Cantonese custard buns
Chinese Cooking Demystified · ♥ 5.7K likes · 242.4K views · 8 min video
Read about whole eggs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 whole medium eggs
- 75 g unsalted melted butter
Whisk the eggs thoroughly until no stray strands of white remain, then mix in the melted butter, making sure it is not hot.
- 120 g condensed milk
- 1 tsp instant custard
- 1 tbsp sugar
- ¼ tsp salt
Stir in the condensed milk, then the instant custard, sugar and salt, and finally the cornstarch.
Steam the bowl of custard covered over a medium high flame for five minutes, then stir thoroughly for about twenty seconds.
Turn the flame to the lowest setting and steam fifty-five minutes more, stirring every five minutes, until it is a thick paste.
Put it in a container, cool to room temperature and chill at least three hours in the fridge or an hour in the freezer.
- 220 g AP flour
- 5 g baking powder
- 2 g yeast
Sift the AP flour, baking powder and yeast together into a mixing bowl.
- 10 g sugar
- 140 g milk
Dissolve the sugar into the milk, make a well and pour the milk in slowly, stirring constantly, until crumbly with no dry flour left; knead six minutes.
Pass the dough through a pasta maker on the wider setting, fold it like a letter and pass it again; cut in half and repeat five more times per half, or use a rolling pin.
Roll the dough up tightly from the back into a log, rest it in a bowl at least fifteen minutes.
Portion 15 grams of filling per bun, roll into balls and freeze to firm up.
Portioning the fillings
Portion twelve wrappers of about thirty grams each, then roll each by pressing, rolling in with the edge of the pin, rolling back out with force and rotating, so the centre stays thicker than the edges.
Press a wrapper down slightly, pinch at the end and pleat around while pushing the filling in, then twist, pinch closed at the top and roll seam side down to tighten.
Set the buns pleat side down on a steamer over one and a half inch squares of parchment paper.