Yield: 16 pieces of 8x6x4cm buns
Corn Custard Filling
60g steamed corn kernels 蒸玉米粒
220g whole milk 全脂牛奶
60g whipping cream 动物性鲜奶油
100g instant custard powder 即溶蛋黄粉
20g cooked corn kernels 熟玉米粒
You can purchase the instant custard powder from bakery shops.
1. Collect corn kernels from cob and steamed at medium high heat for 12 minutes.
2. Blend 60g of corn kernels with 100g milk in a food processor till creamy. Keep 20g of corn kernels for later use.
3. Mix the remaining 120g whole milk, whipping cream, the 20g of steamed corn kernel and corn milk mixture from (2) in a bowl.
4. Pour instant custard powder into the milk mixture, and mix using a hand whisk. Let the mixture stands for about 5 minutes before use.
80g HongKong flour 包粉/香港低筋面粉
1 tsp instant dry yeast 即发干酵母
70g water 水
1. Mix flour and instant dry yeast in a mixing bowl.
2. Slowly add in the 70g of water, stir in one direction till it form into a paste.
3. Cover and let the dough proof for 50 minutes.
Sponge from above
250g Hongkong flour 包粉/香港低筋面粉
50g confectioner's sugar 糖粉
1/2 tsp double acting baking powder 双重发粉
1/8 tsp salt 盐
20g rice bran/corn oil 米糠油/玉米油
70~90g water, add as required 水，水量自酌
16 pieces of pandan leaves and white paper.
I use tempura paper
1. Mix HongKong flour, confectioner's sugar, salt and double acting baking powder by using a hand whisk.
2. Pour the remaining ingredients, except the water, into the mixture in (1).
3. Slowly add in the water and stir at the same time, till you get all the ingredients into a big lump.
Leaving behind about 20g of water to be added depending on the consistency of the dough.
Avoid adding too much water to the dough, to help the buns keep its shape after steaming.
4. Transfer the dough onto a floured work top and knead into an elastic and smooth dough.
5. Flatten the dough and divide into 16 portions, each about 37g. Roll into balls, coated with flour, and place in a mixing bowl.
6. Roll out the dough into a flat dough with the edge thinner than the center. Flip the dough skin over, so that the smoother side will be facing out when wrapped.
Scoop a spoonful of custard paste onto the center of the dough skin. Wrap up the dough and sealed the opening.
7. Proof the buns for 20 minutes before steaming.
Start counting down the proofing time, the minute you finish shaping the first buns. If you only start to count down the proofing time after finish shaping the last buns, the first bun would be over-proofed.
Start heating a pot of water for steaming the buns, when you start shaping the buns.
8. When the water boils, steam the buns for 5 minutes under medium high flame.
Turn down flame to low and open the lid slightly for 1 minute.
9. Transfer the buns to a cooling rack.
You can also keep the warm buns in a rice cooker to prevent the outer layer from drying up.
Keep the unconsumed buns in the fridge for overnight storage.
Hi Joceline, 谢谢你到这坐坐还给我留了言。包子确实松软，馅料又香滑，好好吃噢 :)Delete
Do we need to proof the dough after dividing into 16 portions?ReplyDelete
Hi Mint, you don't have to proof the dough after dividing it into 16 pcs. You only need to give them a 20 minute proofing just before steaming :)Delete
I only hv bake king baking powder not double action baking powder..is it the same type?ReplyDelete
Hi Weiwei, baking powder will start to work when get in touch with acidic liquid in the dough, but double action baking powder has an extra rising power when the dough is heating up. You can use baking powder:)Delete