香甜奶黄包 Steamed Custard Buns

Hello everyone, welcome to my channel. I'm Xiao Diang. Today we are going to make a Chinese-style doughnut, milk yellow bun. First, let's make the milk yellow filling. Add milk and eggs to a small pot of milk. Then stir well with a whisk. Then add sugar and a little salt. The purpose of adding salt is to bring out the sweetness. Then sift in cake flour and milk powder. Stir a little with a whisk. It doesn't matter if you stir it unevenly. Finally, add butter. Next, heat the pot on the stove. Use low heat all the way. After the butter melts, the batter at the bottom of the pot will quickly clump. So you must keep stirring. Stir the batter that clumps below with the other parts. Let the heat spread evenly. This way it won't turn into a pan of scrambled eggs. Heat the batter until it can stick to the whisk like this and does not flow. If it is fried too dry, the filling will not be moist enough. Spread the fried milk yellow filling on a plate and heat it quickly. Cover the surface with plastic wrap. Be careful to let the plastic wrap stick to the surface of the filling. This way it won't solidify. Then take it to the refrigerator to cool down. After the filling is cooled to not hot, Divide it into 15 portions. About 20 grams per portion. Then roll each piece of filling into a small ball. Cover with plastic wrap to prevent it from drying out. Set aside. Next, let's make the dough. Heat the water in the microwave for 20 seconds. Then add yeast and melt it. The water temperature should not exceed 40 degrees. In order to prevent the yeast from burning. Add a little oil to the dough. This will make the dough softer. It won't become hard when it cools down. Today we use one fermentation to make the dough. Usually when we make steamed buns or bread, We will do the second fermentation. The first fermentation has two main purposes. One is to let the yeast reproduce through the consumption of single sugar. The other is to let the flour release its flavor under the effect of the yeast. The dough that has been fermented twice can bring out the flavor of the dough. The dough is also more evenly organized. But if you want the final product to have a smooth surface, You need to knead the dough for a long time after fermentation. To get rid of the gas in the dough. It takes more time and effort. The filling of the steamed bun has a stronger flavor. The taste of the dough does not affect much. Using the method of one fermentation, It is more economical to make at home. After the dough is formed, continue to knead for 10 minutes. Knead the dough until the surface is smooth. In a relatively soft state. Then knead it into a long strip. If the action is slow, You can cover half of the dough and put it in the refrigerator. To slow down the fermentation speed. Cut the remaining dough into small pieces of 30 grams each. Then cover with plastic wrap to prevent it from drying out. Take a piece of dough. Knead it like this. This will make the dough tighter. The steamed buns are more three-dimensional and not easy to shape. And the surface is smoother. Then roll it down. Roll it into a circle with a thick middle. Try not to sprinkle too much flour on the chopping board. Otherwise, it will be difficult to close the mouth later. The size of the dough is half the size of the filling. Then press the filling with one finger. Use the other hand to gather the dough up. Slowly close the mouth. This way of making steamed buns. The surface is not wrinkled, it is more beautiful. If you use the method of making steamed buns, There will be a bigger wrinkle at the bottom. Finally, put the closing down. Use your hands to round it. Put it in the steamer. Put a piece of baking paper underneath to prevent it from sticking. If there is no baking paper, You can brush some oil on the stairs to prevent sticking. Then cover the lid. Prevent the surface of the buns from drying out. After the buns are wrapped, let stand for 30 minutes. When you see that the volume has increased by 1.5 times, Press the surface. It can rebound slowly at the concave line. Steam in cold water. In the process of heating the water, The buns will continue to expand. If you think your buns are already very big, You can steam them in boiling water to avoid over-fermentation. Bring the water to a boil over high heat. After steaming, turn to medium heat and steam for 12 minutes. After 12 minutes, turn off the heat. Don't open the lid first. Let it simmer for about 10 minutes to let the heat dissipate. In order to prevent the dough from shrinking due to heat expansion, And the internal and external compression of the steamer. Break it open and take a look at the filling inside. The milk aroma is full. The sweetness is just right. The skin is very soft. Once fermented, the operation is simple and the success rate is high. If you like to eat milk buns, You can try it at home. Thank you for watching. If you like my video, Please don't forget to like and subscribe to my channel. I am Xiaodiao. See you next time.