Chinese Steamed Custard Bun is a traditional Cantonese-style dessert. People like to enjoy custard bun at breakfast. Slowly taste its rich milky aroma and the delicate, smooth taste of the milky yellow filling.
The perfect Chinese Steamed Custard Bun’s filling should be sufficient and it must be has a strong milky and yolk flavor. And the bun skin should be white and soft.
Tips about make the Chinese Steamed Custard Bun
1. Alternatives to butter: Butter can also be replaced with the same amount of vegetable oil. For older people, it is healthier to use vegetable oils, such as olive oil and sunflower oil.
2. The fermentation temperature of the dough is about 25 degrees at room temperature. The higher the temperature, the faster the dough is fermented, so the degree of fermentation should be observed in advance. If the dough has grown to twice the original volume, the fermentation is complete!
Custard Bun Recipe:
You’ll need:
2 eggs
1egg yolk
80g sugar
100g milk
40g butter
1/2 teaspoon salt
40g flour
2 tablespoons milk powder
For the skin
300g flour
200ml milk
4g yeast powder
How to make Custard Bun
Make the filling
1. Beat the eggs in the bowl, add the white sugar, salt, egg yolk and milk and stir with a whisk. Slowly add milk and milk powder while continuing to whisk.
2. Pour the batter into a non-stick pan and cook it under a small fire, and stir with a wooden spat for about 8 minutes until it becomes a thick batter.
Make the skin
1. Mix the flour, yeast powder and milk to make a dough. And wrapped it in a fresh-keeping bag to seal the fermentation to twice the size.
2. Divide the dough into 15 small doughs and round the air out of the dough. And use a rolling pin to press the small doughs into the discs.
Shape the bun
1. A generous tablespoon of custard filling is in the center of each bun skin. And then, seal the buns.
2. Use scissors to cut the cross on the bun and gently pull it out.
Steamed the bun
1. Pour cold water in the wok and cook it for 30 seconds under high heat and turn the fire off. Put steamer into the wok, spread the damp cloth and put the steamed buns in the steamer. Then cover the lid, and ferment it for about 15 to 20 minutes.
2. Turn on the fire, continue to cook it for 10 minutes when the water boiling. Turn off the fire and wait for 10 minutes.
Chinese Steamed Custard Bun
Ingredients
- 2 eggs
- 1 egg yolk
- 80g sugar
- 100g milk
- 40g butter
- 1/2 teaspoon salt
- 40g flour
- 2 tablespoons milk powder
For the skin
- 300g flour
- 200ml milk
- 4g yeast powder
Instructions
Make the filling
- Beat the eggs in the bowl, add the white sugar, salt, egg yolk and milk and stir with a whisk. Slowly add milk and milk powder while continuing to whisk.
- Pour the batter into a non-stick pan and cook it under a small fire, and stir with a wooden spat for about 8 minutes until it becomes a thick batter.
Make the skin
- Mix the flour, yeast powder and milk to make a dough. And wrapped it in a fresh-keeping bag to seal the fermentation to twice the size.
- Divide the dough into 15 small doughs and round the air out of the dough. And use a rolling pin to press the small doughs into the discs.
Shape the bun
- A generous tablespoon of custard filling is in the center of each bun skin. And then, seal the buns.
- Use scissors to cut the cross on the bun and gently pull it out.
Steamed the bun
- Pour cold water in the wok and cook it for 30 seconds under high heat and turn the fire off. Put steamer into the wok, spread the damp cloth and put the steamed buns in the steamer. Then cover the lid, and ferment it for about 15 to 20 minutes.
- Turn on the fire, continue to cook it for 10 minutes when the water boiling. Turn off the fire and wait for 10 minutes.
Seth Edwards
Great recipe! First time making buns. Success! This recipe is a keeper.
Olivia Mitchell
Great! My husband hates buns but I convinced him that these wouldn’t be the same and he loved them.
Amari Davis
Just like my mom used to make! I halved this recipe and it fed 3 with no leftovers.
Natalie Taylor
This is an amazing recipe. I never thought you could make any kind of yeast bun without all the work of kneading and waiting so long for the rising.
Victoria White
I just made Chinese Steamed Custard Bun for dinner and my husband and I loved them!! They were absolutely delicious!
Hewitt Turner
A keeper. Soft, light, and tasty.A very easy bun recipe too!
Valerie Collins
These are absolutely fantastic! I have made them 3 times now and they are consistently great!!
This is a super easy recipe that is consistently wonderful. I will NEVER buy store bought buns again after these!