Simple Way to Chinese Pastry With Meat Inside

Pastry Cream

So if traditional chinese pastries aren't baked, what are these pastries and where are they coming from?

Recipe Summary Pastry Cream

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

Ingredients | Chinese Pastry With Meat Inside

2 cups milk

¼ cup white sugar

2 egg yolks

1 egg

¼ cup cornstarch

⅓ cup white sugar

2 tablespoons butter

1 teaspoon vanilla extract

Directions

In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.

In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.

When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Info | Chinese Pastry With Meat Inside

prep: 15 mins cook: 5 mins total: 20 mins Servings: 8 Yield: 2 1/2 cups

TAG : Pastry Cream

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