CHINESE STEAMED CUSTARD BUN RECIPE - (4.4/5)
Provided by á-25087
Number Of Ingredients 17
Steps:
- Custard Filling: Combine custard powder, cornstarch, and sugar in a medium saucepan. Add in milk, and stir mixture over low heat for 1 minute until mixed, then gradually add the beaten egg. Constantly whisk until thickened. Stir in the butter until fully incorporated. Let custard filling cool and set aside until ready to use. The custard will become slightly firm as it cools. This is the correct texture as it will be easier to fill and shape the bun. Dough: Dissolve sugar in warm water, sprinkle yeast over; let stand 2-3 minutes, and then stir to mix well. Let set until it starts to foam, 10 minutes. Sift flour and make well in the center. Whisk together the lard/ shortening, sugar, yeast mixture, and milk. The fat will not completely dissolve into the liquid. Combine liquid mixture with the flour; gradually incorporate the flour with the liquid to make dough. Knead the dough for 10 minutes, sprinkling with flour as necessary. Use the oil to grease the outside of the dough; cover and let rest in warm area 1 ½ hours or until double in size. Punch dough down and flatten out to about ¾ inch thick. Spread the baking powder mixture evenly on the dough (this acts as a stabilizer). Roll dough up and knead about 10 minutes, or until smooth and satiny. The dough should be firmer than regular white bread dough. Cover and let rest 30 minutes. Dough Breaking: Divide the dough into four equal parts. Roll one part by hand to form a rope approximately 9 inches long and 1¼ inch in diameter. Mark into 6 equal parts, 1 ½ inch long. Holding the dough with one hand, grip at the first mark with the thumb and index finger of the other hand and tear away briskly to break off a small dough piece. Continue breaking until you have 24 pieces. Dough Rolling: Flatten each piece of dough with your palm. Using a rolling pin, roll each into a round disk, making quarter turn with each roll. Roll to leave the center thick; thinner edges are easier to pleat. Assembling: Place about 1 tablespoon of filling at the center of each dough round, flat side up. Gather the edges by first pleating counterclockwise, and then twisting to seal securely. Place the bun round side up on a square piece of parchment paper (2.5 X 2.5 inches). Let buns rest, covered for at least 30 minutes. Cooking: Steam on high heat for 8 to 10 minutes. Do not uncover the steamer any time during the steaming. If a flat lid steamer is used, wrap the lid in a kitchen towel to prevent condensed steam from dripping on the buns.
CHINESE STEAMED BUNS
Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. You may use milk in place of the warm water if you wish.
Provided by Carol chi-wa Chung
Categories Bread Yeast Bread Recipes
Time 4h
Yield 24
Number Of Ingredients 10
Steps:
- Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
- Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
- Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
- Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Nutrition Facts : Calories 44.4 calories, Carbohydrate 8.4 g, Fat 0.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 35 mg, Sugar 1.2 g
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- Stand Mixer: In a large mixing bowl, combine milk, yeast, sugar, flour, and oil. Using dough hook attachment, mix on low speed for 5 minutes, then increase to mediums speed and mix for another 5 minutes. Mix until the dough is white and smooth.Kneading by Hand: Mix yeast and sugar with milk. Stir in flour and mix. Then add oil and start kneading. Use one hand to push the dough then pull it back. Alternating hands, repeat this motion for 8-10 minutes, until the dough is smooth and shiny in appearance. (You should be sweating by then!)
- Divide custard filling into 10-12 equal portions. Place custard filling onto the center of the wrapper disc, pleat, and close the top of the bun. Place the assembled bun, pleated side down, onto a pre-cut parchment sheet or a lined steamer. Cover it while you repeat the same process with the remaining dough and filling.
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- Add the milk and cream in a medium-size saucepan. Bring to a simmer over medium heat. Whisk in 1⁄4 cup sugar until dissolved and then turn off the heat.
- Dissolve 1 teaspoon sugar in warm water (100 to 110°F / 38 to 43°C), sprinkle yeast over. Let stand 2 to 3 minutes and then stir to mix well. Let sit until it starts to foam, 10 minutes.
- Divide the dough into four equal parts. Roll one part by hand to form a rope approximately 9 inches long and 1 ¼ inch in diameter.
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- Start by making the filling. Heat some water in a medium to large, deep pot. The water should be about 2 inches deep, and the pan should be large enough to accommodate the mixing bowl. Once the water boils, turn the heat to down to a simmer.
- In a large heatproof bowl or the metal mixing bowl that came with your stand mixer, add the eggs and powdered sugar. Beat for a minute on low. Next, add the milk and heavy cream, and beat for a few seconds to combine. Then sift in the flour, starch, and dried milk powder. Mix everything in until there are no lumps. Now add in the melted butter, and stir to combine.
- Next, carefully lower the mixing bowl into the pan of water, and begin stirring the mixture quickly and continuously. I used a stainless steel mixing bowl, so the egg mixture solidified rather quickly--it took about a minute. It’s essential that you stir quickly in this process. It may take longer if you use a thicker bowl. Once the egg mixture solidifies into a thick custard, remove from the heat. Do not overcook! Let it cool completely, and it’s ready to use.
- Cover the custard to prevent it from drying out while you make the dough. Note: If you’d like to make the filling a day or two early, store it in an air-tight container and refrigerate it.
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