Baozi Stuffed with Creamy Custard


1 egg
45 g starch
10 g custard powder
15g butter
20G sugar


Step 1
Prepare all kinds of materials for milk yellow pit.

Step 2
Pour the milk into the milk pot over low heat, add the sugar, and slowly stir until the sugar dissolves.

Step 3
Add all the powder, stir quickly, be sure to stir evenly.

Step 4
The whole process with a small fire, paste is easy to stick pot, spoon stirring, to quickly and evenly. When the milk from the liquid is about to form a paste time into the egg liquid, with a spoon quickly mix, you can turn off the fire.

Step 5
The fermented dough is kneaded evenly to exhaust air, then small dosage is made and rolled into a round slice. I made 15 steamed buns for this portion.

Step 6
Spoon the cream filling onto the dough.

Step 7
Close your mouth with a bun.

Step 8
After the steamed stuffed buns are closed, they are slightly round, turned over and placed on the steamer.

Step 9
Put hot water in the steamer, about 60 degrees, and put the steamed buns into the steamer for the second fermentation. The water in the steamer should not be overheated. If the water temperature is too high, the steamed bun surface is not smooth.

Step 10
Steam the steamer for 15 minutes. Turn off the heat and simmer for 5 minutes. In comparison, steamed steamed steamed buns are obviously larger than the embryo.