Ingredients: eggs, melted butter, milk, cake flour, sugar · 70 min cook time · 330kcal · $5.40
Ingredients
4ea eggs, 65g melted butter, 160g milk, 40g cake flour, 100g sugar, 25g milk powder, 350g all-purpose flour, 6g instant yeast, 15g softened butter
Instructions
1. Crack 1 whole egg and 3 egg yolks into a bowl, and whisk well until no obvious egg white remains.
2. Add 65g of melted butter and 160g of milk (not too cold) into the egg mixture and stir to mix.
3. In a separate bowl, combine 40g of cake flour, 100g of sugar, and 25g of milk powder. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir to incorporate, then pour through a sieve into a saucepan to remove lumps.
5. Cook on the lowest heat, stirring constantly, until it thickens into a paste, about 10-12 minutes.
6. Transfer the custard filling into a container, cover tightly with plastic film pushing out all the air, and let it chill in the fridge overnight.
7. The next day, divide the custard filling into 12 even pieces (about 30g each), roll them into balls, and store in the fridge.
8. Prepare the bun dough: in a measuring cup, combine 190g of milk, 60g of sugar, and 6g of instant yeast. Stir well.
9. In a kitchen aid mixing bowl, add 350g of all-purpose flour and 10g of milk powder. Stir to combine.
10. Pour in the yeast-milk solution and pre-mix with a spatula, then attach the hook attachment and knead on medium-low speed for a couple minutes until a rough dough forms.
11. Add 15g of softened butter little by little, letting it knead briefly after each addition, then continue kneading for about 8 minutes.
12. Shape the dough into a smooth ball, cover, and let it proof for 1-1.5 hours until doubled in volume.
13. Punch the dough to release air bubbles, then knead on the working surface for 6-8 minutes to eliminate air pockets.
14. Divide the dough into 12 even pieces (about 50g each), cover with plastic film, and shape each into a smooth ball. Rest for 10 minutes.
15. Roll each dough ball flat into a 5-inch circle with a thicker middle and thinner edge, put a custard ball in the center, wrap and pinch to seal.
16. Place the shaped buns on parchment paper inside a steamer rack, leaving space between them. Cover and proof for 20 minutes.
17. Turn the heat to high. When steam comes out, switch to medium-low heat and steam for 8-10 minutes.
18. Turn off the heat and let the buns rest for 3 minutes before opening the lid.