Recipe and tips for your own quicksand custard filling!!
Ingredients: 250 grams of softened butter, 230 grams of fine sugar, 2 grams of salt, 60 grams of eggs, 50 grams of almond flour, 280 grams of whole milk powder, 100 grams of chopped almonds
Method: Put the butter in a basin and beat it with a whisk, add sugar and continue to beat until it turns white, add eggs and beat it again, then add milk powder almond powder and stir well, finally add chopped almonds and salt and stir well, save it in the fresh-keeping refrigerator for 1 hour.
Best use period: within 7 days of freshness, 15 days in the quick-frozen refrigerator.
In addition, you should pay attention to the fact that the custard filling does not need quicksand effect, you can put it in the steamer to steam, and you need to pay attention to the fact that it is not steamed for 10 minutes, take it out, stir evenly, and steam it for 10 minutes, and repeat it three times. This is done to prevent uneven steaming and material deposition.
There is also a steamed version of whole milk powder that can be replaced with pure milk, plus corn flour (cornstarch), steamed and then rubbed to make filling. In this state, you can steam steamed buns and make dim sum.
At the same time, if there is a requirement for sweetness, you can adjust it at will, and the amount of sugar will not affect the state of the filling.
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