Cream Custard Bun Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
250g flour
4 salted egg yolk
100ml milk
butter
yeast
baking powder
starch
sugar

Nutritional information

1455.6
Calories
43.4g
Protein
49.6g
Fat
210.3g
Carbs

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cream Custard Bun Recipe

Features:
  • Steaming
Cuisine:

Cream Custard Bun is popular among Cantonese Yumcha. With one bite, the golden stuffing juice runs out from snow white bun skin. It is a perfect experience for your taste bud.

  • 65 minutes
  • Serves 2
  • Easy

Ingredients

Directions

Share

Kitchen Tips

1. Before putting into a fridge, the egg yolk mixture should be thick and sticky. Otherwise, it is too thin to make it as small balls. If it happens, you can add more flour to make it thick.

2. Do not wrap too much stuffing, or the stuffing will flow out when steaming.

Steps

1
Done
30 minutes

Add flour, yeast, and baking powder to a bowl. Then add some water and milk. Mix well to make a dough. Let it sit for 25 minutes.

2
Done
10 minutes

Steam salted egg yolk until cooked.  Crush into a paste.  Add butter, starch, sugar, and milk. Stir evenly and put in a refrigerator until set. Remove from the refrigerator and make it into small balls as the stuffing.

3
Done
10 minutes

Divide the dough into small doughs. Use a rolling pin to roll into thin flat doughs.  Use the flat doughs to wrap the stuffing. Put them on a steamer. Let it stand for a moment.

4
Done
15 minutes

Steam for 10 minutes. Turn off the fire, use the remaining heat continue to steam for 3 minutes. Serve.

Paisley Miller

I’m always looking for simple, fast, tasty and healthy recipes to prepare for my family.

Rate Recipe

Wonton Noodles Soup Recipe
previous
Wonton Noodles Soup Recipe
Shrimp Dumplings Recipe
next
Shrimp Dumplings Recipe
Wonton Noodles Soup Recipe
previous
Wonton Noodles Soup Recipe
Shrimp Dumplings Recipe
next
Shrimp Dumplings Recipe

Add Your Comment

MyChineseRecipes

FREE
VIEW