奶黄包 / Egg Custard Steamed Buns

Pumpkin buns again ?! No ! No ! ... just that its bright golden colour look alike ...

It wasn't too long ago that I've made the fragrant and delicious mini custard mooncakes that were very well received by my family & my sisters. Awesome ! The fragrance of custard & coconut fillings still lingered on my mind. So I decided to make custard steamed buns 奶黄包 .... to satisfy my craving and to join this month's BREE 'Bun In My Hot Steamer'.

Lai Wong Bao / Egg Custard Steamed Buns (with fat-reduced filling)
Recipe adapted from Zoe of Bake for Happy Kids with few of my notes taking in blue (Thanks to Zoe for sharing this wonderful recipe).

Custard Filling:
1/8 tsp salt
30g custard powder
20g icing sugar
20g cornflour
1 tbsp condensed milk
(It is ok to use the 99% fat free ones or any regular ones)
60ml coconut milk (I used Ayam brand light)
(It is ok to use the fat reduced ones or any regular ones)
15g butter
1 large egg yolk

Make the filling one day ahead.

Sift salt, custard powder, sugar, and cornflour into a saucepan. Whisk in coconut milk and condensed milk. Heat over medium-low heat, stirring constantly, until smooth. Add butter and stir until the butter has melted.

Keep stirring while mixture thickens substantially. Continue to stir and cook at medium-low heat until mixture thickens to form firm texture and leaves itself off the side of the pan. Remove the pan off the heat and whisk in egg yolk. This will thin the mixture out slightly. Return the pan to the heat and keep stirring to ensure that the yolk is well-incorporated and mixture thickens again.

Transfer the filling to a bowl and allow it to cool down completely. Once it is cooled, cover the surface of the custard with cling wrap to avoid any condensation form on the cling wrap dripping on the custard. Chill mixture for 1hr or more in the fridge.

Bao Dough:
280g flour, preferably with 7-9% protein content (I used Hong Kong Flour)
1/2 tsp baking powder
(If you are using flour which is NOT self raising, please add this. Otherwise, please omit this.)
1/2 tsp salt
1 1/2 tsp active dry yeast
15g sugar
1 tbsp canola oil
125-140ml lukewarm water (I used about 130ml)

To make bao dough, place the sugar, salt, oil, and water in the bottom of the breadmaker pan. Top with flour (with or without baking powder). Add yeast the last and switch on the machine with "dough” setting.

If breadmaker is not available, combine all bao ingredients and knead to form a smooth dough (at least 20 mins) and then let it rise for 1 hr.

(I'm using hand knead with my steps in (1) & (2) for easy reference)
1) Place sifted flour, baking powder, salt and sugar in a large mixing bowl and make a well in the middle.

2) Fill well with lukewarm water, add yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture. Add in canola oil.

3) Knead to form a smooth dough (at least 20 mins) and then let it rise for 1 hr.
{I didn't fall asleep this time as I've to catchup the exciting Hong Kong drama ...lol}

4) When the dough is ready, divide into 10 portions (weighed 40g each). Meanwhile, set water to boil in a steamer.

5) Flatten the dough pieces with your *hands, and place about 1 tbsp custard filling in the center. Pinch up the sides of the dough to completely enclose the filling.

(*hee.. I like to roll & play with the mini rolling pin to flatten the dough). 

6) Place each bao on each paper cup liner or a small piece of baking paper with its seam sides down. Rest the bao in warm mist for 10-15 mins.

7) Steam baos for about 8-15 mins until done. The steam timing varies if you have multiple layers of baos to steam. The layer that is closest to the direct steam will take 8 mins to cook.
Serve immediately but beware that filling can be steaming hot!

"Bun in my hot steamer"

Well, we enjoyed our weekend afternoon break with some piping hot steamed 奶黄包 / Egg Custard Steamed Buns! And keeping few for the next morning's brekkie ^-^!

I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.

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