Creamy and delicious steamed sweet buns.
I wanted to do another bao (steamed bun) recipe but I couldn’t decide if to go for sweet or savory, until I went to Taiwan (post coming soon) and my girlfriend had a yolk custard steamed bun. I decided to veganize the shit out of it! Let’s start.
This is basically HCLF recipe which could easily become high fat if you want to make everything even creamier. I went for a more simple version but I will add the optional ingredients for a even more decadent version.
The recipe is for about 8 large steamed buns. Here are nutrition facts for 1.
|Custard Steamed Bun|
For the buns
- 300gr all-purpose flour
- 2 and ½ tsp of instant yeast
- 2 tbsp of brown sugar
- 150-180ml of water or non-dairy milk, for a softer bun
- a pinch of salt
- 2 tbsp of oil (optional)
For the custard
- 300ml of Unsweetened soy milk
- 80 gr of brown sugar
- 2 tsp of corn starch
- 1 Lemon peel (buy it organic and if you can wash it carefully with baking soda and vinegar)
- 1/4 tsp of turmeric powder
- 2 tsp of white flour
- 1 tsp of vanilla extract
- 1 tbsp of oil (optional)
- Mix the water at room temperature with sugar and yeast.
- Stir and set aside for a couple of minutes.
- In a bowl mix flour and salt. Pour in the water with yeast and stir.
- Knead the dough for 5-10 minutes.
- Cover the bowl and set aside until double in size.
While waiting let’s prepare the custard
- In a small pot mix corn starch, flour, and sugar.
- Slowly pour in the milk and keep stirring to avoid lumps.
- Move on a stove on low heat and keep stirring.
- Add the lemon zest (be careful to avoid the the white part.), the vanilla extract and the turmeric.
- Keep stirring until it thickens.
- Let the custard cool down and pour it into a ice cube mold.
- Freeze it for 1-2 hours so it will be easier to put it in the middle of the bun.
- Once the custard is frozen and the dough doubled in size, punch the air out of the dough.
- Roll it into a long log and cut it into 8 pieces. You can do 16 if you want smaller buns.
- Flatten each dough piece into a circle.
- Put two pieces of frozen custard in the middle (1 if you are making smaller buns) and pinch the opposite sides of the dough until the bun is closed.
- Steam for 15-20 minutes.
- Once removed from the stove, wait 5 minutes before opening the lid.
These custard steamed buns MUST be eaten warm. If you want to keep them for later, I suggest to freeze them and re-steam or re-heat them in the microwave for 30 seconds at 800w. Enjoy!