Banh Bao

Sweet Egg Custard Steamed Buns

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Today we are steam cooking a delicious asian dessert: Sweet Custard Filled Bao Buns. For the Bun Bao Dough you will need all purpose flour, cake flour, whole milk, sugar, kosher salt, vegetable oil and active dry yeast. For The sweet custard filling you will need custard powder, instant dry milk, sugar, condensed milk, coconut cream, corn starch, cooked salted duck eggs, and unsalted butter.

First we’re going to make the sweet custard filling. Remove the wrap form cooked duck eggs, and place the egg yolks into a food processor. The unused egg white is good with steamed rice. process the duck yolks until they become a paste. now in a medium bowl combine yolk paste paste, custard powder, instant dry milk, sugar, condensed milk, coconut cream, corn starch and room temperature unsalted butter, butter, mix together. use a hand mixer to remove any lumps. The custard filling should look like like this.

Place the custard filling in the refrigerator for 1 hour let it chill. Now we’re ready to make the Bao Dough. in a large bowl sift the cake and all purpose flour, cake flour, all purpose flour, now add in the kosher salt, and sugar, now in a small pot on VERY LOW HEAT add whole milk, bring the milk to a finger warm temperature, remove from heat and stir in the yeast. Mix the yeast until it dissolved. Now add the vegetable oil into the flour mixture. now add the milk and yeast mixture. Mix until it becomes a dough. Knead the dough into a ball. Add a little a vegetable oil to keep the dough ball moist. Let the dough ball rise in a warm area for 2 hours. now put a little oil on a plate so the filling balls don’t stick. Using a small cookie scoop quickly roll the custard filling into balls. place the custard ball in the freezer until the Bao Dough is ready.

Once the dough has risen, on a floured surface, form the dough ball into a roll. now cut the roll into equal sections. flatten the dough sections out, spray non-stick spray on a cupcake liners now wrap the custard filling balls into the Bao Dough, steam cook the Bao Buns for 10 minutes.

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Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

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