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Custard Milk Yolk Buns Recipe

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4.7 from 52 reviews

Custard Bun, also known as Milk Yolk Buns, are soft, fluffy steamed buns filled with a creamy, sweet custard made from egg yolks, milk powder, and butter. This delightful treat combines a tender wheat starch and flour dough with a rich, silky filling, steamed to perfection. Perfect for breakfast or a snack, these buns offer a comforting and indulgent dessert experience with a smooth custard center enclosed by a light, elastic dough.

Ingredients

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Custard Filling

  • 3 large egg yolks
  • 1.5 tbsp custard powder
  • 1/2 cup wheat starch
  • 1/2 cup milk
  • 2 tbsp milk powder
  • 1/3 cup granulated sugar
  • 2 tbsp unsalted butter

Dough

  • 2 cups flour (low-gluten flour preferred)
  • 1/4 cup warm water (around 35℃)
  • 2 tsp instant yeast
  • 1 tsp sugar
  • 1/8 tsp salt
  • 2 tbsp vegetable cooking oil

Instructions

  1. Prepare Custard Filling: In a small bowl, mix together the egg yolks, custard powder, wheat starch, milk, milk powder, and sugar until well combined. Then add the unsalted butter and continue stirring until the mixture is smooth and particle-free.
  2. Cook Custard Filling: Sift the mixture and heat it over low heat while stirring continuously. Continue stirring until the custard thickens and is well incorporated. Taste and adjust sweetness if needed.
  3. Cool Custard: Remove the custard from heat and stir repeatedly until it forms a smooth ball and all ingredients are fully combined. Let it cool to room temperature, then refrigerate for at least 1 hour until hardened for easier shaping.
  4. Make Dough: In a large bowl, combine flour with sugar, salt, instant yeast, vegetable oil, and warm water. Knead the ingredients until a smooth and elastic dough forms.
  5. Proof Dough: Lightly oil a large bowl, place the dough inside, cover, and let it proof for 2 to 3 hours or until it doubles in size.
  6. Shape Buns: After proofing, transfer the dough to a floured surface, pinch out air, knead thoroughly for a smooth surface, and roll into a long log. Cut the log into 12 equal pieces. Divide the custard filling into 12 equal portions and shape each into a ball.
  7. Wrap Filling: Flatten one dough piece into a round wrapper about 8-10 cm in diameter, making the edges thinner than the center. Place one custard ball in the center and seal the edges completely to form a bun. Repeat this step for all pieces.
  8. Rest Buns: Arrange the buns in the steamer, cover with the lid, and let them rest for 10 to 15 minutes to relax before steaming.
  9. Steam Buns: Steam the buns over high heat for 15 to 20 minutes. After steaming, turn off the heat and let the buns sit covered for 5 minutes before opening the lid to serve.

Notes

  • The custard filling must be cooled and chilled thoroughly to achieve the right consistency for shaping.
  • Use low-gluten flour for a softer, more tender dough texture.
  • Be careful when sealing the buns to prevent any filling leakage during steaming.
  • Do not open the steamer lid immediately after cooking to avoid buns collapsing from rapid temperature change.
  • You can adjust sugar quantity in the filling to your preferred sweetness level.

Keywords: Custard Bun, Milk Yolk Bun, Steamed Bun, Chinese Dessert, Soft Bun, Sweet Custard Filling

Find it online: https://frommamamaya.com/custard-milk-yolk-buns-recipe/