OG Custard Bun Recipe (奶黃飽) with Papa Fung скачать в хорошем качестве

OG Custard Bun Recipe (奶黃飽) with Papa Fung

Steamed soft & fluffy buns with a rich & creamy custard filling. Without these, there won’t be the molten salted egg custard buns. Timestamps: 0:00 Intro 0:18 Part 1: Filling 2:18 Part 2: Dough - Main Dough 4:05 Part 2: Dough - Oil Dough 5:45 Part 3: Assembly 6:32 Finale -------------------------------------------------------------------------------------------------------------------- CUSTARD BUN RECIPE This recipe makes around 19 biscuits [ INGREDIENTS ] FILLING: 60g Pastry Flour 250ml Milk 80g Unsalted Butter 4 Eggs 20g Custard Powder 60g Milk Powder 100g Sugar Dash of Vanilla Extract BUN: Main Dough: 600g Pastry Flour [餅麵粉] Sugar: 80g (for dough), 3g (for yeast) [糖: 依士] [糖: 主粉糰] 6g Baking Powder [發粉] 6g Instant Yeast [依士] 1tsp Pork Fat [豬油] 300ml Water [水] Dash of Salt [鹽] Oil Dough 30g Pastry Flour 15g Pork Fat . . [ DIRECTIONS ] FILLING 1. Whisk eggs, add a dash of vanilla extract, add milk, mix. Add sugar, then mix. Add in pastry flour, custard powder, and milk powder, mix until evenly combined. Melt unsalted butter and add it to the mixture and stir until combined. 2. Strain the mixture into a pot and cook in low heat while stirring constantly until thick. Set aside on a pan to cool. 3. Once cool, take the filling out and knead until smooth, then cover and place it in the fridge for 30 minutes. 4. Roll filling into little balls (wet hands to prevent it from sticking to your hand). Place in fridge and set aside. BUN 1. Main Dough: Mix yeast with sugar and add a bit of warm water to bloom the yeast. In a bowl place pastry flour, baking powder and a dash of salt, mix. Add sugar, then stir, then add bloomed yeast and stir some more. While stirring, slowly add in the water until it is dough-like. Take the dough out and knead, then add pork fat and continue kneading until the dough is smooth. Place the dough into the bowl, cover it and let it rest for 10mins. 2. Oil Dough: Combine pastry flour with pork fat and knead until dough-like. Place in fridge for a few minutes. 3. Take the main dough out, knead it, and divide it into even pieces. Rip oil dough into smaller pieces and place it on top of the main dough. Wrap the main dough around the oil dough, flatten it, roll it out flat, then roll it up into a log, fold it up into thirds and set aside. Afterwards, flatten it with your palm, flip the dough over and roll it out into thin discs (make sure the middle is thick and the sides are thin). ASSEMBLY 1. Place the custard filling in the middle of the disc, wrap it up into a ball and pinch the seams to seal it, rip extra dough off, place the bottom of it on a parchment paper. Place a wet paper towel over buns and let it sit in a warm area for 1.5hrs to proof. 2. Boil some water, and steam them for 8 minutes. -------------------------------------------------------------------------------------------------------------------- 奶黃飽食譜 製成十九隻飽。 [ 材料 ] 餡: 60g 餅麵粉 250ml 奶 80g 無鹽牛油 4 蛋 20g 吉士粉 60g 奶粉 100g 糖 雲呢拿香油 飽: 主粉糰: 600g 餅麵粉 糖: 80g 主粉糰, 3g 依士 6g 發粉 6g 依士 1tsp 豬油 300ml 水 鹽 油粉糰 30g 餅麵粉 15g 豬油 [ 制作 ] 餡: 1. 蛋加入少許香油拌勻，加牛奶搞勻，加糖再搞勻混合所有乾粉料，撤底搞勻，最後落已溶牛油拌勻即可。 2. 餡料過篩入鍋慢火煮至杰身，其間要不停攪拌免黏，取出放盆中抹平待涼。 3. 涼𢓭取出搓壓均勻放雪柜雪半個鐘。 4. 取出饀料分成小球(如黏手可以先沾水)放回雪柜雪實待用。 飽: 1. 主粉糰: 將依士加糖混合暖水浸泡。盆中混合麵粉，發粉，少許鹽和糖，加入已激活的依士一起搞拌，其中慢慢加水直至成糰狀，取出粉糰加入豬油揉搓至滑身，放回盆中覆蓋醒發十分鐘。 2. 油粉糰: 將粉和豬油混合搓成粉糰放雪柜幾分鐘。 3. 取主粉糰搓壓至滑身分二份，搓成長條分成小粒，油皮亦分成同等分量，將油皮放主皮面，檊壓成長條狀卷起，摺三摺放在一旁，要覆蓋以免乾，之後逐塊用手壓扁返轉，用棒沿邊檊薄成圆形，中間厚外邊薄些。 組合 1. 將饀料放中間慢慢推起粉皮，掐實收口免漏，收口放在蒸飽紙上，完成後蓋上濕纸巾放温暖處静置一個半小時。 2. 水滚後蒸八分鐘，食得。 -------------------------------------------------------------------------------------------------------------------- Music/Sound Credits: Cheese (Prod. by Lukrembo) Guitar Be-bop3 by Kaponja Reverse Strum by Niffshack Blip Plock Pop by Onikage22 5.5.16 by InspectorJ