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Buttery Custard Buns
Jane Crompton
These buttery custard buns are a must-try when you go to China. These are so soft and creamy! The texture is so out of this world and you need to try them.
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course
Dessert
Cuisine
Chinese
Servings
9
buns
Calories
236
kcal
Ingredients
Metric
US Customary
1x
2x
3x
Filling Ingredients
3
medium
egg yolks
cooked salty
4
tablespoons
custard powder
4
tablespoons
milk powder
4
tablespoons
powdered sugar
5
tablespoons
shortening
2
tablespoons
butter
melted
Dough Ingredients
200
grams
flour
plain
50
grams
sugar
granulated
2
teaspoons
baking powder
2
tablespoons
milk
2
teaspoons
shortening
80
ml
water
Instructions
Filling Instructions
Force the salted egg yolks through a strainer to ensure any cooked white bits are removed.
In a stand mixer, mix well with the other ingredients until it forms a smooth mass.
Cover a surface with cling wrap and pour out the custard filling; form into a log.
Wrap and refrigerate until firm.
Divide the log into 9 pieces, knead into balls, and refrigerate until needed.
Dough Instructions
Sift together the flour, baking powder and sugar.
Fold in the shortening (or lard), milk and water.
Knead until it forms a smooth dough.
Cover with a cloth and let sit for half an hour.
Assembly Instructions
To put together the buns, knead the dough into a log, and divide it into 9 portions.
Divide the dough into parts.
Use a rolling pin to press each one.
Place a ball of filling in the centre of each, and wrap the dough around the filling. Pinch to close and fold.
Place seams down onto parchment paper. Steam for 15 minutes in a steamer.
Nutrition
Calories:
236
kcal
Carbohydrates:
33
g
Protein:
4
g
Fat:
11
g
Saturated Fat:
3
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
4
g
Trans Fat:
1
g
Cholesterol:
83
mg
Sodium:
132
mg
Potassium:
94
mg
Fiber:
1
g
Sugar:
7
g
Vitamin A:
117
IU
Vitamin C:
0.1
mg
Calcium:
94
mg
Iron:
1
mg
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