Imagine biting into a pillowy soft bun that oozes with rich, creamy custard, releasing a burst of sweet, velvety goodness with every mouthful. These Chinese Custard Milk Yolk Buns are not just a recipe; they're a culinary journey that transforms simple ingredients into an extraordinary treat that will transport your taste buds straight to the bustling streets of China. Whether you're a baking novice or a seasoned home chef, this recipe promises to elevate your baking skills and impress everyone who takes a bite!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Chinese
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup milk
- 1/4 cup sugar
- 1/4 cup butter
- 2 egg yolks
- 1 tsp yeast
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, and active dry yeast. Mix thoroughly to distribute the dry ingredients evenly.
- Warm the milk to lukewarm temperature (around 110°F) and add it to the dry ingredients. Melt the butter and add it along with one egg yolk to the mixture.
- Knead the dough on a clean surface for about 8-10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky. If too sticky, add a little more flour.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Punch down the risen dough and divide it into 10 equal portions. Roll each portion into a smooth ball.
- For the custard filling, prepare a mixture of the remaining egg yolk, additional sugar, and a small amount of milk to create a rich, creamy filling.
- Flatten each dough ball and place a small amount of custard filling in the center. Carefully seal the edges, ensuring the filling is completely enclosed.
- Place the filled buns on a baking sheet lined with parchment paper, leaving space between each bun for expansion.
- Let the buns rise again for about 30 minutes in a warm, draft-free area until they become puffy.
- Preheat the oven to 375°F (190°C). Brush the top of each bun with a beaten egg wash for a golden, shiny finish.
- Bake the buns for 15-20 minutes or until they turn golden brown and sound hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for 10 minutes before serving. The buns are best enjoyed warm when the custard filling is still soft and creamy.
Tips
- Temperature is Key: Ensure your milk is lukewarm (around 110°F) when mixing with yeast to activate it perfectly without killing the cultures.
- Kneading Technique: Don't rush the kneading process. A smooth, elastic dough is crucial for soft, fluffy buns.
- Rising Environment: Find a warm, draft-free spot for dough rising. A slightly warmed oven (turned off) or near a sunny window works perfectly.
- Sealing Matters: When filling buns, ensure edges are completely sealed to prevent custard leakage during baking.
- Egg Wash Magic: The beaten egg wash gives your buns a beautiful golden, glossy finish that looks professionally baked.
- Freshness Factor: These buns are best enjoyed warm, so time your baking just before serving for maximum deliciousness!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 60mg
