Steamed Custard Buns

• porcije: 8 servings

Sastojci

Custard

200ml milk

20g butter

30g sugar

20g Starch Powder

3 Drops Vanilla Extract

Dough (measure with rice spoon)

260g All Purpose Flour

25g sugar

4g salt

4g Baking Powder

3g yeast

160ml Milk

10g Cooking Oil

Upute

add your 2 egg yolks or sweet potato into a medium sized bowl and mix with 30g of sugar until combined. next, put a saucepan on low heat and add in your 20g butter and 200g milk. stir until the butter has melted. pour the milk mixture into the sugar and egg yolks and stir well. add in 20g of starch powder and mix well. pour the mixture back into the pot and add in 3-4 drops of vanilla essence. boil the mixture over low heat until it thickens to a thick pudding texture, constantly stirring to ensure the mixture doesn’t burn. pour the mixture into an airtight container and put the mixture into the freezer for 20 minutes. take the mixture out and divide it into 8 equal parts. roll each part into a ball using your hands. put your balls of custard into the container again and freeze for at least 3 hours.

mix 260g all purpose flour, 26g sugar, and 4g salt together in a large bowl. add 4g baking powder and 3g of yeast. then, add in 160g of warm milk and mix well. use your hands to knead the dough well together.

flatten your dough slightly onto an unfloured work surface and add in 10g cooking oil to make the dough smooth. knead the oil in for 3-5 minutes. once the dough is smooth and springy, divide it into 8 equal parts. each ball of dough should be 56-57g. cover the dough balls with plastic wrap to keep them from drying out as you roll each piece of dough into a smooth ball. rest under plastic wrap for 5 minutes.

using a bowl, trace the top edge of a bowl onto 8 pieces of parchment paper, and cut those pieces out.

take a ball of dough, and flatten it with your palm until it is about 10cm in diameter. take a ball of frozen custard and put it in the center of your flattened dough circle. wrap the custard with the dough, and pinch to close the bun. make sure the bun is round. put the bun onto one of the pieces of parchment paper. you can use a bit of extra dough to make the ears and the nose of the bear.

put the buns in a hot steamer but with water that is not too hot to touch (warm water.) wait for 30 minutes. steam the buns for 12 minutes in boiling water (medium-high heat.) after twelve minutes, turn off the heat but do not open the lid for 5 minutes. use a chocolate pen to draw the eyes and nose of the bear.