Custard Bun

If you normally wear pao yeast dough, then this one is wearing dough starter. However, no less tender texture. This one was given a field of sweet corn sweet dough. More delicious when eaten hot. Make yuk!

ingredients:
Material I:
210 g of water
50 g sweetened condensed milk white
100 g canned sweet corn, drained
Materials II:
30 g custard powder
2 g vanilla essence
10 g potato starch
15 g cornstarch
5 g of wheat flour
1 egg
50 g butter
Material III:
prickly:
150 g flour Hongkong
60 g of water
3 g sugar
dough:
200 g dough Biang
100 g flour Hongkong
75 g sugar
6 g baking powder
1 g ammonium powder
60 g of water

How to make:



     * Material I: Boil water, insert the other ingredients, bring to a boil.
     * Mix all Ingredients II into one,
     * Pour ingredients into a Material I II in a nonstick skillet.
     * Heat over low heat and stir until the dough is thick and sticky sodium absorption ratio.
     * Remove and let cool.
     * Biang: Stir all ingredients together until blended.
     * Rest at least 12 hours.
     * Dough: Mix all ingredients together until blended.
     * Knead until completely smooth.
     * Divide the dough into 10 parts, each round.
     * Roll the dough to a diameter of 7 cm.
     * Weigh the material I @ 40 grams.
     * Fill each dough circle with Materials I. Round and spire at the top.
     * Let stand for 15 minutes.
     * Steam in steamer heat for 7 minutes.
     * Serve warm.