Chinese Custard Buns 奶黃包
A Chinese Custard Bun 奶黃包, white fluffy bread wrapped tenderly about a gorgeous center of creamy milk and egg custard...yummmilicious...!! Sunshine in a bun, that's what it is.
- Prep time
- 25 min
- Cook time
- 35 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 portion Chinese Steamed Bun Mantou dough
- 2 tbsp custard powder, shifted, 35g
- 2 tbsp milk powder, 30g
- 2 tbsp corn starch, 19g
- 3 1/2 tbsp sweetened condensed milk, 75g
- 1/2 cup coconut cream, 150g
- 1 egg
- 1 cup water
- 1/3 cup sugar, 113g
- 5 1/2 tbsp sweetened condensed milk, 113g
- 2 tbsp butter, 30g
Instructions
- 1
Make the dough according to our Chinese Steamed Bun Mantou dough recipe and let it rise covered for 2 hours or until tripled in size.
- 2
Mix the custard powder, milk powder, starch for Custard Part I together.
- 3
Push mixture through a sieve to get rid of any lumps.
- 4
Add in condensed milk, coconut cream and egg and stir well.
- 5
Add the ingredients for Custard Part II to a small pot and heat over low heat until just boiling.
- 6
Take off heat and add in a thin stream to Custard Part I, stirring constantly.
- 7
Pour mixture into a dish that fits steamer and steam over medium heat for 20 mins. Let cool completely.
- 8
Use hand blender to cream the mixture until smooth.
- 9
Refrigerate for 10-15 mins or until custard is solid enough to form balls. Form custard into 24 balls the size of large walnuts. There will be leftover custard which you can freeze for the next batch of buns.
- 10
Divide dough into 24 equal pieces.
- 11
Roll out dough into 3 inch circles, place custard ball in the middle, wrap dough around to form bun and pinch ends closed. Place each bun onto 2 inch square parchment paper and then into steamer basket, leaving 2 inches in between the buns.
- 12
Cover and let rise for 30 mins.
- 13
Bring water to a boil, place steamer basket on and then steam over high heat for 15 mins.