Hong Kong

Custard buns

A cloud on the outside, a little sun on the inside.

140 minTime

11 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

409kcal

11 gprotein

2 gfibre

140minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)2 cups

Instant dry yeast¾ tsp

Sugar½ cup, divided

Baking powder¾ tsp

Milk1 cup, lukewarm, divided

Cooking oil (vegetable oil)2 tsp

Egg2

Custard powder2 tbsp

Milk powder (powdered milk)3 tbsp

Butter2 tbsp

Salta pinch

5 steps

1Mix the maida, yeast, 30 g sugar, baking powder and salt. Add 140 ml milk and the oil and knead 8 minutes. Cover and prove 1 hour.
2Whisk the eggs, remaining sugar, custard powder, milk powder and remaining milk. Cook on low heat, stirring all the time, until very thick, about 6 minutes. Beat in the butter.
3Spread the custard on a plate, cover and chill 30 minutes, then roll into 10 balls.
4Divide the dough into 10, roll each into a circle, wrap a custard ball and pinch shut. Place seam down on parchment.
5Rest 20 minutes, then steam over boiling water for 10 minutes. Turn off the heat and wait 3 minutes before opening.

Serve it like this

Serve warm in the steamer basket, one bun torn open to show the yellow centre.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.