Cantonese Steamed Custard Bun Recipe (Gooey Style)
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- Опубліковано 30 вер 2024
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These steamed custard buns have a gooey filling, which means the filling is fluent and flavorful. The buns are soft and fluffy. It is so satisfying when you take a bite.
INGREDIENTS FOR THE FILLING (Makes 7 Fillings, each one is 30g）
120 grams of milk (Reserve 40 grams to adjust the texture)
5 grams of gelatin
2.5 tbsp (35 grams) of butter
1 fresh egg yolk
10 grams of cornstarch
55 grams of sugar
2 salted egg yolk (25 grams)
INGREDIENTS FOR THE WRAPPER (Makes seven wrappers, each one is 50g）
113 grams of water
227 grams of flour
1 tsp of yeast
1.5 tbsp of sugar
1 tsp of room temperature butter, unsalted
INSTRUCTIONS
Make the filling
Steam 2 salted egg yolks over medium heat for 15 minutes (start counting the time after the water has come to a boil). If you don't have salted egg yolks, please use two fresh chicken yolks + 1/3 tsp of salt. Here is an easy demo video to make homemade salted egg yolk - • Chinese salted egg yol...
Press the yolk with a heavy-duty cleaver and slide it against the cutting board until the yolks turn into a fine powder. If you don't have a cleaver, crush the yolk with a fork, a blender, or a food processor.
Let the yolk powder go through a sieve into a sauce pot, then add 80g of milk (reserve about 40 grams to adjust the texture later), gelatin powder, unsalted and melted butter, fresh egg yolk, cornstarch, and sugar. Mix well.
Stir the mixture over low heat for about 8 minutes or until the mixture thickens into a paste.
Turn off the heat, add the reserved milk, and stir until the mixture becomes fluent; chill it in the fridge for 1 hour.
Make the Wrapper
Thoroughly stir the yeast, sugar, and water, then let it sit for 5 minutes.
Pour the yeast water into the flour and mix until a rough dough forms. Then add 1 tsp of room temperature butter and continue to knead until the butter is well absorbed, and the dough is smooth.
Cover the dough and let it proof for 1-1.5 hours or until it is doubled in size.
Divide the Filling
During this time, keep an eye on the filling. If it is solidified, give it a nice stir until the filling becomes malleable again.
Portion the filling into seven even pieces, 30 grams each. Roll each one into a smooth ball. Once you finish all seven pieces, cover them and chill them in the fridge to keep them firm.
Divide the Dough and Wrap the Buns
Once the dough is doubled in size, punch the dough to eliminate the air bubbles. Then, knead it on the working surface for 6-8 minutes until all the air bubbles are gone.
Divide the dough into 7 pieces, 50 grams each. Shape each one into a smooth ball. Cover them with a damp towel.
Start with the first ball that we shaped, dust it with some flour to prevent stickiness, and flatten it into a small round patty. Next, one hand uses a rolling pin to roll the edge of the dough back and forth. The other hand rotates the dough. Repeat that, and you will get a round wrapper with a thick middle and a thinner edge. The diameter should be 5 inches.
Take the gooey custard filling from the fridge, put one in the middle of the wrapper, and press it down to compact tightly. Next, use your forefinger and thumb to squeeze it around and push the wrapper up. When you get to the end, lightly wet the edge with water, then pinch to close the bun.
Place the bun, rough side down, on a piece of parchment paper and continue to wrap the rest.
Place the buns on a steamer rack, leave some space between each other; cover them, and let them proof for 20 minutes.
Fill the steamer pot with water and turn the heat to high. Steam the buns for 8-10 minutes (start counting the time after the water comes to a boil).
Turn off the heat but wait 10 minutes to open the lid. If you open the lid too early, the buns will shrink when contacting the cold air, and you will lose the fluffiness.
THESE CAME OUT SO GOOD!!!!! i think this is the best bun wrapper recipe i’ve used and will Absolutely be the one i always use from here on out :D
the dough stayed so soft and smooth even while kneading it and came out so fluffy and delicious
thank you for sharing this recipe and also for sharing so many great tips + pointers
💕
If you steam them again after freezing them, do you have to wait for them to cool for 10 mins again before opening the lid?
no
@@SoupedUpRecipesis the filling sweet is it a bidder flavor
I just watched the salted egg yolk video, had me going "holy crap is that a goose egg? That yolk is huge!!"
Then I remembered how small Mandy is 🤣
I love this recipe, never seen it made, but certainly have eaten it when I was in southern China, and in good Cantonese Restaurants in the DC area. I think you did an outstanding job in your presentation of this Cantonese steam custard bun recipe. As a old subscriber, let's work together and make 2023 a winning year for both of us you are doing great, and I'm happy for you. Stay connected!
My favorite dim sum bun . Thank you for sharing
Looking for wonton soup recipe
Omw to get wonton soup now..for breakfast😀
I believe if you look at her videos or search her videos, you will find what you are looking for.
I found it for you , happy eating
ua-cam.com/video/5-5WAmkqlCQ/v-deo.html
@@garnettspontini1011 Yup, she’s got everything on this channel! I’m still in love with her egg roll recipe!
@skylerknierim8715 right , if im looking for something to make, i go right to this channel.
Thanks for the great video and recipe. Looking forward to trying this. Recently had a bun like this at a Chinese restaurant and it was so good! I have been trying to figure out which type of filling it was, because I forget how runny it was and I see there are two different kinds of filling that are used. It tasted very much like egg yolk and sweet, but also had a grainy texture to the filling which I thought was sugar. I think it was this runny one you have made in this video.
Good to know they can be steamed after freezing! Also thanks for the salted yolk tutorial video in case I can't find them nearby!
Anyone else have problems with picture/sound sync on this?
Yessss I was having a hard time keeping up. Thank you, I just thought it was my adhd 😅
Salted yolk pastries is the Cantonese version of American sea salted sweets…but w umami. Totally addictive!! Thanks for recipe! ❤❤❤
I tried 2 other recipes before finding this one... and I want to say that this is an amazing video and by far the best recipe. The instructions were super easy to follow, and it turned out soooo good. Thank you for this!
I follow all of your tips and tricks. After steam I let them rest in the steamer approximately 10 minute then I came out them from steamer. But it's already shrink why you face this problem. Should I wake the flower. Because our flower is very strong
Thanks you so much for this recipe! I ate these buns whan I was in Hong-Kong in 2018 and I loved them so so much! Now I can make my own
Hi i love the gooey custard bun of yours.. I tried to make it but my yolk recipe is little bit wetty.
Is the egg yolk used in the video chicken egg or duck eggs? Or maybe I can use all of them?
Who taught you to cook?
Wow! can't believe the presentation and details are improving, love it so!
You are a great and very intelligent cook
I dont have a steamer. But i do have a microwave ..
Hi Mandy we love your channel! I am having issues making buns from rice flower..can you please show me how to make buns from rice flour please and thank you 🙏🏼 ❤❤❤
If you’re looking for the “standard,” non-flowing* style, it’s on this channel as “DIM SUM - Steamed Custard Buns Recipe.”
“to translate the Cantonese 流沙 (which is used for the steamed custard bun in this video) more closely
This can be yield how many buns?
Hi Mindy, in Chinese cooking, what's "Chinese Noodle Sauce?" I saw a recipe that's using this ingredient. In US, it'll be very hard to find. Can you made this sauce recipe for us or can I use dark sweet soy sauce as a substitute? Thank you very much😊😊❤❤Oh, by the way, I just bought your frying pan. I finished seasoning. The size is perfect for me. will be using it a lot.👍👍
I love how beautiful your food comes out!
This is my favourite dimsum to order besides prawn chee cheong fun! Thank you for sharing with us your recipe 👍🏻
Haiiii....my mentor,about the flour,what flour u use..pao flour,all purpouse flour?
I've never seen a gooey version before! These look sooooo good!
I have never used frosen yolks! Thanks for your interesting recipe!
Hi Mandy. Great detailed presentation.👍👍👍👍...Michigan, USA
Hi. I’ve really appreciated your channel and was wondering if you could do me favor. My wife needs to avoid salt in her diet but really loves Chinese food. Are there recipes that you can recommend?
instead of salted yolks and unsalted butter - can I use unsalted regular yolks and salted butter? The Asian market is all the way down town for me and my local normal grocery store does not carry unsalted butter, as I live in Denmark where salted butter is the norm :)
Great show thank you for sharing it. Yummy great job. Have a great day Mandy.
How to make the filling more watery Mandy? Thanks
I really learned alot from this video,like gelatin is an very important for a fillings and the dough holes
Hi Mandy!
Thank you so very much again dear Mandy!...Always a great pleasure!
if I'd like the consistency to be thinner, should I reduce the gelatin or the corn starch or add more milk?
This was so interesting to see. A dim sum store front recently opened in our neighborhood, and my husband and I have gone there every week. I love the custard buns, the milk custard buns, the pineapple custard buns, and the little egg tarts, which are egg custard in a small, flakey, layered tart crust. Delicious! I am 73 and have too many orthopedic problems to be able to work the dough, so would not be able to make these myself. Thank you, too, for the info re: freezing them. Our house is kept very cool in cold weather, so we have not even refrigerated them; we just leave them out. To reheat, I put one on a paper plate and place that plate on a plastic microwave plate. I add a few drops of water onto the microwave plate, cover it all with a microwave cover, and microwave for about 30+ seconds. The drops of water and the cover create a light steam, and the bun comes out as fresh as day one!
Will you Merry me???❤ I love your recipes and videos.
Amaaaaaazing
It looks so yummy and tempting
Well prepared, beautifully presented
Big big thumbs up 👍👍
Stay safe and stay connected
Greetings from Naz
First 🥇, pin 📍
Thank you! You too!
호빵이다 ㅎㄹ 😊😊😊
Thank you so much for sharing this video ❤❤
Hi Mandy, thanks for another version of these Steamed Custard Buns. I just wanted to wish you a very Happy New Year in 2023! Stay Warm, Healthy and Happy. Love You! 💜
That’s my favorite dessert when I have dim sum at the restaurant. Always order extra to take home. 😋 love them.
Where did you get your rolling pin and cutting board?
Me gusta mucho 💜😍🫰🇵🇪💜
Can I use a Gluten free Flour for this recipe ??
ביטע שטיצן מיר אויף מיין יאָוטובע קאַנאַל, דאַנקען דיר❤
love it 😍
Yummy ❤
😍😍😍😍😍😍
not bad
❤❤❤
I would love to see your version of the red tortoise cake recipe
I want to cry, I love these so much ❤️
Ohhh wow i like soooo much
Very good recipes 👋
Thanks for the recipe 👍🏻
No quick method
meddl loide
Wow.. looks awesome!🤩
THANKS,. :)
Looks so good
❤️
A recipe I will finish life never having made.
PLEASE DO A VIDEO ON BOURBON STREET CHICKEN! I HAVE ASKED TWICE. WILL UNSUBCRIBE IF U DON'T RESPOND. HAVE 50 MILLION FOLLOWERS.
This is not an airport; you don't have to announce your departure.