Sweet and fluffy Steamed Custard Buns, a yum cha favourite! Recipe with step-by-step photos.
For the Custard Filling
For the Steamed Bao Buns
To Make the Custard Filling
To Make the Bao Bun Dough (Please see my recipe for Steamed Bao Buns for step-by-step photos)
To Roll Out the Bao Bun Dough
To Shape the Buns
To Steam the Buns
DIFFERENT TYPES OF YEAST
* Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.
* With instant yeast, you can add it directly to the flour mixture without having to activate it first.
* If you do not have instant yeast, I would suggest using the same amount of dried yeast. In which case, add the dried yeast to the warm water and set it aside for about 5 minutes until it is frothy. Add this yeast mixture, along with the vegetable oil, to the dry ingredients in the recipe above.
WHAT TYPE OF FLOUR TO USE
* Plain flour (all-purpose flour) works well in this recipe as the cornflour (US: cornstarch) helps to give the buns a light and fluffy texture. However, the resulting buns will be a pale yellow in colour.
* For snowy white buns like those sold in Chinese restaurants, you can use bleached flour found in Asian grocery stores.
HOW TO STEAM BAO BUNS
* The steamer basket (whether bamboo or otherwise) should sit directly on top of a saucepan of the same dimension.
* Fill the saucepan with boiling water until about one-third full.
* Place the steamer basket on top of the saucepan.
* Place the bao buns in the steamer basket, leaving a bit of room for each to rise and puff up during cooking.
* Place the lid on top of the steamer basket.
* Steam over low-medium heat for 10 minutes.
HOW TO MAKE BAO BUNS WITH A STEAM OVEN
* First Proof: Cover the bowl with some cling film or a re-usable bowl cover. Proof the dough in the steam oven/combi-steam oven at 40°C/104°F for about 1.5 hours, or until the dough has doubled in size.
* Second Proof: Once you have shaped the bao buns, place them onto a large tray (lined with baking paper) that will fit inside your steam oven/combi-steam oven. For my steam oven, I can fit a large sheet pan, which will comfortably fit 12 bao buns. There is no need to cover the buns. Proof the shaped bao buns at 40°C/104°F for about 30 minutes, or until the buns have puffed up slightly.
* Steaming the Bao Buns: Remove the tray of bao buns from the steam oven/combi-steam oven. Increase the temperature to 100°C/212°F. Once the steam oven/combi-steam oven has come to temperature, place the tray of bao buns back inside and steam them for 10 minutes.
HOW TO FREEZE BAO BUNS
Any leftover steamed buns can be frozen in zip-lock bags for 1-2 months. Reheat the frozen steamed buns in a steamer or steam oven for about 10 minutes, or until they are warmed all the way through.
OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.