(9 pieces-18 pieces) * * How many fillings can be filled? You can use this amount twice * *

Filling (a) 25g of millet flour,

evaporated milk

50g，

coconut milk

20 grams

Stuffing (b) custard powder

15g，

Cheese powder 5g,

Sugar 40g,

salt

1/4 teaspoon,

yolk

2

Butter stuffing

15g

Steps:

1.

Stir well for later use.

2.

Besides,

Pour (b) into the milk pot in turn, and pour the liquid of (a) into it, and stir well.

3.

Heat with high fire and slow fire, and stir with a rubber scraper until it protrudes.

4.

Remove from the fire, add butter and stir well.

Spread and freeze for standby

Cream packaging material

(9 pieces):

Medium gluten powder

150g，

Rapid yeast

2g，

sugar

20g，

base pair

1g，

fresh milk

80-90 ml

Steps:

1.

Knead the materials into smooth and soft dough and knead them into long strips.

2.

Divide the dough into 9 parts and wrap it with appropriate stuffing. Wrap the dough with a wet cloth and let it stand for 30-45 minutes.

3.

Spray the cream surface with a watering can,

Put it on the perforated basin!

Take it out of the pan and steam it for 8- 1 1 min over medium heat.

note:

If low-gluten flour is used, turn to high heat and steam for 8 minutes.

Remarks:

1.

The dough is allowed to stand for 30-45 minutes as a reference time,

When the hair is bigger than the original 1 times, put it in the furnace.

Unless the weather is cold,

Otherwise it will be ok in 30 minutes.

2.

The steamer and hot water should be prepared 5 minutes before the fermentation is completed.

So as not to prolong the time and affect excessive fermentation.