Ingredients
Custard Filling
- 2 eggs
- ½ cup powdered sugar (60g)
- ¼ cup milk (60 ml)
- 3 tablespoons heavy cream (45 ml)
- 3 tablespoons all-purpose flour (25g)
- ¼ cup cornstarch or wheat starch (30g)
- ¼ cup dry milk powder (30g)
- 2 tablespoons melted butter (30g)
Dough
- 1 teaspoon yeast (2g)
- ¼ cup warm water (60 ml)
- 1½ cups all-purpose flour (235 g)
- 3 tablespoons powdered sugar (22g)
- ¼ teaspoon salt
- 3 tablespoons coconut milk (45 ml)
- 3 tablespoons milk (45 ml, added 1 tablespoon at a time)
Instructions
- Prepare the custard filling: Heat water in a deep pot until boiling, then reduce to a simmer. In a heatproof bowl, combine eggs and powdered sugar and beat on low for one minute. Add milk and heavy cream, beat briefly, then sift in flour, cornstarch, and dry milk powder. Stir until smooth and add melted butter.
- Steam the custard: Lower the mixing bowl into simmering water, stirring quickly and continuously until the custard thickens and solidifies into a thick custard texture, about one minute. Remove from heat and allow to cool completely. Cover to prevent drying.
- Make the dough: Dissolve yeast in warm water and let it sit 10-15 minutes until bubbly. Add flour, powdered sugar, salt, and coconut milk to the yeast mixture, then mix with a dough hook on low while gradually adding milk one tablespoon at a time until a smooth, non-sticky dough forms.
- Proof the dough: Cover the dough with a dry kitchen towel and let it rise in a warm place for 1 hour until doubled in size.
- Prepare custard balls and steamer: Divide cooled custard into 12 equal balls and cover to prevent drying. Cut parchment paper into 12 squares of 4″x4″. Prepare the steamer with cold water.
- Degas the dough and shape: Punch down the dough in the mixer for 2-3 minutes. On a floured surface, divide dough into 12 equal pieces. Roll each piece into a 4-inch circle, placing a custard ball in the center. Pleat and seal the dough over the custard. Place each bun on parchment paper on the steaming rack.
- Second proofing: Place buns in the steamer filled with warm water but do not turn on heat. Let buns proof for 30 minutes covered with the lid.
- Steam the buns: After proofing, turn heat to medium and steam buns for 12 minutes, allowing water to slowly boil and steam them properly.
- Rest after steaming: Turn off heat and keep the lid on for an additional 5 minutes to let buns set and prevent collapse.
- Serve and store: Enjoy buns warm. Leftovers can be frozen in a zip-lock bag and re-steamed when needed.
Notes
- Stir custard quickly when steaming to prevent overcooking and ensure smooth texture.
- The dough should feel soft but not sticky; adjust milk quantity depending on humidity.
- Use a stainless steel bowl for steaming the custard for faster cooking.
- Proof dough in a warm, humid environment for best results.
- Do not open the steamer lid immediately after steaming; resting is crucial to prevent buns collapsing.
- Buns can be frozen and re-steamed without compromising texture.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Cantonese
