Asian Custard Buns Recipe

Looking for an easy Asian custard buns recipe? Learn how to make Asian custard buns using healthy ingredients.


Submitted by heinz_95

Makes 12 servings



http://www.vietworldkitchen.com/blog/2011/04/egg-custard-buns-recipe-lai-wong-bao.html

Recipe Ingredients for Asian custard buns

3 cups flour
1 1/2 teaspoons instant yeast
1/4 cup sugar
1/2 cup milk
1/2 cup warm water
1 tablespoon margarine
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons custard powder
1/2 cup sugar
1/2 cup cornstarch
1/2 cup lite evaporated milk, coconut flavoured
2 tablespoons sweetened condensed milk
2 tablespoons margarine, cut into 3 or 4 pieces
2 large egg yolks
1/2 teaspoon vanilla extract

Recipe Directions for Asian custard buns

  1. In a saucepan, whisk together the salt, custard powder, sugar, and cornstarch. Whisk in the coconut milk and condensed milk. Heat over medium heat, stirring constantly, until smooth. Add the butter and continue stirring until the butter has melted.

  2. Keep stirring for about 6 minutes, until the mixture has thickened substantially. If it seems hard to stir with the whisk, switch to a spatula. As the mixture stiffens it may look like there are lumps. If you see that, stir more vigorously to break the lumps up and evenly cook. Aim for a smooth texture.

  3. 2. When the mixture is thick enough to stick to the whisk and form a soft peak, move the pan off the heat and whisk in the egg yolks. This will thin the mixture out slightly for the moment. Return the pan to the heat and keep whisking to ensure that the yolks are well incorporated.

  4. Continue vigorously stirring for 1 to 2 minutes more, until the mixture thickens to the point where it cleans the sides of the pan and easily comes together as one smooth mass. If you have ever made dough for cream puffs, this is very similar. Stir in the vanilla, then take the pan off the heat. Stir it occasionally for a few minutes to quickly cool it.

  5. At the end, stir the mixture off the heat for a minute and taste it. Make any changes you like at this point, as I suggest above. When you're satisfied, transfer the filling to a bowl, spreading it out.

  6. 3. After the filling has cooled, form it into balls.For my 16, each one was about 1 1/4 inches wide, like an extra- large or jumbo egg yolk! Loosely cover and set aside at room temperature, or refrigerate to firm up, until your dough is ready. Then use the balls of filling when you shape the buns. Do the second rise and steam as directed in the steamed filled bun recipe in Asian Dumplings.

Categories

Snacks

Nutrition Facts
Serving Size 91.2g
Amount Per Serving
Calories
232
Calories from Fat
30
% Daily Value*
Total Fat
3.3g
5%
Saturated Fat
1.3g
7%
Trans Fat
0.0g
Cholesterol
40mg
13%
Sodium
84mg
4%
Potassium
128mg
4%
Total Carbohydrates
44.9g
15%
Dietary Fiber
1.0g
4%
Sugars
15.9g
Protein
5.2g
Vitamin A 3% Vitamin C 1%
Calcium 7% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Low in sodium
  •   Bad points
  • High in sugar
  • Contains alcohol
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