Custard Steamed Buns 奶黄包

Name: Custard Steamed Buns 奶黄包
Prep time: 3 h 20 min
Cook time: 10 min
Total time: 3 h 30 min
Yield: 12
Ingredients: 350 g All purpose flour; 60 g Sugar; 190 g Milk; 10 g Milk powder; 6 g Instant dry yeast; 15 g Unsalted butter; 35 g Pastry/Cake flour; 40 g Custard powder; 110 g Sugar; 35 g Milk powder; 1 Large egg; 80 g Unsalted butter; 45 g Condensed milk; 190 ml Milk

AuthorYun Zhang JohnCategoryBread, SweetsDifficultyIntermediateRating

Yields12 Servings

Prep Time3 hrs 20 minsCook Time10 minsTotal Time3 hrs 30 mins

Custard Steamed Buns 奶黄包

What is there to say about custard steamed buns 奶黄包? Only that if you’ve never had it…you are missing out! A velvety filling of eggy custard enveloped by an enriched soft and fluffy steamed bread, it’s a dessert that that's packaged like breakfast.

And if you already like other sweet steamed buns like sesame, red bean or pumpkin, then you will also love this custard bun recipe!

Custard buns: A dim sum classic

Custard steamed buns are enjoyed readily in Dim Sum restaurants. Dim Sum, if you are unfamiliar, is a way of brunching originating from the Canton region in Southern China. The meal includes a meze of small, mainly steamed savoury and sweet dishes. The custard buns are normally eaten to end the meal on a sweet note.

I love Dim Sum meals, but to be honest, by the time you get through eating all "must eat" items on offer, there isn’t always room for rich, decadent custard buns. So naturally, the best way to truly indulge in these treats is to enjoy them on its own.

The custard bun filling

Obviously the most important component of custard buns is the custard. Making egg custard can be tricky if you are using a bunch of eggs and cream and trying not to curdle it whilst cooking over a double boiler.

Luckily, this recipe saves you all that trouble! You just have to purchase a few choice ingredients to go with the normal pantry items. Namely;

- Bird’s custard powder
- Milk powder
- Pastry or cake flour
- Sweeten condense milk

And when you've got all the ingredients on hand, it’s just a matter of mixing over medium low heat until the custard is formed. No skills needed except the ability to whisk continuously.

The bun

I have share many sweet and savoury steam bun recipes in the past. In addition to the recipes, I’ve also written extensively on the proven methods that helps you to achieve that smooth, fluffy bun. Check out my beef vermicelli steamed bun to read my tips and tricks to make the perfect steamed bun. The techniques used for this custard steam bun are the same.

The one thing that differentiates this custard steamed buns recipe is the use of milk and butter in the dough, as the rich filling requires an equally robust partner to hold it up. The added fats makes for an ultra soft, tender, smooth bun.

Storing and reheating

If you manage to not eat all the custard buns in one go, you will need to store them. For a couple of days, leave them in an air tight container in the fridge. However, if you want to keep them for longer, freeze in zip lock bags.

To reheat, the superior way is to steam again in a bamboo steamer for a few minutes. However, for the sake of saving time, a microwave is also a good option. 10-20sec straight from the fridge will do the trick. And from the freezer, cover with a damp paper towel and microwave in 20sec intervals until it’s warmed through.

I simply love having these homemade custard steamed buns in my freezer because I know that I’m never too far away from a delicious dim sum classic.

You Will Need

Bun

350 g All purpose flourUse bleached flour if you want that extra white bun

60 g Sugar

190 g Milk

10 g Milk powder

6 g Instant dry yeastor traditional dry yeast

15 g Unsalted butter

Custard

35 g Pastry/Cake flour

40 g Custard powder

110 g Sugar

35 g Milk powder

1 Large egg

80 g Unsalted butter

45 g Condensed milk

190 ml Milk

Instructions

Making the filling

Into a medium size pan or pot, add all of the ingredients and whisk thoroughly to combine. Then move the pot onto the stove over medium low heat. Continue to whisk as the custard slowly heats up. It is very important to keep on stirring as it thickens to whisk out any lumps as well as ensuring even cooking.

Continue to cook the custard until it pulls cleanly away from the pot and all the lumps have been whisked out. Now, put it into a dish, smooth out the surface and cover with cling film that directly contacts the custard. And let it cool down completely in the fridge.

Making the dough

In the mean time, make the dough by mixing all the ingredients, except the butter into a mixing bowl. Once most of the liquid has been obsorbed, you can continue to knead with your hand or in a stand mixer on low to start with.

After a few minutes of mixing, you will have a mass of dough. Add in the soften butter and knead again on low to incorporate the butter within.

When all the butter has been incorporated, knead on speed 3 for 5 more minutes. Then take out the dough and form into a smooth ball and leave it to rise in a covered bowl for 1-2 hours. Depending on the conditions of your home.

Shaping the buns

While the dough is proofing, shape the now cooled custard into round balls of approx. 1.5 tbsp each. Cover and set aside.

When the dough has risen and doubled in volume, take it out of the bowl and punch out all the air. Then knead thoroughly to de-gas for 5min or so.
This step is really important if you want a smooth, fine txtured bun after steaming. so don’t skip it!

Divide the dough into 12 equal pieces, each weighting around 55g. The next step is to knead each piece into a round smooth balls, leave them under plastic to rest for 5-10min.

After resting, roll each dough ball into round disks and wrap it around the custard balls. Pinch the openings tightly to close any gaps and lock in the filling. Line with pieces of parchment paper to prevent sticking and into the steamer to rise for the 2nd time.

Steaming

Let them rise anywhere between 30-45min. depending on conditions. You will know that they are ready to steam when they’ve puffed up by at least 50% and slowly bounces back when gentle poked.

Put them on the steamer and bring the water to a boil. When the steam has penetrated the steamer, turn the heat to medium and steam for 8min. After leave it covered for an additional 2-3min before lifting the lid.

Ingredients

Bun

350 g All purpose flourUse bleached flour if you want that extra white bun

60 g Sugar

190 g Milk

10 g Milk powder

6 g Instant dry yeastor traditional dry yeast

15 g Unsalted butter

Custard

35 g Pastry/Cake flour

40 g Custard powder

110 g Sugar

35 g Milk powder

1 Large egg

80 g Unsalted butter

45 g Condensed milk

190 ml Milk

Directions

Making the filling

Making the dough

After a few minutes of mixing, you will have a mass of dough. Add in the soften butter and knead again on low to incorporate the butter within.

Shaping the buns

While the dough is proofing, shape the now cooled custard into round balls of approx. 1.5 tbsp each. Cover and set aside.

Divide the dough into 12 equal pieces, each weighting around 55g. The next step is to knead each piece into a round smooth balls, leave them under plastic to rest for 5-10min.

Steaming

Let them rise anywhere between 30-45min. depending on conditions. You will know that they are ready to steam when they’ve puffed up by at least 50% and slowly bounces back when gentle poked.

Custard Steamed Buns 奶黄包

Ingredients Directions