I just tried making the Steamed Custard Bun (Chinese dish) and it was the biggest flop ever, I've never ever made anything that tasted so crap before.
Change to: servings US Metric
170 g cake flour
170 g hong kong flour
1/4 teaspoon salt
45 g caster sugar
1 1/2 teaspoons instant yeast
160 g water
10 g shortening
CUSTARD FILLING
10 g custard powder
50 g wheat starch (tungmin flour)
100 ml milk
50 g butter
1 large egg, slightly beaten
1) Sift cake flour, hk flour, and salt into a mixing bowl.
2) Combine castor sugar, yeast and water with the flours, and blend to mix well-- Then knead until soft dough is formed.
3) Add in shortening, and continue to knead until dough is smooth and elastic.
4) Prove dough for 60-90mins until dough has risen to its limit.
5) Meanwhile, prepare custard filling-- Combine custard powder, wheat starch, and castor sugar in a nonstock pan.
6) Add in milk, and stir mixture over low heat until mixed-- then add butter.
7) When butter is dissolved, turn off heat, and keep stirring while gradually adding the egg.
8) Divide dough into 12 portions, shaped into balls, cover with damp cloth, and set aside.
9) Using a rolling pin, roll the a ball where the edges are thinner than the center.
10) Add custard filling in the middle, and wrap to form a bun.
11) Place on parchment paper, and repeat for the other buns.
12) Prove for 15-20mins.
13) Boil water in steamer, and steam custard buns over rapid boiling water for 10-15mins-- Enjoy!
14) NOTE: Hongkong flour is to make the buns"white", like the restaurants' buns.
15) However, if you don't have any.
16) you can use all purpose flour, but it wont be as white.
I problem was, 1. I had no idea what shortening was so I used butter as an alternative, but that wasn't the main problem.
I tried making the custard, I might have gotten the proportions wrong or something because I don't have a scale, I do have a measuring jug though... so can someone tell me what the weights roughly transform to in teaspoon or tablespoon?
also, incase you don't know what it looks like, its basically a bun with custard in the middle, and also how do you wrap the bun around the custard when it was liquid?
any expert pastry chef's or trainee ones can help?
