Custard buns, also known as custard buns, have a rich flavor of milk and egg yolk, and are a traditional Cantonese dessert.
Cantonese people have the habit of drinking morning tea, and they will light a basket when drinking morning tea.
I made it for my children a long time ago and they liked it very much. When I didn’t have time to make it, I would go to the nearby supermarket to buy it.
There are several ways to make custard filling. I will write about it later. Today I will check out the brands of oil-free custard filling. It is the simplest one!
Everyone can make custard buns by making dough!
Come, tear one by hand and look at the stuffing (the softness and hardness of the stuffing can be controlled)…………I am the gorgeous dividing line………………|Ingredients:|Fresh egg yolks: 4 pieces|Cake flour:
20g|Pure milk: 320g|Sugar: 60g|Cornstarch: 12g|A few drops of white vinegar (or lemon juice)|Vanilla extract (optional)………………I am the gorgeous dividing line…
…………… Method: 1. Add fresh egg yolks to sugar, add a few drops of white vinegar or lemon juice, and beat thoroughly until the color turns light yellow.
2. Sift in the low-gluten flour and cornstarch and mix until there are no grains.
3. Drop vanilla extract into the milk (optional), bring to a boil over low heat and remove from heat, stirring while cooking.
Key points: low heat, stir while cooking!
4. Slowly pour the boiling milk into the egg yolk paste and stir continuously!
Stir while pouring!
5. Put the evenly stirred milk egg custard on the stove, heat it over low heat and stir continuously, it will gradually turn into a paste. When it boils, remove from the heat and continue stirring. If the pot is still warm, pour it into a container and let it cool for later use!
This step is particularly important: you must stir constantly and stir at the bottom, as it is easy to get mushy, especially at the bottom.
If you like the stuffing to be thinner, you can remove it from the heat earlier, and if you like the stuffing to be firmer, remove it from the heat later.