Penguin Custard Steamed Bun 企鹅造型卡士达包

Soft and fluffy steamed bun filled with homemade custard and made into little penguins. Knead the dough using Song Cho bread maker #dough function, it's so quick and easy.

Song Cho Bread Maker SC-BK06A

Features:

• 
  
• * Sleek body design, large LED display

• * 14 functions (basic, french, whole wheat, sweet, gluten free, sandwich, cake, bake, rise, rise dough, dough, jam, yoghurt and home made)
• * 13-hour programmable timer
• * Ceramic-coated bread barrel for easy cleaning
• * 10 minutes' power cut-off memory function
• * Bread weight: 680g to 900g
• * Bread barrel: 19L x 14W x 17H cm
• * Techincal Specs: Rated voltage 220/240V~50Hz, Rated power 550W
• 
  

Ingredients: Yield 8 buns

材料

130g Cold Milk 冷牛奶 130克

30g Sugar 细砂糖 30克

1 1/2 tsp Oil 油 1 1/2小匙

225g Plain Flour/ All Purpose Flour/ Hong Kong Pau Flour  中筋面粉／包粉 225克

3/4 tsp Instant Dry Yeast 即溶酵母 3/4小匙

Black Dough: Food Grade Charcoal Powder 食品级黑炭粉 少许

Yellow Dough: Ground Turmeric 黄姜粉 少许

1- 2tbsp Fresh Milk, if needed 牛奶，适量

8 tbsp Homemade Custard Filling 卡士达馅 8汤匙

Prepare fillings: Click here for << Easy Homemade Custard Recipe 卡士达馅食谱 >> 点击进入

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Take out bread barrel from Song Cho Bread Maker. Install the stirring rod. Add Milk > Castor Sugar > Oil > Flour > Yeast into bread barrel. 

将牛奶》细砂糖》油》面粉》酵母跟次序放入松厨面包机。

2. Return bread barrel into Song Cho bread maker, press bread barrel down, turn it by clockwise and make sure it is installed firmly. Select <#11 DOUGH > , press < START >.
安装好后按键选择 《#11 DOUGH》，按 《START》。

3. When the dough is ready, transfer the dough onto table top. Portion out 8x 40g plain dough. Divide remaining dough into 2 portions, knead in some ground turmeric to make yellow dough, charcoal powder to make black dough. Add some milk when kneading the dough.

把打好的面团拿出，先割出8份各40克的白面团。剩余的面团分两份，分别加入黄姜粉和黑碳粉，搓均匀。搓入粉类时必须加少许牛奶。

Tips: While working on each colour dough, keep the remaining dough in the refrigerator. 
小贴士：还没操作的面团先用保鲜纸盖好放进冰箱。

4. Plain dough: Gently knead each dough and roll into small round balls. Wrap in custard fillings.

白面团：每份揉成小球状。包入馅料。

5. Shape black and yellow colour dough into penguin facial and body details as shown in the pictures. Brush some milk on the plain dough before adding details.

黑色和黄色面团作企鹅细节，参考下图。包子上涂少许牛奶才放上黑色和黄色面团。

6. Let it proof for about 50 minutes or doubled in size. Steam on high heat for 15 minutes. When it's done, turn off heat. Let it sit in the steamer for 5 minutes before removing from the steamer. 
做好造型后发酵大概50分钟或双倍大。放进蒸炉大火蒸15分钟。 蒸好后熄火，待5分钟才把包子拿出。待凉后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!