Ingredients
- For the custard filling:
- 1 ½ tbsp custard powder
- 60 g starch
- 2 tbsp flour
- 100 ml milk
- 2 tbsp butter
- 3 tbsp sugar or erythritol
- 1Â large egg + another yolk
- For the dough
- 250 g flour
- 100 ml warm milk
- 20 – 40 ml water
- 2 tsp sugar or erythritol
- pinch of salt
- 2 tsp instant yeast
Instructions
Custard filling recipe
1. In a small pot, combine custard powder, wheat starch and sugar together. Add the milk, stir and cook on low heat.
2. Stir in beaten egg slowly and keep stirring until all liquid is dissolved. Add the butter. Stir until everything is incorporated.
3. Set aside to cool down and then place the custard filling in fridge for 30 – 60 minutes.
For the dough
Place all dry ingredients into a bowl, add the water and oil and mix until the dough forms a ball. Cover with cling film and let rest in a warm area of the kitchen for at least 30 minutes. The dough should double in size.
Assemble the custard buns
1. Divide the dough and the custard into 12 balls.
2. On a floured surface, roll each dough ball into a flat disc about hand size, keeping the edges thinner than the center. Place the custard ball in the center of each disk and bring the edges up around the filling and pinch together with a drop of water to seal.
3. Place buns in a bamboo steamer lined with baking paper. Steam for 10 minutes.
