ISO: topping for Chinese egg custard buns
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When I was a toddler in Taiwan, my nanny used to take me to the bakery every morning for an egg custard bun. Now I would love to be able to bake them myself but am having trouble finding or devising a recipe for the distinctive topping that is found on the tops of the buns. Does anyone have a recipe he or she would be willing to share? These buns consist of a sweet and egg-y yeast bread dough enclosing a firm yellow custard (much like the custard found in the custard tarts sold in Chinese bakeries and at dim sum) and topped by a topping that is at once crisp, flaky, sweet, egg-y, and golden. It's the topping that has me stymied! Any ideas would be greatly appreciated.
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| Reviews and Replies: | |
| 1 | ISO: topping for Chinese egg custard buns |
| Sandy in Chevy Chase, MD | |
| 2 | Maybe... |
| Susan, Hawaii | |
| 3 | about the custard buns... |
| eggy/m'sia | |
| 4 | Eggy... |
| Susan, Hawaii | |
| 5 | Thank You: susan, yes, pls. post it! |
| eggy/m'sia | |
| 6 | Recipe: Chinese Custard Buns |
| Susan, Hawaii | |
| 7 | Thank You: & a big hug from me! (nt) |
| eggy/m'sia | |
| 8 | Recipe: Pineapple Topping (for Chinese egg custard buns) |
| Bobby Buffalo, NY | |
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