| This recipe is liked by 0 person(s). |
|
Custard Bun
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Prep: 20 mins (not including freezing and proofing time) Makes: | |
| 35 | buns |
| DOUGH 1 | |
| 250g | Hong Kong flour |
| 2 teaspoons | yeast |
| 150ml | water |
| 1 teaspoon | orange coloring |
| METHOD: 1. Sift the flour, and combine water and yeast. Mix well. 2. Let the dough rise for 1 hour, until almost double in volume. 3. In the meantime, make the custard filing. CUSTARD FILLING: | |
| 30g | custard powder |
| 150g | icing sugar |
| 30g | milk powder |
| 70g | evaporated milk |
| 12 | salted duck eggs |
| 100g | melted butter |
| METHOD: 1. Combine custard powder, icing sugar, milk powder and evaporated milk. 2. Steam eggs 12 mins and mash when cooked. 3. Add custard powder mixture to melted butter along with the mashed egg. Mix well. 4. Sieve the mixture into a bowl. Empty into a plastic bag and freeze for 2-3 hours. 5. Remove from freezer and divide dough into 35 portions. Shape into balls, cover with damp cloth, and set aside. DOUGH 2 | |
| 180g | Hong Kong flour |
| 1 teaspoon | baking powder |
| 90g | sugar |
| 1 tablespoon | water |
| 1 teaspoon | spongecake gel |
| 30g | shortening |
METHOD:
1. Sift flour and baking powder into a bowl.
2. Dissolve the sugar in the water and pour into flour mixture. Add spongecake gel and shortening and mix until soft and smooth.
3. Add Dough 1 and Dough 2 and combine well.
4. Take the dough out of the bowl and knead until smooth and elastic. Cut into 20g pieces, and roll into balls.
5. Cover with plastic wrap and set aside for 40 mins.
6. Flatten each ball with the palm of your hand into a 3" diameter circle. Spoon filling in the centre of each dough round, and gather up edges, twisting together and pressing to seal. Place on paper baking cups. Repeat until all dough and filling are used up.
7. Using a rolling pin, roll the balls to an even flatness.
8. Steam for 8 mins and serve.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe