Name: Bunny Custard Steamed Buns
Prep time: 60 min
Cook time: 10 min
Total time: 220 min
Cuisine: Chinese
Ingredients: 2 egg yolks; 40 g sugar; 13 g cake flour; 13 g cornstarch; 140 ml milk; 30 g unsalted butter; 250 g all-purpose flour; 3 tbsp sugar; 3 g instant yeast; 140 ml cold milk ((Note 2)); 1 tbsp cooking oil; red food colouring; black food colouring; 6 black sesame seeds

Chinese

Whisk

Bowl

Rolling pin

Prepare the custard - whisk egg yolks, sugar, cake flour and cornstarch together. Add in milk and combine together.

In a pan, melt the butter then add the custard mixture and cook on medium heat until the custard becomes thick and dry.

Transfer the custard to a container and let it cool in the refrigerator for 2 hours.

Once the custard has cooled, divide it into 6 equal parts and shape 6 balls (each ball should equal 34 g / 1.2 oz)

Prepare the dough -  in the stand mixer bowl, add all-purpose flour, sugar, instant yeast, cold milk and cooking oil. Use the hook attachment and knead on medium speed for 10 minutes. The dough should look smooth. If not, keep kneading it (Note 1).

Shape the body - cut 310 g / 11 oz of dough. Then divide it into 6 equal parts (each part should weigh 51g / 1.8 oz). Knead by hand each piece of dough and shape a ball. Cover it with a wet towel while you repeat this step for the 6 parts. The wet towel will prevent the dough from drying.

Using a rolling pin, flatten each piece of dough. Place a custard ball in the centre and pull up all sides then seal the bun. Place the dough on your working surface, and use your hands to slightly shape the dough into an oval shape. Place it on a piece of baking paper then cover it back with a wet towel. Repeat for each piece of dough.

Shape ears - from the remaining dough, cut off 72g / 2.53 oz. Then divide it into 12 equal parts (each part should weigh 6g / 0.21 oz). Shape each piece of dough into ears. Flatten the end part and dip it into a bit of milk so that it helps stick to the head. Stick the ears at the back of the head.

Shape bowknots - from the remaining dough, cut off 30g / 1.05 oz. Add a few drops of red food colouring - the amount depends on the food colouring brand and type you are using (Note 3). Knead the dough until the colour becomes light pink and even throughout the dough. Using a knife, cut the dough and shape some bowknots. Then use some leftover dough to roll a thin log and place it vertically in the middle of the bowknot. Dip your finger into milk and wet the top of the body where you want to place the bowknot. Stick the bowknot onto the head.

Shape eyes - use the remaining piece of dough and add in some black food colouring. Knead until the colour becomes even. Use a rolling pin to flatten the dough (1mm / 0.03” thick). Use a straw to cut out 12 eyes. Dip your finger in a bit of milk and wet the area where you will stick the eyes. Stick the eyes.

Make the nose - dip your finger in some milk and wet the area where you will place the nose. Grab 1 black sesame seed and place it on the bun.

Make the cheeks - pour a few red food colouring drops into a small bowl or plate. Dip the tip of a kitchen towel in it and dab it onto the bun where the cheeks are.

Proofing - let the buns rest for 30 minutes.

Steam the buns - steam the buns for 10 minutes. Make sure you leave enough space in between each other since they will slightly increase in size. You won’t be able to fit the 6 of them in your steamer, so steam them in batches. Once cooked, do not open the lid and leave them in (lid closed) for 10 more minutes. This is optional but will allow the buns not to wrinkle and keep their perfectly smooth surface.

Bunny Custard Steamed Buns

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