the dough, add 25 grams (2 tablespoons) of sugar to 210 grams (0.87 cup) of lukewarm milk
4 grams (1/2 tablespoon) instant yeast
Mix well
350 grams (2.4 cups) all-purpose flour
Add the mixed yeast mixture
Stir while pouring
15 grams (1 tablespoon) cooking oil, the buns will look brighter with the oil added
knead into dough by hand
This is a medium-soft dough
Knead the dough and transfer it to the mat to knead
Knead to a strip, then fold, and repeat this until the dough is smooth
Then roll it into a long strip
Divide the dough into 14 parts, about 41 grams each
Cover with plastic wrap to prevent air-drying
Take out a dough and roll it round
Cover with plastic wrap when all done
Take out the custard filling
Roll into long strips
Divide into 14 parts, about 25 grams each.
Roll out each part into a round
Take out a small dough, flatten it, and remember to sprinkle more flour on the mat to prevent sticking
Turn it over, smooth side down
Roll into a round sheet with a thick center and thin sides
Put a custard filling in the middle
Wrap it up like a bun
Put it on the mat and roll it up a bit so that it won't get misshaped when steamed
Put it on a baking paperand put it inside the steamer
Remember to leave some space between the buns
Cover and let it ferment, it will take about 1 hour
Check the state of the dough after fermentation, it is light and flimsy when picked up, it will slowly spring back when pinched
Steam for 10 minutes after the water boils.
Turn off the heat and simmer for 5 minutes before removing the lid
The fluffy white buns are ready to serve!
It doesn't get hard even after it cools, it's very fluffy and soft
Inside is a very delicious creamy custard filling that my family loves!
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