Production steps
1. Put a proper amount of warm water, yeast and flour into a basin, knead it into dough and set it aside until the dough rises.
2. First cut a small piece of cream into small bowls, and then put the bowls into a basin filled with hot water to melt slowly.
3. Beat the eggs in a small stainless steel basin, then pour in a little milk, add sugar, oil, cream and a little flour and mix well.
4. Put the prepared stuffing on a steamer, boil it for 5 minutes, then stir it with chopsticks, boil it for 15 minutes, then stir it again, and cook it for 15 minutes.
5. After the dough is made, knead it into small doses, roll it thin with a rolling pin, and wrap it like a steamed stuffed bun, but the seal is down.
6. Put the wrapped cream buns into the pot and steam them.
skill
1. Substitute for butter: Butter can also be replaced by the same amount of vegetable oil. For the elderly, it is healthier to use vegetable oil as stuffing, such as olive oil and sunflower oil.
2. How can flour and liquid be mixed without pimples? When making creamy yellow stuffing, you need to pour a small amount of flour into the egg mixture and then stir it quickly in one direction to avoid pimples. The faster the stirring speed, the less pimples are suspended on the liquid surface.
3. The proofing temperature of the dough in the recipe is about 25 degrees at room temperature. In such a hot season, the dough ferments faster, so it is necessary to observe the degree of fermentation in advance. If the overall volume of dough is doubled, fermentation will be completed!