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Hong Kong Style Steamed Custard Buns

Name: Hong Kong Style Steamed Custard Buns
Prep time: 1 h 40 min
Cook time: 16 min
Total time: 1 h 56 min
Yield: 16 servings
Cuisine: cantonese
Ingredients: Egg; evaporated milk; Coconut milk; Sweetened condensed milk; Custard powder; Low-gluten flour; sugar; butter; Milk; Egg white; Instant dry yeast; Baking powder

groups16 servingsspeedMediumcountertopsPrep: 100 minsskilletCook: 16 minsscheduleTotal: 116 minsoutdoor_grillSteamed

Allergens:warningGlutenwarningDairywarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

12 Steps Total

Active Cooking

00:00:13

Add 3 eggs, 80g sugar, 15g custard powder, 15g low-gluten flour, 80g evaporated milk, 80g sweetened condensed milk, and 80g coconut milk into a large bowl (leaving butter aside), and mix thoroughly with a whisk until it forms a uniform bright yellow liquid.

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Watch out

Scrape the bottom of the bowl thoroughly while mixing, otherwise the custard powder and flour will not dissolve evenly and will form lumps.

Ingredients:Egg (3 piece)sugar (80 g)Custard powder (15 g)Low-gluten flour (15 g)evaporated milk (80 g)Sweetened condensed milk (80 g)Coconut milk (80 g)

Tools:mixing bowlwhisk

Active Cooking

00:01:29

Strain the mixed custard liquid into a round cake pan, ensuring the filtered custard liquid surface is smooth and free of impurities.

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Watch out

Move steadily while straining to prevent the custard liquid from splashing out of the pan.

Tools:strainercake pan

Active Cooking

00:01:48

warningStay safe

Be careful of rising high-temperature steam when opening the lid to avoid scalding your face and hands.

Place the cake pan into a steamer with boiling water over high heat and steam for 4 minutes; open the lid to stir slightly, then steam for another 4 minutes until the steamed custard becomes solid blocks with a soft texture.

local_fire_departmentHigh heat, about 8 minutes

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Watch out

Stir quickly halfway through to prevent too much heat from escaping and affecting the setting.

Tools:spatulasteamer pot

Active Cooking

00:02:18

Pour the hot steamed custard into the mixer bowl, add 53g butter, mix thoroughly until the custard and butter are completely fused and smooth, remove into a glass bowl, cover with plastic wrap, and refrigerate for 4 hours to 3 days before use.

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Watch out

The freshly steamed custard is very hot, be careful not to get burned when transferring.

Ingredients:butter (53 g)

Tools:glass bowlStand Mixerplastic wrap

Active Cooking

00:02:59

Pour 1 egg white, 200g milk, 6g instant dry yeast, 120g sugar, 410g low-gluten flour, and 11g baking powder into the mixer, turn to the slowest gear and knead for about 20 minutes until the dough surface is smooth and extensible.

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Watch out

Kneading time must be sufficient, otherwise gluten will not fully form and buns will collapse after steaming.

Ingredients:Egg white (1 piece)Milk (200 g)Instant dry yeast (6 g)sugar (120 g)Low-gluten flour (410 g)Baking powder (11 g)

Tools:Stand Mixer

Waiting Time

00:03:55

Take out the kneaded dough, knead it a bit on a wooden board, cover it with plastic wrap, and let it rest for 5 minutes.

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Watch out

Seal the plastic wrap well during resting to prevent the dough surface from drying out and hardening.

Tools:wooden boardplastic wrap

Active Cooking

00:04:13

Pour the overnight chilled custard filling into the mixer, stir a few times to make it smoother, and after taking it out, you can directly use it to make buns.

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Watch out

Do not mix for too long, otherwise the custard will become too airy and affect wrapping.

Tools:Stand Mixer

Active Cooking

00:04:47

Roll the rested dough into a long strip, divide it into pieces of about 45g to 50g each, flatten and fold them in half, ready for rolling wrappers.

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Watch out

Keep the divided pieces as uniform in size as possible, otherwise cooking times will vary when steaming.

Tools:wooden boardknife

Active Cooking

00:05:14

Flatten the dough piece, roll out the wrapper with a rolling pin (choose folding and rolling or center-pressing methods), put the smooth side down, and roll into a round piece with thin edges and a slightly thicker center.

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Watch out

Keep the thickness uniform when rolling, edges too thin will leak filling, center too thick will affect texture.

Tools:rolling pinwooden board

Active Cooking

00:07:05

Take a proper amount of custard filling, place it in the center of the wrapper, and use both hands to fold and pinch the opening tightly to form round custard buns.

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Watch out

The sealing part must be pinched tightly, otherwise the custard will melt and leak out during steaming.

Tools:wooden board

Waiting Time

00:08:41

Place the assembled buns into a steamer lined with parchment paper, cover the lid, and let them proof in a warm place for 1.5 hours until visibly enlarged and light and fluffy in hand.

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Watch out

The proofing temperature should not be too high, otherwise over-fermentation will produce a sour taste or cause collapse during steaming.

Tools:steamer pot

Active Cooking

00:08:59

warningStay safe

Must use heat-resistant gloves or an anti-scald cloth when moving the heating steamer to avoid scalding from steam and hot pots.

After proofing, steam in boiling water on high heat for 7 minutes, then simmer for 3 minutes before taking out. The steamed buns have a white, plump skin that bounces back when pressed.

local_fire_departmentHigh heat for 7 minutes, simmer for 3 minutes

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Watch out

Must simmer for 3 minutes before opening the lid after steaming, opening immediately will cause the buns to shrink and collapse due to temperature difference.

Tools:steamer pot