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Baked Egg Custard Bun




Difficulty:Moderate
Prep Time:45 Minutes
Cook Time:15 Minutes
Serves:12

Nutritional Information

A delicious way to finish your asian dinner with this warm egg custard filled bun.

Ingredients

  • For the Bun:
  • 230 grams all purpose flour
  • 70 grams cake flour
  • 30 grams sugar
  • 1 - 1 1/2 teaspoons instant dry yeast
  • 1/2 teaspooon salt
  • 1 each large egg
  • 15 milliliters water
  • 80 milliliters heavy cream
  • 30 grams unsalted butter
  • 100 grams tang zong
  • For the Crunchy Topping:
  • 110 grams all purpose flour
  • 80 grams sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 20 grams unsalted butter, softened
  • 40 grams vegetable shortening
  • 1 each large egg, slightly beaten
  • For the Tang Zong/Dough Starter:
  • 50 grams all purpose flour
  • 100 milliliters water
  • 150 milliliters whole milk
  • For the Egg-Custard Filling:
  • 15 grams all purpose flour
  • 15 grams cornstarch
  • 30 grams vanilla custard powder
  • 130 milliliters evaporated milk
  • 170 milliliters heavy cream
  • 1 each large egg yolk
  • 40 grams sugar
  • 15 grams melted butter

Directions

  • 1. For the Tang Zong/Dough Starter:
  • 2. In a pot combine the 50 grams of all purpose flour,100 milliliters of water and 150 milliliters of milk. Cook on low heat and whisk until a paste is formed. Scrape the mixture into a large mixing bowl and let cool.
  • 3. For the Bun:
  • 4. In the mixing bowl combine, the 230 grams of flour, 70 grams of cake flour, 30 grams of sugar, 1 - 1 1/2 teaspoons of instant dry yeast, 1/2 teaspoon salt, 1 egg, and 80 milliliters of heavy cream. Mix on low- medium speed. It will be very sticky.
  • 5. After all the ingredients are well combined, add the water gradually. Keep kneading until the water is completely absorbed.
  • 6. Add the butter. Knead on high speed for 10 minutes, all the liquid should be absorbed and the dough should be smooth.
  • 7. Scrape the dough into a ball, and place it into a slightly greased bowl, seam side down. Cover with plastic wrap and leave the dough in a warm place .
  • 8. After 50 - 60 minutes, the size of the dough should be doubled. Punch the dough down and knead a few times on a lightly floured surface to remove bubbles.
  • 9. Separate the dough into 12 equal pieces.
  • 10. Shape the dough into small balls. Cover with a damp towel and let rise (proof) a second time, about 30 - 60 minutes until doubled in size.
  • 11. After proofing, press the dough flat and put the custard filling in the center. Seal and shape the ball again. Place the filled buns onto a greased baking tray.
  • 12. Top each bun with the crunchy topping dough.
  • 13. Bake on the EGG at 350 degrees indirect heat for 18 - 20 minutes.
  • 14. For the Egg-Custard Filling:
  • 15. In a large bowl, sift together the 15 grams of all purpose flour, the 15 grams of cornstarch and the 30 grams of vanilla custard powder.
  • 16. In another large bowl, combine the 130 milliliters of evaporated milk and 170 milliliters of heavy cream.
  • 17. Add 6 tablespoons of the evaporated milk- heavy cream mixture to the dried ingredients and whisk until smooth.
  • 18. Add the egg yolk, whisk until thoroughly combined.
  • 19. Add the 40 grams of sugar to the egg mixture and whisk until smooth.
  • 20. In a sauce pan, place the remaining evaporated milk-heavy cream mixture and bring to a boil.
  • 21. Temper the milk-cream mixture into the egg mixture, whisk until completely smooth.
  • 22. Let mixture cool and knead with your hands to a smooth dough.
  • 23. Divide the filling into 12 equal pieces, roll into balls and let them rest in the refrigerator prior to filling buns.
  • 24. For the Crunchy Topping:
  • 25. In a large bowl, combine the 110 grams of all purpose flour, 80 grams of sugar, 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, 20 grams of butter and 40 grams of vegetable shortening.
  • 26. Combine ingredients until smooth. Refrigerate for 30 minutes.
  • 27. Remove from refrigerator and divide topping into 12 equal pieces. Roll the dough topping in between two sheets of parchment paper. Return to refrigerator until needed.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828