Recipe by hkjenn
The "other" famous dimsum steamed bun. I've been searching high and low for this recipe. laiwongbao translates to "milk yolk bun".
Top Review by my-first-word-was-EAT
Just like in the dim sum restaraunts! I searched 6 different stores where i live and could not find wheat starch so i used arrowroot. i also searched those same 6 stores for custard powder and could not find any. So for a substitute i used organic vanilla pudding mix, not the instant but the cook one. I found this same recipe on another site and it called for 100g caster sugar in the custard, so I added that in since these are usually sweet. The custard WILL be too watery if you follow the recipe to a T. After you add the egg the custard just needs to cook longer until it thickens, it will not thicken enough after it cools. The custard needs to be thick enough to wrap dough around and not leak out. My custard was thick enough to shape into a ball and kinda hold its shape. After i steamed the buns for 10 min the custard had a perfect consistancy. So it doesn't need cornstarch added, it just needs to cook longer. Thank you for posting this delicious recipe!
- 170 g cake flour
- 170 g hong kong flour
- 1⁄4 teaspoon salt
- 45 g caster sugar
- 1 1⁄2 teaspoons instant yeast
- 160 g water
- 10 g shortening
- 10 g custard powder
- 50 g wheat starch (tungmin flour)
- 100 ml milk
- 50 g butter
- 1 large egg, slightly beaten
Directions See How It's Made
- Sift cake flour, hk flour, and salt into a mixing bowl.
- Combine castor sugar, yeast and water with the flours, and blend to mix well-- Then knead until soft dough is formed.
- Add in shortening, and continue to knead until dough is smooth and elastic.
- Prove dough for 60-90mins until dough has risen to its limit.
- Meanwhile, prepare custard filling-- Combine custard powder, wheat starch, and castor sugar in a nonstock pan.
- Add in milk, and stir mixture over low heat until mixed-- then add butter.
- When butter is dissolved, turn off heat, and keep stirring while gradually adding the egg.
- Divide dough into 12 portions, shaped into balls, cover with damp cloth, and set aside.
- Using a rolling pin, roll the a ball where the edges are thinner than the center.
- Add custard filling in the middle, and wrap to form a bun.
- Place on parchment paper, and repeat for the other buns.
- Prove for 15-20mins.
- Boil water in steamer, and steam custard buns over rapid boiling water for 10-15mins-- Enjoy!
- NOTE: Hongkong flour is to make the buns"white", like the restaurants' buns.
- However, if you don't have any.
- you can use all purpose flour, but it wont be as white.