Custard Bun-Milk Yolk Buns

Custard Bun-Milk Yolk Buns requires about 4 hours and 40 minutes from start to finish. For 35 cents per serving, you get a side dish that serves 12. One portion of this dish contains roughly 5g of protein, 3g of fat, and a total of 144 calories. Head to the store and pick up sugar, milk, salt, and a few other things to make it today. This recipe is liked by 101 foodies and cooks. It is brought to you by China Sichuan Food. With a spoonacular score of 22%, this dish is rather bad. If you like this recipe, you might also like recipes such as Chinese Steamed Custard Bun, Cinnamon Bun Moon Milk, and Chinese Steamed Custard Buns.

Servings: 12

Preparation duration: 240 minutes

Cooking duration: 40 minutes

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Ingredients:

1/2 cup wheat starch

1 1/2 tablespoons custard powder

1 large egg+ another yolk, slightly beaten

1/3 cup granulated sugar

2 teaspoons instant yeast

2 cups cake flour or low-gluten flour

100ml milk or 20ml more if you are using all-purpose flour

1/8 teaspoon salt

1 teaspoon sugar

2 tablespoons unsalted butter

1/4 cup warm water around 35 degree C

Equipment:

pot

bowl

Cooking instruction summary:

In a small pot, combine custard powder, wheat starch and sugar together. Heat over low heat and then add milk. Keep stirring until well mixed. 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. Set aside to cool down and then place the custard filling in fridge for at least 1 hour. So you can shape the fillings easily. Add sugar and yeast to the warm water. Wait for around 10 minutes until the yeast is well activated. 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. 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. 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 later one. Roll into a long log and then cut 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.

 

Step by step:


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. Stir in beaten egg slowly and keep stirring during the process.

3. Add butter in.

4. Heat until well mixed.

5. 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. So you can shape the fillings easily.

6. Add sugar and yeast to the warm water. Wait for around 10 minutes until the yeast is well activated.

7. 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.

8. 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. 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 later one.

9. Roll into a long log and then cut 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.

10. 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.


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