A Complete Guide to Cantonese Cuisine: Homemade Cantonese Custard Buns. This classic Cantonese sweet dessert, with its soft bun and creamy custard filling, is truly unforgettable.
Custard Bun
Cantonese Custard Bun
Ingredient Quantities Ingredient Quantities
Dough Ingredients
High-gluten flour 200g, Low-gluten flour 50g
Milk 50g, Water 50g
Butter 20g, Yeast 5g
Sugar 35g
Custard Filling Ingredients
Egg yolks 3, Milk 150g
Butter 25g, Sugar 100g
Low-gluten flour 50g, Cornstarch 25g
Preparation Steps
Place all dough ingredients except the butter into a bread machine.
Knead for 15 minutes.
After stopping, add the butter.
Continue kneading for 15 minutes.
After the kneading is complete.
Select the proofing mode.
Let it rise to 2-2.5 times its original size, as shown in the picture below.
The fermented dough.
Take it out, degas, and let it rest for a while.
Divide it evenly into 10 small dough pieces of 45g each.
Place all custard filling ingredients in a small bowl.
Mix well (sift the flour, and reserve a little egg yolk to brush on the surface).
Steam in a steamer over boiling water, stirring occasionally.
The steamed custard filling, as shown in the picture below.
Prepare the custard filling and divide it into 10 equal portions of 20g each, then roll each portion into a small ball.
The divided dough pieces.
Slightly flatten them (try to keep the center thick and the edges thin when rolling).
Wrap the custard filling ball, pinch and seal the opening tightly.
Place the sealed side down and prepare all the buns in the same way.
Arrange them on a baking tray for a second proof until they double in size.
Proofing is complete.
Brush a layer of egg wash on the surface.
Place in the middle of a preheated oven.
180°C with top and bottom heat.
Bake for about 20 minutes.
The finished product comes out of the oven.
It's so delicious, hurry up and give it a try!
Milk yellow bag