Steamed Custard Buns

Ingredients

• For the dough: For the dough:
• 300g (2 1/2 cups) all-purpose flour 300g (2 1/2 cups) all-purpose flour
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 180ml (3/4 cup) warm water 180ml (3/4 cup) warm water
• For the custard filling: For the custard filling:
• 250ml (1 cup) milk 250ml (1 cup) milk
• 3 egg yolks 3 egg yolks
• 50g (1/4 cup) sugar 50g (1/4 cup) sugar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 7g, 3g
• Carbohydrates (total, sugars): 55g, 15g
• Protein: 9g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, sugar, yeast, and salt for the dough. Gradually add warm water while kneading until a smooth and elastic dough forms. Cover the dough with a damp cloth and let it rest for 1 hour until it doubles in size.
2. 2.
   In a saucepan, heat the milk over medium heat until it starts to simmer. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract until well combined.
3. 3.
   Slowly pour the hot milk into the egg yolk mixture while whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard consistency. Remove from heat and let it cool.
4. 4.
   Punch down the risen dough and divide it into small equal-sized portions. Roll each portion into a small circle and place a spoonful of custard filling in the center. Gather the edges of the dough and pinch them together to seal the bun.
5. 5.
   Place the filled buns on individual parchment paper squares and arrange them in a steamer basket. Cover the steamer and let the buns rise for another 30 minutes.
6. 6.
   Steam the buns over high heat for 12-15 minutes until they are puffed up and cooked through.
7. 7.
   Remove the steamed custard buns from the steamer and serve them warm.

Treat your ingredients with care...

• All-Purpose Flour — Make sure to use a good quality all-purpose flour for the best texture and rise in the buns.
• Active Dry Yeast — Activate the yeast by dissolving it in warm water with a pinch of sugar before adding it to the dough.
• Cornstarch — Mix the cornstarch with a small amount of cold milk before adding it to the custard mixture to prevent lumps.
• Vanilla Extract — Use pure vanilla extract for the best flavor in the custard filling.
• Parchment Paper — Use parchment paper squares to prevent the buns from sticking to the steamer.

Tips & Tricks

• To achieve a smooth custard filling, strain the mixture through a fine-mesh sieve before letting it cool.
• If you prefer a sweeter custard, you can increase the amount of sugar in the filling.
• Steam the buns in batches to ensure they have enough space to expand during cooking.
• Serve the Steamed Custard Buns immediately after steaming for the best taste and texture.
• These buns can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a steamer before serving.

Serving advice

Serve the Steamed Custard Buns warm as a delightful dessert or a sweet treat with tea. They are best enjoyed fresh out of the steamer when the custard is still warm and gooey.

Presentation advice

Arrange the Steamed Custard Buns on a serving platter, ensuring they are evenly spaced and visually appealing. Dust them with a light sprinkle of powdered sugar for an elegant touch.