Custard Bun-Milk Yolk Buns #dessert #custard

Another well known and incredible diminish total steamed bun formula—Custard bun additionally named as milk yolk buns. Those little buns are likewise named as Lai Wong Bao.

This is the form with spread and egg for sweet teeth. Only a remanding, there is a sister bun of this milk yolk bun named as Liu Sa Bao which utilizes salted duck egg and accordingly giving an appetizing and salty filling. Those two renditions are very comparable however unique in tastes.

To make the ideal custard filling, custard powder is essential. It is right off the bat imported by some bread kitchen stores in Hong Kong and now turns into a mainstream heating fixing in Mainland China as well. It can expand the milk smell and add somewhat yellow shading to the filling.

Wheat starch is the primary element for another celebrated diminish total sweet Har Gow. The motivation behind why it is utilized to supplant flour is on the grounds that it is practically straightforward, which further give the filling an ideal yellow shading.

Also try our recipe Snow Skin Mooncake with Custard Filling

Dim Sum custard buns with strong milk and yolk aroma. Another famous Dim Sum bun you should never miss.

Ingredients
Custard Filling

• 1.5 tbsp. custard powder
• 1/2 cup wheat starch
• 2 tbsp. cake flour
• 100 ml milk
• 2 tbsp. unsalted butter
• 1/3 cup granulated sugar
• 1 large egg+ another yolk , slightly beaten (around 100g)

For the bun wrapper

• 2 cups cake flour , or low-gluten flour
• 100 ml milk , or 20ml more if you are using all-purpose flour
• 1/4 cup warm water , around 35℃
• 1 tsp. sugar
• 1/8 tsp. salt
• 2 tsp. instant yeast

Instructions
Custard filling recipe

1. In a small pot, combine custard powder, wheat starch and sugar together.
2. Heat over low heat and then add milk. Keep stirring until well mixed.
3. Stir in beaten egg slowly and keep stirring during the process. Add butter in. 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.
4. 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. So you can shape the fillings easily.

For the dough

1. Add sugar and yeast to the warm water. Wait for around 10 minutes until the yeast is well activated.
2. Mix other ingredients for the dough with the warm yeast water prepared in the previous step. Grasp everything together and knead until the dough becomes smooth and elastic.
3. 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.

Assemble the custard buns

1. 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)
2. 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.
3. Place on portion of the filling on the round wrapper and then seal completely. Repeat the process to finish all the buns.

Steaming

1. Set up the steamer and let the buns reset for around 10 to 15 minutes with lid covered.
2. Steam on high heat for around 15 minute to 20 minutes. Turn off the fire, wait for 5 minutes before uncovering and enjoying.

Read more our recipe Frosted Lime-Berry Spritzer

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