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.

Steamed Bun

Toasted buns is one popular type of dimsum that people liked. The contents of soft red spiced chicken with a savory sauce wrapped savory savory-sweet. Certainly more delicious when eaten while steaming hot.

ingredients:
Part I:
200 g boneless chicken thigh meat
30 g hoisin sauce
5 g garlic, roughly chopped
100 g sugar
15 g soy sauce
Part II:
30 g oyster sauce
5 g of sesame oil
10 g onions, finely sliced
30 g potato starch
Part III:
200 g flour Hongkong
30 g sugar
7.5 g yeast powder
1.5 g baking soda
10 g sweetened condensed milk
35 g margarine
50 g of liquid milk
1 egg
2 g vanilla essence
70 g of water

How to make:



     * Ungkep all the ingredients for 6 hours.
     * Bake in a hot oven 120 C for 12 minutes
     * Cut the dough Part I and Part II mixed with ingredients until blended.
     * Mix all ingredients Part III into a smooth dough.
     * Step Creation:
     * Part III Roll dough, cut each into 7 cm.
     * Weigh the dough Part II, each being 40 grams.
     * Fill each dough piece with batter III Part II, round up neatly and let stand for 40 minutes.
     * Brush the surface with beaten egg.
     * Bake in oven panas150 C for 8 minutes until the surface is browned.
     * Remove and serve warm.