Custard Bun-Milk Yolk Buns

Custard Bun-Milk Yolk Buns requires about 4 hours and 40 minutes from start to finish. For 35 cents per serving, you get a side dish that serves 12. One portion of this dish contains roughly 5g of protein, 3g of fat, and a total of 144 calories. Head to the store and pick up sugar, milk, salt, and a few other things to make it today. This recipe is liked by 101 foodies and cooks. It is brought to you by China Sichuan Food. With a spoonacular score of 22%, this dish is rather bad. If you like this recipe, you might also like recipes such as Chinese Steamed Custard Bun, Cinnamon Bun Moon Milk, and Chinese Steamed Custard Buns.

Servings: 12

Preparation duration: 240 minutes

Cooking duration: 40 minutes

 

Ingredients:

1/2 cup wheat starch

1 1/2 tablespoons custard powder

1 large egg+ another yolk, slightly beaten

1/3 cup granulated sugar

2 teaspoons instant yeast

2 cups cake flour or low-gluten flour

100ml milk or 20ml more if you are using all-purpose flour

1/8 teaspoon salt

1 teaspoon sugar

2 tablespoons unsalted butter

1/4 cup warm water around 35 degree C

Equipment:

pot

bowl

Cooking instruction summary:

In a small pot, combine custard powder, wheat starch and sugar together. Heat over low heat and then add milk. Keep stirring until well mixed. Stir in beaten egg slowly and keep stirring during the process. Add butter in. Heat until well mixed. Remove off heat and turn the filling over and over again until it can form a smooth ball and everything is well incorporated. Set aside to cool down and then place the custard filling in fridge for at least 1 hour. So you can shape the fillings easily. Add sugar and yeast to the warm water. Wait for around 10 minutes until the yeast is well activated. Mix other ingredients for the dough with the warm yeast water prepared in the previous step. Grasp everything together and knead until the dough becomes smooth and elastic. Brush some oil on a large bowl and transfer the dough for the proofing. Wait for 2-3 hours until the dough is doubled in size. When the dough is doubled in size, transfer to a slightly floured board and pinch the air out. Please knead forcefully for a smooth surface later one. Roll into a long log and then cut into 12 equal portions. At the same time, divide the custard filling into 12 equal portions and shape each one to a ball (make the assembling process much easier)Take one portion out, press down slightly and then roll to a around wrappers around 8 to 10 cm in diameter. Make the edges thinner than the center. Place on portion of the filling on the round wrapper and then seal completely. Repeat the process to finish all the buns. Set up the steamer and let the buns reset for around 10 to 15 minutes with lid covered. Steam on high heat for around 15 minute to 20 minutes. Turn off the fire, wait for 5 minutes before uncovering and enjoying.

 

Step by step:


1. In a small pot, combine custard powder, wheat starch and sugar together.

2. Heat over low heat and then add milk. Keep stirring until well mixed. Stir in beaten egg slowly and keep stirring during the process.

3. Add butter in.

4. Heat until well mixed.

5. Remove off heat and turn the filling over and over again until it can form a smooth ball and everything is well incorporated. Set aside to cool down and then place the custard filling in fridge for at least 1 hour. So you can shape the fillings easily.

6. Add sugar and yeast to the warm water. Wait for around 10 minutes until the yeast is well activated.

7. Mix other ingredients for the dough with the warm yeast water prepared in the previous step. Grasp everything together and knead until the dough becomes smooth and elastic.

8. Brush some oil on a large bowl and transfer the dough for the proofing. Wait for 2-3 hours until the dough is doubled in size. When the dough is doubled in size, transfer to a slightly floured board and pinch the air out. Please knead forcefully for a smooth surface later one.

9. Roll into a long log and then cut into 12 equal portions. At the same time, divide the custard filling into 12 equal portions and shape each one to a ball (make the assembling process much easier)Take one portion out, press down slightly and then roll to a around wrappers around 8 to 10 cm in diameter. Make the edges thinner than the center.

10. Place on portion of the filling on the round wrapper and then seal completely. Repeat the process to finish all the buns. Set up the steamer and let the buns reset for around 10 to 15 minutes with lid covered. Steam on high heat for around 15 minute to 20 minutes. Turn off the fire, wait for 5 minutes before uncovering and enjoying.


Nutrition Information:

Quickview
143k Calories
4g Protein
2g Total Fat
24g Carbs
1% Health Score
Limit These
Calories
143k
7%

Fat
2g
5%

  Saturated Fat
1g
10%

Carbohydrates
24g
8%

  Sugar
6g
7%

Cholesterol
26mg
9%

Sodium
40mg
2%

Get Enough Of These
Protein
4g
10%

Vitamin B1
0.24mg
16%

Manganese
0.29mg
14%

Folate
51µg
13%

Fiber
2g
9%

Vitamin B2
0.14mg
8%

Phosphorus
59mg
6%

Vitamin B3
1mg
6%

Selenium
3µg
6%

Vitamin B5
0.46mg
5%

Magnesium
18mg
5%

Vitamin B6
0.08mg
4%

Iron
0.65mg
4%

Zinc
0.44mg
3%

Potassium
75mg
2%

Copper
0.04mg
2%

Vitamin A
98IU
2%

Calcium
19mg
2%

Vitamin B12
0.1µg
2%

Vitamin D
0.23µg
2%

covered percent of daily need
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Food Trivia

The red food-coloring carmine used in Skittles and other candies is made from boiled cochineal bugs, a type of beetle.

Food Joke

I had just finished visiting a friend in the hospital and stopped by a burger drive-through for lunch to eat on the way back to work. I ordered the #1 combo for $4.29. She said "that'll be $4.83, please drive forward." "$4.83? For a $4.29 meal? That's 54 cents tax!? That can't be right," my mind raced. Tax is 8 cents on the dollar in Huntsville, Alabama and for 4 dollars that would be 32 cents plus 1/3 of 8 cents would be 35 cents max. I'd heard of window workers overcharging drive through customers and skimming the money for themselves. Someone did just that to me at a Hardees couple of years ago. I didn't have my calculator watch so I got a pen and paper and did the long division since there were 2 cars ahead of me. Let's see ... 483/429 ... over 12 percent tax!? When I got to the window I handed her a 5 and said "what's the sales tax in Huntsville?" She didn't know. I said "$4.83 for a $4.29 meal is 12 percent tax. That can't be right. Can I talk to the manager?" She gave me my change and called the manager. So the manager comes over. I ask what the sales tax is in Huntsville, and she says 8 percent. I say that I just paid $4.83 for a $4.29 meal and that's over 12 percent sales tax. She got a funny look on her face and said that maybe the computer had rung it up wrong or had charged me for the biggie size . She admitted it was supposed to be 4.63, and opened the drawer to give me my extra change. "HA!" I thought to myself. "Six years engineering school has so heightened my mental mathematical adeptness that I can do percentages in my head and my superior intellect has foiled a feeble attempt by a drive-through worker to overcharge me!" So what did this mathematical wizard do next? I took the twenty cents she handed me, proud of my staggering genius, and smugly drove off without my food.

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