STEAMED EGG
CUSTARD BUNS
MAKES 12MAKES 122 cups (300g) self-raising flour, 2 cups (300g) self-raising flour,
plus extra to dustplus extra to dust(^11) // 44 cup (55g) caster sugar cup (55g) caster sugar
60g lard, chopped60g lard, chopped
FILLINGFILLING
(^11) // 22 cup (110g) caster sugar cup (110g) caster sugar
(^33) // 44 cup (180ml) coconut cream cup (180ml) coconut cream
(^11) // 44 cup (35g) wheat starch (from cup (35g) wheat starch (from
Asian food shops)Asian food shops)
(^11) // 44 cup (30g) custard powder cup (30g) custard powder
To make the bun dough, combine flour To make the bun dough, combine flour
and sugar in a bowl. Using your hands, and sugar in a bowl. Using your hands,
rub in lard until mixture resembles rub in lard until mixture resembles
fine breadcrumbs. Add fine breadcrumbs. Add^11 // 22 cup (125ml) cup (125ml)
warm water and stir until dough comes warm water and stir until dough comes
together. Turn out onto a lightly floured together. Turn out onto a lightly floured
work surface and knead for 3 minutes work surface and knead for 3 minutes
or until smooth. Shape dough into or until smooth. Shape dough into
a ball, enclose in plastic wrap and a ball, enclose in plastic wrap and
chill for 30 minutes.chill for 30 minutes.
Meanwhile, for the filling, place sugar, Meanwhile, for the filling, place sugar,
coconut cream and 1coconut cream and 1^11 // 22 cups (375ml) cups (375ml)
water in a saucepan over low heat. water in a saucepan over low heat.
Cook, stirring, for 2 minutes or until sugar Cook, stirring, for 2 minutes or until sugar
dissolves. Increase heat to high and dissolves. Increase heat to high and
gradually whisk in combined wheat starch gradually whisk in combined wheat starch
and custard powder. Cook, whisking, and custard powder. Cook, whisking,
for 2 minutes or until mixture boils and for 2 minutes or until mixture boils and
thickens. Transfer to a heatproof bowl, thickens. Transfer to a heatproof bowl,
cover surface with plastic wrap and chill cover surface with plastic wrap and chill
for 30 minutes or until cooled slightly.for 30 minutes or until cooled slightly.
Divide dough into 12 balls. Lightly dust Divide dough into 12 balls. Lightly dust
a rolling pin with flour and roll balls into a rolling pin with flour and roll balls into
12cm rounds. Take 1 piece of dough and, 12cm rounds. Take 1 piece of dough and,
starting from an outer edge, roll gently starting from an outer edge, roll gently
towards the centre. Turn dough and towards the centre. Turn dough and
repeat, continuing until the centre of the repeat, continuing until the centre of the
dough is slightly thicker than the edges. dough is slightly thicker than the edges.
Repeat with remaining dough rounds.Repeat with remaining dough rounds.
Line a baking tray with baking paper. Line a baking tray with baking paper.
Place 3 tsp filling in the centre of a piece Place 3 tsp filling in the centre of a piece
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For more restaurant-quality For more restaurant-quality
Asian meals to make at home.Asian meals to make at home.
of dough. Wrap dough around filling, of dough. Wrap dough around filling,
completely sealing at the base. Transfer completely sealing at the base. Transfer
to prepared tray and cover with a clean to prepared tray and cover with a clean
tea towel. Repeat with remaining dough tea towel. Repeat with remaining dough
rounds and filling.rounds and filling.
Line a steamer basket with baking Line a steamer basket with baking
paper. Using a sharp knife, make holes paper. Using a sharp knife, make holes
at regular intervals in the baking paper at regular intervals in the baking paper
to allow steam to pass through. In to allow steam to pass through. In
2-3 batches, place buns, 3cm apart, 2-3 batches, place buns, 3cm apart,
in prepared steamer.in prepared steamer.
Sit steamer over a wok or saucepan Sit steamer over a wok or saucepan
of simmering water. Cover and steam for of simmering water. Cover and steam for
10-12 minutes or until dough is white and 10-12 minutes or until dough is white and
slightly puffed. Repeat with remaining slightly puffed. Repeat with remaining
custard buns. Serve immediately.custard buns. Serve immediately.
6060 delicious.com.audelicious.com.au
ANDREW McCONNELL.ANDREW McCONNELL.