奶皇馅 Custard Filling

Ingredient

Method

A: 75g butter 55g sugar 3 A eggs 60g milk powder 30g wheat starch 30g condensed milk 40g custard powder 90g full cream milk B: 1tbsp cooked glutinous rice flour 1tbsp homemade corn syrup

1. Beat butter and sugar until light. Add the egg, one at a time beating well after each addition. 2. Add the rest ingredient A) into step 1 and mix until combined and no lump. Transfer to medium pot/steel bowl. 3. Place the medium pot into a large, shallow pan/pot with barely simmering water, turn to medium heat. (bain marie method, to create a gentle and uniform heat for cooking custard) . Keep stirring till everything is combined. 4. Once filling turns to slightly thick, close the medium pot lid, turn to low heat and continue steam for 5 minutes. After 5 minutes, scrap down the curdle batter using spatula. Close the lid again and steam for another 5 minutes. 5. Open the lid and turn to medium heat, by using spatula, stirring the custard until custard become thicken. 6. Add glutinous rice flour and corn syrup and keep stirring until solid, hard and shiny. Remove from heat. 7. Once cooled, strain through a strainer to puree the custard (or blend with food processor) to remove any big curdle batter. This is optional. 8. Cover with plastic wrap and will keep refrigerated for up to 3-4 days. Frozen will keep up to 2 month. *may skip step4-5 by keep stirring the batter until turns to thicken. The faster the stirring will be, the filling will turns to more smooth and low chance to create curdle batter. *煮太软很难定型包馅，煮太熟则不幼滑。 *makes apprv 460g