Alright, today I’m gonna share how I made some dim sum custard buns. It’s not too hard, just takes a little time and patience.
So, I started off by gathering all my ingredients. Flour, sugar, yeast, the usual stuff. But the star of the show is definitely the custard filling. For that, I needed eggs, milk, sugar, butter, and some cornstarch to thicken it up. Oh, and a little vanilla extract to make it extra yummy.
Making the Dough
First, I mixed the dry ingredients for the dough in a big bowl. Then I slowly added warm water while mixing it all together. Once it started to come together, I kneaded it for a good 10 minutes until it was nice and smooth. I put the dough in a greased bowl, covered it, and let it rise for about an hour, until it doubled in size.
Making the Custard Filling
While the dough was rising, I got started on the custard. I whisked together the eggs, sugar, and cornstarch in a saucepan. Then, I gradually added warm milk while constantly whisking to prevent any lumps. I cooked the mixture over medium heat, stirring non-stop, until it thickened up like pudding. Took it off the heat, stirred in the butter and vanilla, and let it cool.
Putting it All Together
Once the dough had risen, I punched it down and divided it into small, equal-sized pieces. I rolled each piece into a circle, put a spoonful of the cooled custard filling in the center, and then pinched the edges together to seal it. Made sure they were all sealed up tight so the filling wouldn’t leak out during steaming.
Steaming the Buns
I placed the buns in a steamer basket, making sure they had some space between them. Covered the steamer and let them steam for about 15-20 minutes. You know they’re done when the dough is cooked through and fluffy.
Enjoying the Fruits of My Labor
And that’s it! Took them out of the steamer and let them cool just a bit before I dug in. The buns were so soft and fluffy, and the custard filling was sweet and creamy. Seriously, one of the best things I’ve made in a while.
It did take a bit of time and effort, but honestly, it was so worth it. If you’re feeling adventurous in the kitchen, I highly recommend giving these custard buns a try. I’ve found that making these buns a couple of times a month is best. I’m sure I’ll try something new next time!
- Note: I did try to freeze some of the leftover buns to eat them at a later date, and they ended up being pretty good after defrosting them.
- Note: It might be a good idea to make a little more of the custard filling than you think you’ll need, just in case.