Steamed creamy purple sweet potato custard bun (紫薯奶黄包）

Ingredients

• Recipe adapted from Carol?'s ???

Custard Filling Ingredients:

• 100ml milk
• 50g caster sugar
• 50g unsalted butter
• 2 eggs
• 10g cheese
• 25g corn flour
• 25g plain flour
• 1 chopped salted egg yolk (omitted)

Bao/Bun Ingredients:

• 400g bao flour
• 200g purple sweet potatoes (peeled, steamed and mashed)
• 1 tsp instant dry yeast
• 200ml warm milk (used 100~150ml liquid from boiled purple sweet potatoes)
• 20g sugar
• 1/4 salt
• some vegetable shortening

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Preparation

• Steps for filling:
  1. Add milk, sugar and butter in pot, stir under low heat until bubbles.
  2. Eggs lightly beaten, add in cheese, corn flour and plain flour, mix well the egg mixture.
  3. Add the egg mixture batter into (1), stir well.
  4. Bring the pot over the low heat, keep stirring until thicken and form a soft dough.
  
  Steps:
  1. Place the yeast into warm liquid for 5 mins.
  2. Add all above dry ingredients into a bowl, graduately pour in the yeast liquid. Knead until it form a nonsticky dough, add the vegetable shortening and knead until the dough is smooth and elastic.
  3. Form a ball and place in a bowl cover with damp cloth. Let it proof for 1 hour.
  4. Once proofing complete, press out the air and form a long dough. Divide the dough into 18 nos.
  5. Flatten the dough, stuff in custard filling in the middle, wrap it into small ball.
  6. Place bao dough on a piece of baking paper and let it proof for another 20 mins.
  7. Place bao dough in the preheat steamer and steam for 10~12 mins

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