Cantonese Cream Blooming Buns
A sweet Cantonese steamed bun that 'blooms' (splits open) during cooking. Made by steaming milk, sugar, and small cubes of leaf lard into the dough, leavened rapidly with baking powder.
Ingredients
flour
1.5500 g
sugar
300 g
fresh milk
375 g
cooked lard
100 g
sugar lard cubes
375 g
baking powder
37.5 g
Instructions
1
Make the dough
Pour the flour onto a work surface and form a well in the center. Add the sugar, cooked lard, milk, and baking powder. Quickly mix with both hands until the sugar is fully dissolved and the dough becomes smooth.
2
Fill the buns
Roll the dough into a long rope and cut into individual portions. Flatten each portion with the palm of your hand, wrap each one around a sugar lard cube, and place a small piece of oil paper under each bun.
3
Steam until done
Place the buns in a steamer and steam over rapidly boiling water on high heat for about 13 minutes, until the buns bloom open.
