Chinese Steamed Custard Bun Recipe 445 Food

CHINESE STEAMED BUNS

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.

LAI WONG BAO (CUSTARD BUN)

Steps:

• Sift cake flour, hk flour, and salt into a mixing bowl.
• Combine castor sugar, yeast and water with the flours, and blend to mix well-- Then knead until soft dough is formed.
• Add in shortening, and continue to knead until dough is smooth and elastic.
• Prove dough for 60-90mins until dough has risen to its limit.
• Meanwhile, prepare custard filling-- Combine custard powder, wheat starch, and castor sugar in a nonstock pan.
• Add in milk, and stir mixture over low heat until mixed-- then add butter.
• When butter is dissolved, turn off heat, and keep stirring while gradually adding the egg.
• Divide dough into 12 portions, shaped into balls, cover with damp cloth, and set aside.
• Using a rolling pin, roll the a ball where the edges are thinner than the center.
• Add custard filling in the middle, and wrap to form a bun.
• Place on parchment paper, and repeat for the other buns.
• Prove for 15-20mins.
• Boil water in steamer, and steam custard buns over rapid boiling water for 10-15mins-- Enjoy!
• NOTE: Hongkong flour is to make the buns"white", like the restaurants' buns.
• However, if you don't have any.
• you can use all purpose flour, but it wont be as white.