Deep-fried custard buns – xiang zha nai huang bao
It’s hard to resist the sweet custard fi lling nestled within a light crisp pastry. This is both
a wonderful snack and a satisfying dessert.
Makes about 25 buns
– Bun pastry dough (see page 110) 250 g (9 oz)
– Cooking oil for deep-frying
– Eggs 3
– Sugar 150 g (51/3 oz)
– Hong Kong flour 35 g (11/4 oz)
– Milk powder 10 g (1/3 oz)
– Custard powder 10 g (1/3 oz)
– Butter 60 g (2 oz)
– Coconut cream 1 tsp
– Full cream milk 1 tsp
– Condensed milk 1 tsp
– Vanilla essence 1–2 drops
Combine custard ingredients in a bowl. Mix well and steam over medium heat for 30 minutes, stirring occasionally during the cooking process.
When custard dries up into a thick paste, remove from heat and stir well again. Set aside to cool before dividing into 25 portions, rolling each one into a ball. Cover with cling fi lm and chill in the refrigerator for
Meanwhile, roll dough into a long cylinder. Divide dough into 25 smaller pieces.
Lightly fl atten each piece into a 0.5 cm (1/4 in) thick round disc. Scoop a ball of custard fi lling onto the centre of a dough round. Seal filling and roll into a ball. Repeat until all ingredients are used up.
Leave buns to prove for 45 minutes. Steam for 4 minutes over high heat.
Heat oil in a wok. Deep-fry custard buns until golden brown.
Food: Deep-fried custard buns