Jazz Custard Buns

Name: Jazz Custard Buns
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Chinese
Ingredients: 55 g Flour (Ingredient A); 40 g Cheese powder (Ingredient A); 5 Eggs (Ingredient A); 200 g Sugar (Ingredient A); 2 cans Evaporated milk (Ingredient A); 400 g Unsalted butter (Ingredient A); 10 Salted egg yolks (Ingredient B, cooked, diced); 600 g All-purpose flour (Ingredient C); 15 g Baking powder (Ingredient C); 100 g Fine sugar (Ingredient C); 300 ml Water (Ingredient C); 1 tsp White vinegar (Ingredient C)

Cantonese dim sum featuring homemade custard filling and steamed buns.

1h 40m

Easy

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Ingredients

Flour (Ingredient A) 55 g

Cheese powder (Ingredient A) 40 g

Eggs (Ingredient A) 5

Sugar (Ingredient A) 200 g

Evaporated milk (Ingredient A) 2 cans

Unsalted butter (Ingredient A) 400 g

Salted egg yolks (Ingredient B, cooked, diced) 10

All-purpose flour (Ingredient C) 600 g

Baking powder (Ingredient C) 15 g

Fine sugar (Ingredient C) 100 g

Water (Ingredient C) 300 ml

White vinegar (Ingredient C) 1 tsp

Instructions

Make the custard filling base

In a stainless steel bowl, combine all of Ingredient A and mix evenly. Then heat over a double boiler, stirring once every about 5 minutes to prevent clumping. Cook for about 1 hour until done, then remove and let cool.

Finish the custard filling

Dice the cooked salted egg yolks from Ingredient B and fold them into the filling from step 1 to complete the custard filling. Set aside.

Make the dough and shape the buns

Mix and knead all of Ingredient C until the surface is smooth to form a dough. Divide the dough into portions of about 35 g each, then roll each into a round disc. Place about 30 g of the custard filling from step 2 in the center of each disc, wrap into a round bun, and steam in a steamer for about 6 minutes until done.