Chinese Steam Buns (Custard)

Have you try this at a Dimsum restaurant?
Since I was a kid, my family have always order this bun right after we are seated.
We do not see the Custard bun as dessert.
Beacuse when you are very full your stomach would not have space for this yummy sweet bun.
Now you can make it at home too.



Remember the left over Old bun dough from the Bokchoi Bun?
There should be 100g left in your refridgerator
Which is perfect to make another Bun dough for this recipe
Visit Bokchoi Bun recipe for review
However, I didn't use oil in this dough for a super smooth texture

The filling is what make it different.



Custard filling Recipe:
Milk 180g
Sugar 75g
Salt a pinch
Unsalted Butter 50g
Egg 2
Custard powder 15g
Corn starch 25g
Pastry flour 30g
Salted Egg yolk 1 (chopped) they are available in many Asian supermarket, if there isn't one near you, you can make them at home, Recipe link at recipeland.com

1- Add butter, salt, sugar and milk in a pot, bring it to small bubble, turn the heat off
2- In the mean while, mix egg, custard powder, corn starch and pastry flour with a piano whisk
3- Pour the hot milk into the egg mixture and whisk till all combined
4- Transfer everything back to the pot with the salted egg yolk, on a low heat, whisk untill the heat bring the mixture into a paste, let cool before using

In this bun recipe, divide your dough to 12 small piece, using the same method of wrapping the bun, you will stuff about 2 Tsp of filling into the bun.

Turn the ruffles side down and stick it with a parchment paper
So you will have a nice round shape for this sweet bun
I hope you enjoy it =)