Custard Buns Food

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.