Chinese Steamed Custard Fillings Recipe

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Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. This Chinese steamed custard fillings recipe yields incredibly soft and creamy texture, and just the right amount of sweetness which can be as fillings in steamed buns and mooncake. 

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Ingredients

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Preparation 

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1. In a mixing bowl, beat egg yolk and demerara sugar until sugar dissolved. Strain through a sieve over a set of bowl.

奶皇餡【蛋香嫩滑】Custard Fillings

2. Add milk and mix well

3. Sift flour into a stainless steel bowl. Add the milk mixture by 3 ~ 4 batches. Make sure there is no lumps left behind before the next batches of milk mixture

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4. Add the vanilla extract and mix well

5. Add diced unsalted butter cubes

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6. Cook the custard mixture in a double boiler at low heat. Keep stirring until butter is completely melted, then stop stirring.  Continue cooking for 2 to 3 minutes, custard start to set at the bottom. Use a wooden spoon scraping from the bottom of the bowl. Repeat once more but do not stir too much. Cook for another 2 minutes. Put away from heat when the custard is set. The custard will become harder the longer cooking time. Don’t overcooked.  The custard fillings is a little bit soft when it is hot.

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7. Let cool and chill custard dough for 1 ~ 2 hours in  the refrigerator until firm enough. Roll the custard dough and cut crosswise with a knife. Divide into 20 each weight 14 ~ 15 g, shape to ball

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Tips

  • Custard fillings can keep in refrigerator for 2 ~ 3 days

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50 thoughts on “Chinese Steamed Custard Fillings Recipe

  • Thursday March 7th, 2019 at 12:35 PM
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    Can I have the print version?

    Reply
  • Friday August 17th, 2018 at 02:42 PM
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    請問用椰糖要調整糖的份量嗎?會吃得出椰香味嗎?謝謝肥丁

    Reply
    • Friday August 17th, 2018 at 05:52 PM
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      椰糖可以不用調整
      想吃到椰香味
      牛奶可用椰漿取代

      Reply
  • Tuesday August 7th, 2018 at 05:22 AM
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    請問製成冰皮月餅可冷凍保存嗎?口感會有差異嗎?謝謝!

    Reply
    • Tuesday August 7th, 2018 at 09:57 AM
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      冷凍後
      餅皮的水份結冰會破壞細胞壁
      退冰後口感就回不去了

      Reply
  • Monday July 30th, 2018 at 06:28 PM
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    如果用現成的雲尼那香油可以嗎?

    Reply
  • Friday September 29th, 2017 at 10:08 AM
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    請問100g蛋黃可用2顆全蛋取代嗎?

    Reply
    • Friday September 29th, 2017 at 01:07 PM
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      蛋白和蛋黃的煮熟的溫度不同
      煮熟後的硬度不同
      奶皇餡比較適合用蛋黃

      Reply
  • Wednesday September 27th, 2017 at 02:56 PM
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    可以用來做冰皮月餅嗎?

    Reply
  • Friday September 22nd, 2017 at 11:38 PM
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    您好!請問如果沒有香草精,可否把香草籽放進茶袋連同奶皇一齊煮,之後取走香草籽可以嗎?

    Reply
    • Friday September 22nd, 2017 at 11:50 PM
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      煮好後餡料會凝固
      不能用綿袋
      香草籽直接加進去

      Reply
      • Saturday September 23rd, 2017 at 12:03 AM
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        Thank you

        Reply
  • Monday September 18th, 2017 at 10:42 AM
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    不加香草精會影響很大嗎?

    Reply
    • Monday September 18th, 2017 at 10:45 AM
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      香草精用來除去蛋的奶酥味

      Reply
  • Sunday September 10th, 2017 at 06:04 PM
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    Hi,您好,請問如果略嫌奶皇味唔夠濃,可以如何改進?

    Reply
      • Tuesday September 12th, 2017 at 02:50 PM
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        什麼是淡奶油??? 有英文名,唔該晒

        Reply
  • Thursday September 7th, 2017 at 10:38 AM
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    請問,原庶糖可用椰糖(Palm Sugar)代替嗎?

    Reply
  • Sunday August 13th, 2017 at 01:00 PM
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    奶黄馅煮好后可以收多久?

    Reply
  • Thursday August 3rd, 2017 at 08:53 AM
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    請問做了月餅後可保全多久?

    Reply
  • Tuesday September 13th, 2016 at 02:42 AM
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    請問可以用 coconut milk 代替牛奶嗎?

    Reply
  • Monday September 12th, 2016 at 12:50 AM
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    請問點解焗完之後,月餅會有膨脹,然後就冇哂啲紋,外形變左好似一般老婆餅、菠蘿包咁?

    Reply
    • Monday September 12th, 2016 at 12:51 AM
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      烤箱的溫度可能太高了
      下次試試降 10 ~20C 低溫烤

      Reply
  • Friday September 9th, 2016 at 05:09 PM
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    請問奶黄能否不隔水攪拌,放在平鑊慢火攪拌,效果有多大差別?

    Reply
    • Friday September 9th, 2016 at 08:18 PM
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      直火太猛了
      奶油會全部溶掉
      不能完成乳化的效果

      Reply
      • Sunday September 18th, 2016 at 02:16 AM
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        謝謝你的解答:)

        Reply
  • Monday September 28th, 2015 at 02:40 AM
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    請問趕不及自制香草精. 你說可以直接放雲尼拿籽. 請問份量是多少?

    Reply
    • Monday September 28th, 2015 at 12:09 PM
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      雲尼拿籽因為品質、擺放時間香味有差異的,先加 1 枝雲尼拿籽試味,不夠可以再加

      Reply
  • Monday September 14th, 2015 at 05:24 PM
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    肥丁師傅:我今天造了這個奶皇餡的月餠!様樣順利!焗完出來只出現表皮少許爆烈!但一扴開來食,內

    Reply
  • Monday September 14th, 2015 at 01:31 PM
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    牛油可用椰子油代替嗎?

    Reply
    • Wednesday August 24th, 2016 at 03:40 PM
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      请问切丁的奶油指的系黄油吗?

      Reply
      • Wednesday August 24th, 2016 at 05:41 PM
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        奶油、黃油、牛油都是 butter 的翻譯

        Reply
  • Thursday September 3rd, 2015 at 10:05 AM
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    如果沒天然香草精,可以用什麼代替?thanks.

    Reply

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