Steamed creamy sweet corn custard bun 玉米奶黄包 （sweet cor

Ingredients

Custard Filling Ingredients:

• 100ml milk
• 50g caster sugar
• 50g unsalted butter
• 2 eggs
• 30g cheese
• 25g corn flour
• 25g plain flour
• 100g creamy sweet corns (used can sweet corns)

Bao/Bun Ingredients:

• 400g bao flour
• 1 tsp instant dry yeast
• 200ml warm milk
• 20g sugar
• 1/4 salt
• some vegetable shortening

You may like

Pesto calabrese and it's creamy burrata - italian pesto with bell pepper and ricotta

Preparation

• Steps for custard:
  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. Add creamy sweet corns, stir until it form a soft dough.
  
  
  Steps for bao:
  1. Place the yeast into warm milk for 5 mins.
  2. Add all above dry ingredients into a bowl, graduately pour in the milk. 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 40 mins.
  7. Place bao dough in the preheat steamer and steam for 10~12 mins.