Steamed black sesame custard bun (black sesame nai hunag bao)

Name: Steamed black sesame custard bun (black sesame nai hunag bao)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: En
Ingredients: 150g custard powder; 3 tbsp icing sugar; 4 tbsp milk powder; 150ml coconut milk (used 100ml); 50g evaporated milk (used 30g); 2 eggs; oil or 2 tbsp melted butter; 400g bao flour; 100g black sesame powder; 1 tsp instant dry yeast; 280ml warm water (gradually add in); 30g sugar; some vegetable shortening

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Easy

1 h 30 m

Preparation

Preparation1 hour

Cook time30 min

Steps:
1. Place custard powder, sugar and milk powder in a bowl. Add coconut milk, whisk until sugar dissolved. Add evaporated milk, stir to combine.
2. Add 1 egg at a time, whisk until incorporated.
3. Add the melted butter or oil.
4. Sieve the liquid. Pour into a lightly grease pan and steam for 15-20 mins. (it depends on your steamer)
5. Take the pan out from steamer and mash the custard until it is crumble and knead the custard on clean work surface until smooth.

Steps to prepare bao:
1. Add all above dry ingredients into a bowl, graduately pour in the water. Knead until it form a nonsticky dough, add the vegetable shortening and knead until the dough is smooth and elastic.
2. Place the dough in a bowl, spray with water and cover with damp cloth. Let it proof for 45 mins.
3. Once proofing complete, punch out the air and form a long dough. Divide the dough into 18~20 nos. (depends on how big you want the baos to be)
4. Flatten the dough, stuff in custard filling/ red bean paste in the middle, wrap it and roll into a ball. (Haha, I'm not good in shaping the bao)
5. Place bao dough on a piece of baking paper and let it proof for another 30 mins. (if you had added 1 tsp baking powder into the it will shorten the proofing time)
6. Place bao dough in the preheat steamer and steam for 10~12 mins.

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Excellent !!! Very good Good so so Not good

Steamed black sesame custard bun (black sesame nai hunag bao)

Ingredients

Ingredients for custard filling:

Bao/Bun Ingredients: