Prep 3 hrs
Cook 15 mins
The "other" famous dimsum steamed bun. I've been searching high and low for this recipe. laiwongbao translates to "milk yolk bun".
- Sift cake flour, hk flour, and salt into a mixing bowl.
- Combine castor sugar, yeast and water with the flours, and blend to mix well-- Then knead until soft dough is formed.
- Add in shortening, and continue to knead until dough is smooth and elastic.
- Prove dough for 60-90mins until dough has risen to its limit.
- Meanwhile, prepare custard filling-- Combine custard powder, wheat starch, and castor sugar in a nonstock pan.
- Add in milk, and stir mixture over low heat until mixed-- then add butter.
- When butter is dissolved, turn off heat, and keep stirring while gradually adding the egg.
- Divide dough into 12 portions, shaped into balls, cover with damp cloth, and set aside.
- Using a rolling pin, roll the a ball where the edges are thinner than the center.
- Add custard filling in the middle, and wrap to form a bun.
- Place on parchment paper, and repeat for the other buns.
- Prove for 15-20mins.
- Boil water in steamer, and steam custard buns over rapid boiling water for 10-15mins-- Enjoy!
- NOTE: Hongkong flour is to make the buns"white", like the restaurants' buns.
- However, if you don't have any.
- you can use all purpose flour, but it wont be as white.
Just like in the dim sum restaraunts! I searched 6 different stores where i live and could not find wheat starch so i used arrowroot. i also searched those same 6 stores for custard powder and could not find any. So for a substitute i used organic vanilla pudding mix, not the instant but the cook one. I found this same recipe on another site and it called for 100g caster sugar in the custard, so I added that in since these are usually sweet. The custard WILL be too watery if you follow the recipe to a T. After you add the egg the custard just needs to cook longer until it thickens, it will not thicken enough after it cools. The custard needs to be thick enough to wrap dough around and not leak out. My custard was thick enough to shape into a ball and kinda hold its shape. After i steamed the buns for 10 min the custard had a perfect consistancy. So it doesn't need cornstarch added, it just needs to cook longer. Thank you for posting this delicious recipe!
First I would like to say a big thank you for a great recipe. I've made this a few times with very good results, and that being said, I made the following changes: I let the yeast proof with the sugar and warm water for 10 minutes until foamy. I then mixed it with the salt/flours and substituted the shortening for melted, cooled butter (that's all I had) in a stand mixer, until it formed a ball on the dough hook. I then removed from the bowl and knead until smooth, putting in a lightly oiled bowl and letting it rise for an hour, covered with a damp cloth. After the dough had risen, I had turned out onto a floured surface, knead the dough before portioning out into 12 pieces. I rolled the balls into flat round discs, making sure that the edges are thinner than the center. I spooned in the cooled custard (or you can use a piping bag) and pinched the edges together to form what looks like a blossom on the top. I placed them on squares of parchment paper, letting them rest under a damp cloth for 15 minutes, before steaming them for 10 minutes. The results were great. The custard will thicken without added cornstarch, as another reviewer said. Just cook the custard after adding the egg, on med-low, stirring constantly to avoid large clumps. The custard will be thick as requried.
Rating is for the custard only. Ultimately, the custard turned out rather tasty, but I had to add a LOT of corn flour to thicken the custard as it was very watery. I did use wheat starch, and I added about 3 tbsps of sugar to make it a little sweet. Upon realizing that the custard was not going to thicken even after cooling, I made a little cornstarch slurry, put the saucepan back on the burner, and used a handheld electric whisk to ensure that all lumps were whisked away. I would make this again, except that I would either reduce the milk a little or add the slurry. Thank you for posting.