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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 4 minutes
Cook Time 10 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:

  1. Crack the eggs into a bowl, add sugar and salt, and whisk thoroughly

  2. Slowly add milk and light cream whilst continuing to whisk

  3. 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.

  4. The batter of step 3 is filtered once again with a sieve to make sure it is smooth.

  5. Add the butter.

  6. 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.

  7. 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.

  8. Once it has become more solid, set aside to cool and it will further to solidify.

Dough and Buns:

  1. Put the yeast in the warm water and mix well until it dissolves. (this will activate the yeast)

  2. Mix the flour and sugar in a separate bowl, then slowly pour in the yeast water whilst mixing with a pair of chopsticks.

  3. Mix until the water is absorbed.

  4. Start to fold it in on itself to make it into a ball of dough.

  5. Keep kneading until it is very smooth and a solid piece of dough.

  6. Place the kneaded dough in a pot.

  7. Cover the dough with a moist towel or lid and let the dough stand to begin proofing.

  8. Wait until the dough volume has risen 2 times larger. (about 1.5 hours or so)

  9. 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.

  10. Once the dough is solid and smooth again, cover with a moist towel and let stand for about 10 minutes.

  11. Rested dough is cut into two pieces with a knife and then rolled into strips.

  12. 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.

  13. Roll a piece into a ball, and then use a rolling pin to flatten into a circle.

  14. Put the appropriate amount of custard into the center of the dough.

  15. Wrap the dough around it and close the end tightly.

  16. With the closed side down and cup your hands around it. Roll in one direction to make it into a tight round ball.

  17. It will look smooth like in picture 24.

  18. Once they are all finished, place a moist towel over them and let stand for 20 minutes.

  19. 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.