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Chinese Steamed Custard Buns - Chinese Sweet Buns

A fantastic and easy treat everyone can enjoy, especially with a hot, fresh cup of tea in the morning for breakfast!
Course Breakfast
Cuisine Chinese
Keyword chinese sticky bun, dim sum buns, egg yolk bun, sweet steamed buns
Prep Time 2 hours
Cook Time 15 minutes
Servings 4

Ingredients

Dough Ingredients:

  • 15 g sugar
  • 500 g flour
  • 3 g yeast
  • 270 ml warm water

Filling Ingredients:

  • 2 eggs (100 grams)
  • 55 g sugar
  • 60 g milk
  • 40 g light cream
  • 30 g butter
  • 25 g flour
  • 25 g wheat starch
  • 20 g milk powder
  • 1 g salt

Instructions

cream filling:

  • Crack the eggs into a bowl, add sugar and salt, and whisk thoroughly
  • Slowly add milk and light cream whilst continuing to whisk
  • Sift the flour into the mixture. This will help keep it from clumping and make it easier to mix. The faster you whisk, the smoother the mixture will be.
  • The batter of step 3 is filtered once again with a sieve to make sure it is smooth.
  • Add the butter.
  • Put some water in a pot and heat to boiling and put the bowl of batter in there carefully. As the batter warms, mix it with a spatula. Keep it moving so that it doesn’t stick and stays smooth. You will be able to feel the butter melting and it starting to become more firm.
  • Put some water in a pot and heat to boiling and put the bowl of batter in there carefully. As the batter warms, mix it with a spatula. Keep it moving so that it doesn’t stick and stays smooth. You will be able to feel the butter melting and it starting to become more firm.
  • Once it has become more solid, set aside to cool and it will further to solidify.

Dough and Buns:

  • Put the yeast in the warm water and mix well until it dissolves. (this will activate the yeast)
  • Mix the flour and sugar in a separate bowl, then slowly pour in the yeast water whilst mixing with a pair of chopsticks.
  • Mix until the water is absorbed.
  • Start to fold it in on itself to make it into a ball of dough.
  • Keep kneading until it is very smooth and a solid piece of dough.
  • Place the kneaded dough in a pot.
  • Cover the dough with a moist towel or lid and let the dough stand to begin proofing.
  • Wait until the dough volume has risen 2 times larger. (about 1.5 hours or so)
  • Take the risen dough out and put it on a cutting board with a thin layer of flour and knead all of the air out.
  • Once the dough is solid and smooth again, cover with a moist towel and let stand for about 10 minutes.
  • Rested dough is cut into two pieces with a knife and then rolled into strips.
  • Divide each of the strips into about 50 gram pieces, you should keep these covered with a moist cloth so they do not dry out as you are making each bun.
  • Roll a piece into a ball, and then use a rolling pin to flatten into a circle.
  • Put the appropriate amount of custard into the center of the dough.
  • Wrap the dough around it and close the end tightly.
  • With the closed side down and cup your hands around it. Roll in one direction to make it into a tight round ball.
  • It will look smooth like in picture 24.
  • Once they are all finished, place a moist towel over them and let stand for 20 minutes.
  • Lightly brush oil on the steamer to avoid the buns from sticking. Steam for about 15 minutes and then turn off the heat and wait for about 3 minutes to open the lid.