Hmong Custard Bun Recipe

Hmong Custard Bun Recipe

Hmong Custard Bun Recipe

Custard Filling

  • 1 Whole Egg
  • 20g Sugar
  • 20g Condensed Milk
  • 2 tsp Corn Starch
  • 200ml Milk
  • 1 tsp Vanilla Extract

 



 
 

 
Instructions
1. Whisk egg in a bowl.
2. Pour in the sugar and whisk together until well mixed.
3. Stir in the condensed milk.
4. Then sift the corn starch into mixture and whisk well.
5. Once combined, add milk and vanilla to mixture and whisk until incorporated.
6. Pour mixture into a sauce pan over low-medium heat and stir continuously until mixture thickens into a paste-like consistency.
7. Once mixture has thickened, pour into a mesh sieve over a bowl to remove any excess lumps.
8. Set aside in room temperature to cool.

At this point, you can start your dough.

Dough

  • 160ml Milk
  • 1½ tsp Instant Yeast
  • 20g Sugar
  • 250g Bread Flour
  • 30g Sugar
  • ½ tsp Salt
  • 20g Melted Butter

1. Warm oven to 145 degrees F.
2. Heat milk to 86-104 degrees Fahrenheit.
3. Add yeast and sugar to milk and stir well.
4. Set aside for 5-10 minutes to activate the yeast.
5. In a separate bowl, pour bread flour, sugar and salt. Whisk together and then sift.
6. Add melted butter to flour mixture and stir.
7. Pour in the milk and yeast mixture and stir until everything is combined.
8. Dust work surface lightly with bread flour if needed.
9. Pour dough onto work surface and knead until elastic, which is about 5-10 minutes.
10. Form dough into a ball, set into a bowl and cover with plastic wrap to proof in oven for 30 minutes.

After the bread dough has finished its first proof it should have doubled in size. To test the readiness of the dough, dust your finger and poke a hole into the center of the dough. If it doesn’t spring back or close up, your dough is ready (it’s ok if the dough deflates). If it is ready, you can continue the steps below. If not, continue to proof for a little bit longer.

1) Dust your work surface lightly if needed.
2) Flatten the dough and stretch it out to get rid of any excess air.
3) Fold up the edges and form into a ball.
4) Use a dough scraper or knife to cut dough into 8 equal pieces, like how you’d cut a pizza into slices.
5) Roll each piece into a ball and flatten.
6) Take a little spoon full of custard and set it into the center of your flattened dough. Pull up the edges around to close up the dough and reform into a ball.
7) Set on your baking pan and repeat step 6 for remainder.
8) Once done, cover the custard-filled dough balls with a slightly damp paper towel or cheese cloth and then cover with a plastic wrap.
9) Put in oven for 20 minutes to continue proofing.

Once dough has completed its last round of proofing, preheat oven to 390 degrees F. Remove the plastic cover and damp paper towel/cheese cloth and let rest while oven is warming up. In the meantime, work on the egg wash mixture for the tops of each bun.

Egg Wash

-1 Egg Yolk
-1 tbsp Water

1. Whisk together egg yolk and water until well mixed.
2. Brush the tops of each dough ball with the mixture.

When oven is ready, bake dough balls for 12-15 minutes until golden on top. Enjoy.