1. Making the Custard Cream:
Heat Milk: Pour 200 ml of milk into a saucepan and heat over medium heat until warm.
Melt Butter: Add 15 grams of butter to the milk, allowing it to melt completely while stirring occasionally.
Mix Egg Yolks: In a separate bowl, whisk together 2 egg yolks and 35 grams of sugar until the mixture is smooth and well combined.
Add Cornstarch: Gradually add 15 grams of cornstarch to the egg yolk mixture, whisking until there are no lumps.
Combine Mixtures: Slowly pour the warm milk and butter mixture into the egg yolk mixture, stirring constantly to prevent curdling.
Thicken Custard: Return the mixture to the saucepan and cook over medium heat, stirring continuously until the custard thickens to a smooth, creamy consistency.
Add Vanilla: Once thickened, remove from heat and stir in 1 teaspoon of vanilla extract. Transfer the custard to a bowl and allow it to cool completely.
2. Making the Dough:
Activate Yeast: In a small bowl, mix 125 ml of warm milk with 25 grams of sugar and 3 grams of instant yeast. Let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
Mix Dry Ingredients: In a large bowl, combine 220 grams of low-protein flour (or all-purpose flour), 1/4 teaspoon of salt, and 1/2 teaspoon of baking powder.
Combine Ingredients: Pour the yeast mixture and 20 ml of cooking oil into the dry ingredients. Mix until the ingredients come together to form a dough.
Knead Dough: Transfer the dough to a lightly floured surface and knead for about 5 minutes, or until it becomes smooth and elastic.
Divide Dough: Divide the dough into 8 equal portions. Roll each piece into a ball.
Rest Dough: Cover the dough balls with a cloth and let them rest for 12 minutes. This allows the dough to relax and makes it easier to work with.
3. Assembling and Steaming:
Fill Buns: Take one piece of dough and flatten it into a circle with your hands. Place a spoonful of the cooled custard cream in the center. Carefully fold the dough over the filling and pinch the edges to seal, forming a bun. Repeat with the remaining dough pieces.
Prepare Steamer: Preheat your steamer by heating up the water. Ensure the water is boiling before placing the buns inside.
Steam Buns: Arrange the buns on parchment paper or a steamer liner to prevent sticking, leaving space between each bun to allow for expansion. Steam over medium heat for 10 minutes.
Cool Buns: Once steamed, turn off the heat but keep the lid on. Let the buns sit in the steamer for an additional 3 minutes before removing. This will prevent the buns from collapsing due to sudden temperature changes.
4. Serve:
Enjoy your warm and fluffy Custard Cream Steamed Buns! These buns are best served fresh, but they can also be reheated in the steamer or microwave for a quick snack later.
Nutrition Facts (Per Bun, Estimated):
Calories: 200 kcal
Carbohydrates: 30g
Protein: 4g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 60mg
Sodium: 130mg
Fiber: 1g
Sugar: 8g
Frequently Asked Questions (FAQs):
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