Go Back
Steamed Custard Buns Recipe

Steamed Custard Buns Recipe

Pinklady
The origins of steamed buns can be traced back to ancient China, where buns like "baozi" were first made as a portable meal for travelers and soldiers. Over time, the recipe evolved, and sweet fillings like custard became popular during the Ming and Qing dynasties.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 15 minutes
Course Snack
Cuisine Asian
Servings 12 Buns
Calories 160 kcal

Equipment

  • Mixing bowls
  • Rolling Pin
  • Steamer or a pot with a steaming rack
  • Parchment paper
  • Whisk
  • Saucepan

Ingredients
  

For the Dough:

  • 2 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon instant yeast
  • 1/2 cup warm water
  • 1/4 cup warm milk
  • 2 tablespoons vegetable oil

For the Custard Filling:

  • 2 egg yolks
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Instructions
 

  • Prepare the Custard Filling
    In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth.
    Gradually add the milk while whisking to avoid lumps.
    Place the saucepan over medium heat and stir continuously until the mixture thickens.
    Remove from heat and stir in butter and vanilla extract until well combined.
    Transfer the custard to a bowl, cover with plastic wrap (press it directly onto the surface to prevent a skin from forming), and let it cool completely. Then, refrigerate for at least 30 minutes.
  • Make the Dough
    In a large mixing bowl, combine the flour, sugar, baking powder, and yeast.
    Gradually add warm water and milk while mixing to form a rough dough.
    Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic.
    Incorporate the vegetable oil into the dough, kneading until it’s fully absorbed.
    Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it proof in a warm place for 1-1.5 hours or until it doubles in size.
  • Assemble the Buns
    Punch down the dough to release air and divide it into 12 equal portions.
    Roll each portion into a ball, then flatten it into a circle about 3 inches in diameter.
    Place a teaspoon of chilled custard in the center of each circle.
    Gather the edges of the dough to seal the filling inside and shape into a smooth ball.
    Place each bun on a small square of parchment paper to prevent sticking during steaming.
  • Steam the Buns
    Arrange the buns in the steamer, leaving space between them to expand.
    Cover the steamer and let the buns rest for 15 minutes for a final proof.
    Steam over medium-high heat for 12-15 minutes. Avoid lifting the lid during steaming to maintain the perfect texture.

Video

Keyword Steamed Custard Buns Recipe