Steamed Coconut Custard Layer Cake, a layer for a layer.

One thing people fear most of me is that I'm yeast crazy. I love anything that spells bread or buns whether they are steamed or baked. I can have them for breakfast, lunch, tea and even dinner if you would allow. Bread just smells best when you open up the clingwrap from the bowl where the baby has grown so much!

If you'd remember the opera cake, I sacrificed a dozen of eggs and half a dozen of leftover yolks. Should try something new instead of kek lapis again. So its one opera layer cake, for another layer cake (or it should be layered pau?).

Steamed Coconut Custard Layer Cake
(slightly modified from Lily's Wai Sek Hong)

For cake/pau:

160g plain flour
20g corn flour
1/2 tsp baking powder

1 tsp instant yeast
2 Tbsp sugar
1/4 tsp salt
125ml milk

1 Tbsp butter

For coconut custard filling:

7 egg yolks
7 Tbsp brown sugar
3 Tbsp custard powder
190ml milk
75g (1 cup) dessicated coconut

Method:

1) Start by preparing the custard filling, or you can do it while the dough is proofing which is entirely up to you. Whisk yolks in a medium saucepan until thick. Add in brown sugar, custard powder and milk. Turn on medium heat and whisk until mixture combines.
2) When the mixture starts to thicken, remove from heat and transfer into a bowl. Mix in dessicated coconut.
3) For the dough, sprinkle yeast into warm milk. Add in salt and sugar.
4) Sift together plain flour, corn flour and baking powder. Knead yeast mixture with flour until a smooth dough is formed.
5) Knead in butter until combined.
6) Place it on a bowl, seal with a clingwrap and let dough proof for 40-45mins or until the dough doubles in size.
7) Grease a deep 7inch square baking pan and line with parchment paper.
8) Divide the dough into 4 equal portions. Lightly dust workplace with flour and work with the first dough. Roll it into 7inch square, as the dough is almost paper thin it will break while scrapping it up from the workplace, just lay the dough onto the parchment paper on the baking pan, and spread evenly. Get a few bits and pieces from the thicker ends to patch up any holes when necessary.
9) Divide custard filling into 3 equal portions. With a fork, spread filling onto the dough, pressing it down lightly.
10) Continue with the rest of the dough alternating with custard filling.
11) Brush the top with oil and let it rest for 40-45mins covered with a damp towel.
12) Steam at high heat for 35mins.
13) Remove from mould immediately and let it cool slightly on a wirerack before slicing.