[Eng-Recipe] How to make Salted Egg Yolk & Custard Bun (金沙奶皇包)

10個材料及份量:
皮料一中筋粉(Plain flour /all-purpose flour)240g、發粉(baking powder)5g、糖(sugar)40g、即溶酵母(easy bake yeast)5g、暧水(warm water)140g、食用油(oil)10g
饀料一已蒸熟壓碎咸蛋黃(cooked salted egg yolk)2隻、糖(sugar)30g、(熟)即溶吉士粉(instant custard powder)20g、奶粉(milk powder)50g、放軟無鹽牛油(unaslted butter)70g
做法:先將饀料混合拌勻,分等份搓圓備用。
中筋粉、發粉、糖、酵母混合,慢慢加入暖水拌成糰加入食油搓約10分鐘,成光滑柔軟麵糰,蓋保鮮紙約30分鐘。取出麵糰分等份,將麵皮按薄包入饀做型,收口向下放入蒸籠蓋回保鮮紙約1小時。水滾後以中大火蒸10-12分鐘,鑊蓋開小縫約4、5分鐘後才揭蓋(免包面縐紋)。
PS:各牌子麵粉受水程度度不同,請自行控制。
若想做流心效果,可加10-20g牛油。
Ingredients for 10 buns:
Bun ingredients: Plain flour/all-purpose flour 240g, Baking powder 5g, Sugar 40g, Easy bake yeast 5g, Warm water 140g, Oil 10g
Filling ingredients: Cooked salted egg yolk 2, Sugar 30g, Instant custard powder 20g, Milk powder 50g, unsalted butter 70g
Instructions: Mix the butter and sugar together then add the salted egg yolk, milk powder and custard powder, mix well into dough. Split the dough into the right portions and roll into balls, for the outer bun add all the ingredients into the bowl but slowly add the water while mixing then finally add the oil and form into dough, wrap the dough and let if ferment for 30 minutes. After the fermentation press the air out of the dough then divide into balls, flatten the dough and place a filling inside then roll it back up. Let the buns ferment for another hour then they are ready to steam. Steam the buns for 10 minutes after then place a spoon on the lid to let some air out (this will prevent the buns from shrinking).

Видео [Eng-Recipe] How to make Salted Egg Yolk & Custard Bun (金沙奶皇包) канала SiuKitchen