Custard cream buns (sa-la-pao sai cream)

2 servings
25 min
15 min
Very Easy


Number of serving: 2
2 cups all purpose flour

½ cup cake flour

½ cup sugar

1 tsp salt

½ tsp ammonia

1 tbsp yeast

1 cup lukewarm water

¼ cup vegetable oil

sheets of paper cut into 2"x2"squares, used as a base

5 egg yolks

1 cup fresh milk

½ cup sweetened condensed milk

¼ cup wheat flour

2 cups sugar

¾ cup butter


  • Combine the sweetened condensed milk, fresh milk and sugar together, stirring well.
  • Add wheat flour and stir thoroughly until all lumps are dissolved. Beat the eggs until fluffy, then add the batter and stir to mix well. Transfer to a double-boiler; simmer over low heat until the mixture thickens.
  • Add the butter stirring regularly and simmer until thick and done. Remove from the heat. Mix the yeast, lukewarm water sugar and salt together Stir until all the sugar has dissolved.
  • Mix both kinds of flour with ammonia, pour in the yeast mixture and oil. Knead until a smooth dough is formed. Place the dough in a greased mixing bowl, cover and let stand until it doubles in size.
  • Divide the dough into 20 gram portions, roll into balls. Place each bun on a sheet of paper and arrange on the dim sum trays.
  • Bring the water in a steamer to a boil; place the dim sum trays in the steamer and steam for 10 minutes. Remove and enjoy while hot.


Custard Cream Buns (Sa-la-pao Sai Cream), photo 1
Custard Cream Buns (Sa-la-pao Sai Cream), photo 2


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