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

8 servings
1 hour
15 min


Number of serving: 8

Custard Filling Ingredients:

100ml milk

50g caster sugar

50g unsalted butter

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


  • 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.


Steamed Creamy Sweet Corn Custard Bun 玉米奶黄包 (Sweet Cor, photo 1
Steamed Creamy Sweet Corn Custard Bun 玉米奶黄包 (Sweet Cor, photo 2


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