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Friday, 8 August 2014

Chinese Steamed Custard Buns 爆漿流沙奶皇包 - Josephine's Recipes 117

One of the most famous dim sum dishes 奶皇流沙包 and the best part is the steamed buns comes with the custard sauce flowing out when you try to open and the taste will amaze you! Anyhow, you can use x 4 boiled or steamed mashed salted duck egg yolks instead of sweet potato in buns.

This recipe is much healthier than the traditional versionso I set out to make my own version. for me, this one is much tastier.

Makes 4 large or 8 medium to small sized

For the Steamed Buns Dough 蒸包製作 (A)

For the Filling Inside the Buns 餡料 (B)
150g Sweet Potato (mashed) 1個番薯
70g Lurpak Slightly Salted Butter (melted & cooled) 牛油
50ml Plain White Sugar into 40ml (powdered sugar) 糖粉
2 tsp Tesco Instant Skimmed Milk Powder 奶粉
2 tsp Custard Powder 吉士粉

1) In a bowl or measuring glass, combine all filling ingredients and whip until smooth.
2) Add 2 tablespoons of custard purée in a plastic wrap, allowing to shape like candy.
3) Place into the freezer, then store overnight. 

Recipe Source: JosephineRecipes.Co.Uk

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