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):
Can I make the custard cream in advance?
Yes, you can prepare the custard cream up to 2 days in advance. Store it in an airtight container in the refrigerator. Make sure to give it a good stir before using.
Can I use a different filling?
Absolutely! While custard is a popular choice, you can try other fillings like red bean paste, chocolate, or even savory fillings like meat or vegetables.
Can I bake the buns instead of steaming them?
This particular recipe is designed for steaming, which gives the buns their soft, fluffy texture. Baking them might result in a different texture, but you can experiment!
Can I use all-purpose flour instead of low-protein flour?
Yes, all-purpose flour can be used as a substitute for low-protein flour. However, low-protein flour tends to give a softer and lighter texture.
Tips for Making Perfect Custard Cream Steamed Buns:
Avoid Overfilling: Be cautious not to overfill the buns, as this may cause them to burst open during steaming.
Keep the Dough Covered: While assembling, keep the dough pieces covered with a cloth to prevent them from drying out.
Smooth Custard: To ensure a smooth custard, always stir continuously while cooking, and pour the warm milk slowly into the egg yolk mixture to avoid curdling.
Resting After Steaming: Allow the buns to rest in the steamer for a few minutes after cooking. This will help maintain their fluffy structure.
Storage Tips:
Refrigeration: Store leftover buns in an airtight container in the refrigerator for up to 3 days. Reheat in the steamer for about 5 minutes to soften them up before serving.
Freezing: You can freeze the buns before steaming them. Arrange the filled buns on a tray and freeze until solid, then transfer them to a zip-lock bag. When ready to enjoy, steam them directly from frozen, adding a few extra minutes to the steaming time.
Conclusion: Custard Cream Steamed Buns are a delightful treat that combines the soft, pillowy texture of steamed dough with a rich and creamy custard filling. They are versatile, easy to make, and loved by kids and adults alike. Whether you’re serving them as a snack, dessert, or part of a dim sum spread, these buns are sure to be a hit. The recipe might take some time, but the results are rewarding, and the process can be quite therapeutic. So go ahead, try your hand at making these delectable buns, and enjoy the satisfaction of creating a delicious, homemade treat!
