Steamed Custard Bun
Servings: 12 buns
Cantonese steamed buns filled with an eggy custard Original recipe found here: https://www.chinasichuanfood.com/custard-bun-milk-yolk-buns/ I have made some changesPrint Recipe
- 1.5 Tbsp custard powder
- 1/2 cup wheat starch tapioca flour works
- 2 Tbsp Cake Flour - Sifted
- 100 ml Milk I use lactose free
- 2 Tbsp Unsalted Butter
- 1/3 cup Caster Sugar
- 1 large Egg
- 1 Egg Yolk Eggs together about 100g
- 1/4 cup Warm Water
- 2 tsp Caster Sugar
- 2 tsp Dry active Yeast
- 1/2 tsp Salt
- 2 cups Cake Flour Or low-gluten flour
- 120 ml Milk
- Add sugar and yeast to the warm water. Put in a basin with warm water for the yeast to activate and become foamy
- What I do if its cold, when I start with the first step (Yeast) I will turn on the oven to about 50°C once its at temperature, turn it off and keep the oven closed. It will then be a nice warm environment for your dough to rise.
- Sift dry ingredients - Flour & salt use a dough hook and knead with yeast mixture and milk for about 8 min on medium setting. Dough will become soft and elastic
- Brush some oil on a large bowl and transfer the dough for the proofing. Wait for 2-3 hours until the dough is doubled in size.**
For the Custard
- In a small pot, over low heat add milk, custard powder, wheat starch and sugar.
- Stirring until well mixed Add in the flour.
- Stir in beaten egg slowly and continue to stir, it will start to thicken
- Add vanilla essence and butter. Heat until well mixed.
- Remove off heat and turn the filling over and over again until it can form a smooth ball and everything is well incorporated. Set aside to cool down and then place the custard filling in fridge for at least 1 hour (depending on the temperature)or until hardened.
- This will help shape the buns easily.
- When the dough is doubled in size, transfer to a slightly floured board and pinch the air out. Please knead forcefully for a smooth surface. And then roll into a long log; cut the log into 12 equal portions. At the same time, divide the custard filling into 12 equal portions and shape each one to a ball (make the assembling process much easier)
- Take one portion out, press down slightly and then roll to a around wrappers around 8 to 10 cm in diameter. Make the edges thinner than the center.
- Place on portion of the filling on the round wrapper and then seal completely. Repeat the process to finish all the buns.
- Set up the steamer and let the buns reset for around 10 to 15 minutes with lid covered.
- Steam on high heat for around 15 minute to 20 minutes. Turn off the fire, wait for 5 minutes before uncovering and enjoying.
I've made this once. Notes to self: Original recipe the buns were lacking in flavour have adjusted the sugar and salt accordingly. Colour of buns were good. Used Tapioca in custard, need to try with cornflour next. Froze uncooked, ready assembled buns. Waited to steam 4 of them, they came out flat compared to first steamed batch.