Asian-style Baked Egg Custard Buns – A small batch

July 24, 2019 at 4:16 pm Leave a comment

bun 1

More dim sum favorites. I was skeptical when I read a small-batch custard recipe that was made in a microwave. But to my surprise, it worked perfectly the first time. If you are wary, then by all means, the custard can be done on the stove top.

Dough
1 teaspoon yeast
1/2 cup warm water
1 tablespoon granulated sugar
1 cup AP flour
1/2 cup self-rising flour
1 tablespoon butter, melted

Combine flour, sugar, yeast, warm water, and melted butter
mix to combined, the dough will be a shaggy mess at this point

Turn the dough out onto a floured surface
knead until smooth and elastic, about 10 minutes
allow dough to rise in an oiled bowl, covered, for 1 hour or until doubled

bun 2

Custard filling
1 whole egg
3/4 cup milk
3 tablespoons sugar
3/4 teaspoon vanilla extract
pinch salt
1 tablespoon cornstarch

Whisk egg and sugar together
mix in flour and cornstarch
add milk, salt, and vanilla extract
whisk well to remove the lumps

Cover bowl with plastic wrap
heat in a microwave oven on high for 3 minutes total
whisk well after every minute
cover and cool before use

Makes 1 cup of pastry cream

Preheat the oven to 400℉

Punch down dough and knead briefly, about 5 minutes
roll the dough into a log
divide the dough into 4 portions
flatten and shape each portion into circles
spoon about a 1/4 cup of prepared custard filling into the middle of the flattened dough
gathering the edges together and gently twist to seal
place the bun, sealed-side down onto baking sheet
brush buns with egg wash

bun 3

Immediately after putting baking sheet in the oven, reduce the heat to 350℉ for 20-25 minutes, or until buns are golden brown

These freeze and defrost beautifully. Once fully cooled, wrap in plastic and store in the freezer.

Entry filed under: Breads, Chinese, Desserts, For One or Two, General Asian, Popular Ethnic Dishes, Uncategorized. Tags: , .

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