Recipe: Chinese Custard Buns

These baked, custard-filled buns are served on dim sum menus and sold in Chinese bakeries.

The recipe (untried) is adapted from one in a Wei Chuan (Taiwan) cookbook called "Chinese Dim Sum." I say "adapted" because the several-part recipe was printed in several sections (the dough in one part of the book, the fillng in another).

The topping given here is just egg yolk; I'm more familiar with buns that have a sweet, crunchy topping that I think might be a meringue-like mixture of egg yoks beaten with sugar until very light. I have NOT tried this recipe because of its complexity, compared to the ease of which I can buy finished custard buns in Hawaii! I'd be interested to hear how it works out for anyone who does try it.

Chinese Custard Buns
makes 25

Filling:
1 cup water
1/2 cup sugar
1/2 cup evaporated milk
1/4 cup custard powder
1/4 cup flour
2 tablespoons cornstarch
1 tablespoon butter
1 teaspoon vanilla extract

In a saucepan, mix the filling ingredients together until blended. Cook over low heat, stirring constantly. After the filling is cooked though, let cool, then freeze until partially solid.

Dough:

water-shortening dough:
300 g (2/3 lb) all-purpose flour
150 g (1/3 lb) water
75 gr (3-2/3 oz) lard or shortening

flaky dough:
225 g (1/2 lb) all-purpose flour
112 g (1/4 lb) lard or shortening

Mix and knead the two doughs separately. Divide each into 25 equal portions.

Wrap one portion of flaky dough inside each piece of water-shortening dough. Roll out each piece of dough until thin. Fold in thirds (like a letter). Repeat this process two more times. Roll each piece out thinly.

Assembly:

1 egg yolk, lightly beaten
sesame seeds (garnish)

Wrap one tablespoonful of filling in each piece of dough to form a ball. Flatten slightly and arrange on a baking sheet.

Brush tops with beaten egg yolk; sprinkle with sesame seeds.

Bake in a 200 degreeC (390 degreeF) oven until golden.