Egg Custard Buns Recipe (Lai Wong Bao) 1/4 teaspoon salt 2 tablespoons custard powder 1/2 cup sugar 2 1/2 ounces (1/2 cup) cornstarch 1/2 cup coconut milk 2 tablespoons sweetened condensed milk 2 tablespoons unsalted butter, cut into 3 or 4 pieces 2 large egg yolks 1/2 to 1 teaspoon vanilla extract 1. In a saucepan, whisk together the salt, custard powder, sugar, and cornstarch. Whisk in the coconut milk and condensed milk. Heat over medium heat, stirring constantly, until smooth. Add the butter and continue stirring until the butter has melted. Keep stirring for about 6 minutes, until the mixture has thickened substantially. If it seems hard to stir with the whisk, switch to a spatula. As the mixture stiffens it may look like there are lumps. If you see that, stir more vigorously to break the lumps up and evenly cook. Aim for a smooth texture. 2. When the mixture is thick enough to stick to the whisk and form a soft peak, move the pan off the heat and whisk in the egg yolks. This will thin the mixture out slightly for the moment. Return the pan to the heat and keep whisking to ensure that the yolks are well incorporated. Continue vigorously stirring for 1 to 2 minutes more, until the mixture thickens to the point where it cleans the sides of the pan and easily comes together as one smooth mass. If you have ever made dough for cream puffs, this is very similar. Stir in the vanilla, then take the pan off the heat. Stir it occasionally for a few minutes to quickly cool it. At the end, stir the mixture off the heat for a minute and taste it. Make any changes you like at this point, as I suggest above. When you’re satisfied, transfer the filling to a bowl, spreading it out. 3. After the filling has cooled, form it into balls.For my 16, each one was about 1 1/4 inches wide, like an extra- large or jumbo egg yolk! Loosely cover and set aside at room temperature, or refrigerate to firm up, until your dough is ready. Then use the balls of filling when you shape the buns. Do the second rise and steam as directed in the steamed Note Should the filling be too soft after it has cooled, portion it into generous tablespoons, dropping it onto parchment. Loosely cover with plastic wrap and refrigerate to firm up. I found that you can leave it in the fridge until you’re ready to shape the bao. However, a cold filling slows down the second rising so be patient.
Posted on: Wed, 17 Dec 2014 20:59:58 +0000
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