1、Video
2、Introduction
The egg yolk bun is also called the Chinese Steamed Custard Bun. It is a traditional dessert in Guangdong Province, China. Many people like to eat two Egg Custard Bun in the morning. It tastes soft, waxy and sweet, and uses milk, eggs, butter, sugar and other ingredients. There are also different recipes for Egg Custard Bun, in which coconut milk, chestnut powder and other ingredients are added to make the flavor of the Egg Custard Bun more unique.
Many people also make Egg Custard Bun at home. The whole production process is more complicated. I also failed the first time to make Egg Custard Bun. After three attempts, I finally made the perfect Egg Custard Bun.
At last, you must turn off the heat and wait for 5 minutes. I made a mistake here the first time I made it. Hope you like my egg yolk bun recipe.
3、Cooking Difficulty
| Difficulty（1-10） | Time（minuts） | taste | Skill |
|---|---|---|---|
| 6 | 40 | Sweet | Steam |
4、Ingredients
- 135 g warm water
- 3 g yeast powder
- 50 g white sugar
- 250 g all-purpose flour
- 4 g salt
- 1 egg yolk
- 2 eggs
- 40 g butter
- 150 g milk
- Vanilla extract
- 30 g low-gluten flour
5、How To Make
1、I will make Egg Custard Bun today，Break an egg and pour it into a bowl，Take out the egg yolk with a spoon and pour it into the second bowl.
2、Then break two more eggs and pour them into a bowl.
3、Add 40 g sugar，Stir well.
4、Heat up the pan，Pour 40 g butter, 150 g milk，Stir over low heat to melt the butter.
5、Pour the milk into the egg liquid and mix well.
6、Add 3 drops of vanilla extract.
7、Pour in 30 g low-gluten flour，Stir well.
8、Strain the liquid with a sieve and pour it into the pot.
9、Heat on a small fire, stirring constantly，Until the solution becomes viscous，Just reach this state.
10、Pour the batter into a bowl and wrap it in plastic wrap，Put it in the refrigerator and freeze for 20 minutes.
11、Pour the frozen dough on the chopping board.
12、Cut the dough into 8 pieces with a knife.
13、Knead the dough into a circle with your hands，Then put the dough in the refrigerator to freeze, set aside.
14、Add 135 g water, 3 g yeast powder, 10 g sugar in a bowl，Stir well.
15、Then add 250 g all-purpose flour and 4 g salt，Stir well with chopsticks.
16、Knead the dough with your hands，Let the dough rest for 20 minutes.
17、Continue to knead the dough for 3 minutes，Put the dough in a warm place and let the dough rise for 1 hour.
18、After 1 hour, the dough volume has doubled，Just reach this state.
19、Knead the dough for 3 minutes and cut it into 8 pieces.
20、Knead the dough into a circle with your hands，Let the dough rest for 15 minutes.
21、Time is up, use a rolling pin to roll the dough into a round slice.
22、Remove the egg yolk filling from the refrigerator，Wrap the egg yolk filling in the dough.
23、The final sealing position should be carefully, and then knead it into a spherical shape.
24、Put a piece of baking paper under the egg yolk bag，Then put it in the steamer and let it stand for 20 minutes (let the dough rise for the second time).
25、Then turn on high heat to heat up the steamer，After the water is boiled, turn to medium heat and steam for 10 minutes.
26、Time is up, turn off the heat and let it stand for 5 minutes，The egg yolk bun is ready，The prepared egg yolk wraps are soft and sweet，Very delicious，Hope you like it.
6、Important Tips
1、 Heat the egg yolk liquid on a low heat while stirring constantly, otherwise it will burn easily.
2、 The best temperature for dough fermentation is 30 degrees Celsius.
3、 Knead the dough vigorously. The longer the kneading time, the more delicious the egg yolk bun will be.
4、 After the egg yolk bun is steamed, do not open the lid in a hurry. Wait 5 minutes after turning off the heat, otherwise the egg yolk bun will easily collapse and lack elasticity, which will affect the taste.
7、Nutrient Content
| Content | Per 100 g |
|---|---|
| Calories | 267.5 kcal |
| carbohydrate | 43.7 g |
| Fat | 6.5 g |
| protein | 8.4 g |
| Cellulose | 0.01 g |
8、Matching Food
Stir-fried Celtuce recipes，Osmanthus Tea，Shrimp Tofu
Stir-fried Celtuce recipes 
Osmanthus Tea 
Shrimp Tofu
9、Suitable People
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 3 |
| High blood pressure | 7 |
| high blood fat | 6 |
| lose weight | 5 |
| child | 7 |
Recommend value：0-3（Try to avoid eating），4-6（Control eating less），7-8（No effect），9-10（Eat more）
Can pregnant women eat Egg Custard Bun?
The Egg Custard Bun contain milk, egg yolk, flour, sugar and other ingredients. These ingredients can be eaten by pregnant women, so pregnant women can eat Egg Custard Bun. Milk and egg yolks can provide more nutrition for pregnant women. Milk also helps sleep. I It is recommended that pregnant women drink a glass of milk every night before going to bed. However, custard contains high starch and sugar content, so pregnant women can’t eat too many Egg Custard Bun, and can eat 2 or 3 a day.
In addition to eating Egg Custard Bun, pregnant women should have a balanced diet, eat more foods with high protein content, and eat more fruits and vegetables at the same time, which is good for digestion, provides more vitamins, and is very helpful for the healthy development of the fetus. Pregnant women should not eat crabs and soft-shelled turtles.
Tips for making Egg Custard Bun
When I make Egg Custard Bun, it takes a lot of time to ferment the dough, usually 40-70 minutes. The best temperature for dough fermentation is 30 degrees, and the humidity of the surrounding environment is about 75%. If the ambient temperature is low, it needs to be fermented. longer. So it is important to create an environment that is more suitable for dough fermentation, I will put a bowl of hot water in the microwave, and then put the dough in the microwave, the hot water emits heat to increase the ambient temperature in the microwave, so that a 30 The environment around the temperature can greatly save the dough fermentation time.
When I heat the filling of the custard bun, I use a low heat and stir quickly at the same time to avoid the filling from clumping, which will affect the taste of the custard bun. If your child likes to eat Egg Custard Bun, you can reduce the amount of butter and sugar when making Egg Custard Bun, which can be healthier and prevent children from consuming too much fat and sugar and causing obesity.
The nutrition of Egg Custard Bun
The egg yolk is added to the custard bag. The egg yolk is rich in lecithin. Lecithin can decompose choline after being digested by the human body. After choline is absorbed by the human body, it can avoid mental decline and improve brain memory. Lecithin also prevents Alzheimer’s Eating more Egg Custard Bun also has this helpful effect, and lecithin can be properly supplemented. A lot of milk ingredients are added to the custard bag. Milk is rich in protein and trace elements, which can provide more nutrition for children and adults, so it is a delicious food for all ages. In China, many people like to eat custard for breakfast. Bag.
Who should eat less Egg Custard Bun
The calorie content of Egg Custard Bun is relatively high. 100g of custard contains 290 calories. People who lose weight should eat less. The cholesterol content in Egg Custard Bun is high, and the elderly should eat less.
11、Recipe
- 135 g warm water
- 3 g yeast powder
- 50 g white sugar
- 250 g all-purpose flour
- 4 g salt
- 1 egg yolk
- 2 eggs
- 40 g butter
- 150 g milk
- Vanilla extract
- 30 g low-gluten flour
- I will make Egg Custard Bun today，Break an egg and pour it into a bowl，Take out the egg yolk with a spoon and pour it into the second bowl.
- Then break two more eggs and pour them into a bowl.
- Add 40 g sugar，Stir well.
- Heat up the pan，Pour 40 g butter, 150 g milk，Stir over low heat to melt the butter.
- Pour the milk into the egg liquid and mix well.
- Add 3 drops of vanilla extract.
- Pour in 30 g low-gluten flour，Stir well.
- Strain the liquid with a sieve and pour it into the pot.
- Heat on a small fire, stirring constantly，Until the solution becomes viscous，Just reach this state.
- Pour the batter into a bowl and wrap it in plastic wrap，Put it in the refrigerator and freeze for 20 minutes.
- Pour the frozen dough on the chopping board.
- Cut the dough into 8 pieces with a knife.
- Knead the dough into a circle with your hands，Then put the dough in the refrigerator to freeze, set aside.
- Add 135 g water, 3 g yeast powder, 10 g sugar in a bowl，Stir well.
- Then add 250 g all-purpose flour and 4 g salt，Stir well with chopsticks.
- Knead the dough with your hands，Let the dough rest for 20 minutes.
- Continue to knead the dough for 3 minutes，Put the dough in a warm place and let the dough rise for 1 hour.
- After 1 hour, the dough volume has doubled，Just reach this state.
- Knead the dough for 3 minutes and cut it into 8 pieces.
- Knead the dough into a circle with your hands，Let the dough rest for 15 minutes.
- Time is up, use a rolling pin to roll the dough into a round slice.
- Remove the egg yolk filling from the refrigerator，Wrap the egg yolk filling in the dough.
- The final sealing position should be carefully, and then knead it into a spherical shape.
- Put a piece of baking paper under the egg yolk bag，Then put it in the steamer and let it stand for 20 minutes (let the dough rise for the second time).
- Then turn on high heat to heat up the steamer，After the water is boiled, turn to medium heat and steam for 10 minutes.
- Time is up, turn off the heat and let it stand for 5 minutes，The egg yolk bun is ready，The prepared egg yolk wraps are soft and sweet，Very delicious，Hope you like it.
| Difficulty（1-10） | Time（minuts） | taste | Skill |
|---|---|---|---|
| 6 | 40 | Sweet | Steam |
| Content | Per 100 g |
|---|---|
| Calories | 267.5 kcal |
| carbohydrate | 43.7 g |
| Fat | 6.5 g |
| protein | 8.4 g |
| Cellulose | 0.01 g |
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 3 |
| High blood pressure | 7 |
| high blood fat | 6 |
| lose weight | 5 |
| child | 7 |
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