📝 About This Recipe
A crown jewel of Cantonese Dim Sum, these pillowy-soft buns hide a rich, velvety heart of golden egg custard. Originating from the tea houses of Guangzhou and Hong Kong, they offer a perfect balance of milky sweetness and the savory depth of salted duck eggs. Each bite delivers a cloud-like texture followed by a warm, luscious filling that feels like a culinary embrace.
🥗 Ingredients
The Custard Filling
- 3 pieces Large Eggs (at room temperature)
- 1/2 cup Granulated Sugar
- 1/2 cup Whole Milk
- 1/4 cup Heavy Cream (for extra richness)
- 4 tablespoons Unsalted Butter (melted)
- 1/3 cup Wheat Starch (gives the custard its signature translucent set)
- 1/4 cup Milk Powder (enhances the creamy aroma)
- 2 pieces Salted Egg Yolks (cooked and mashed (optional for 'Liu Sha' style))
The Mantou Dough
- 2 1/2 cups All-purpose Flour (low protein flour preferred for whiter buns)
- 1 teaspoon Instant Yeast
- 1/4 cup Granulated Sugar
- 3/4 cup Warm Water (about 100°F/38°C)
- 1 tablespoon Vegetable Oil (neutral oil like canola or grapeseed)
- 1/2 teaspoon Baking Powder (ensures a fluffy rise)
👨🍳 Instructions
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1
Prepare the custard: In a medium bowl, whisk the eggs and sugar until pale. Stir in the milk, heavy cream, and melted butter until well combined.
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2
Sift the wheat starch and milk powder into the egg mixture. Whisk vigorously to ensure there are no lumps. If using salted egg yolks, fold them in now.
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3
Steam the custard: Pour the mixture into a shallow heat-proof dish. Place in a steamer over medium heat for 15-20 minutes, stirring every 5 minutes with a spatula to ensure a smooth, even curd. Once thickened and holding its shape, remove and let cool completely.
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4
Once the custard is cool, divide it into 12 equal portions (about 25g each). Roll them into smooth balls and refrigerate for at least 30 minutes to firm up.
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5
Make the dough: In a large bowl, dissolve sugar and yeast in warm water. Let sit for 5 minutes until foamy.
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6
Add the flour, baking powder, and oil to the yeast mixture. Stir until a shaggy dough forms, then knead by hand or stand mixer for 8-10 minutes until the dough is smooth, elastic, and no longer sticky.
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7
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it proof in a warm place for about 1 hour, or until doubled in size.
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8
Punch down the proofed dough to release air bubbles. Transfer to a floured surface and knead for another 2 minutes to ensure a fine crumb.
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9
Divide the dough into 12 equal pieces (about 40-45g each). Roll each piece into a ball.
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10
Flatten a dough ball with your palm, then use a rolling pin to roll it into a 4-inch circle, making the edges slightly thinner than the center.
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11
Place a chilled custard ball in the center. Pleat the edges upward to seal the bun, pinching tightly at the top. Place the bun seam-side down on a small square of parchment paper.
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12
Arrange buns in the steamer basket, leaving 2 inches of space between them. Cover and let them proof a second time for 20 minutes.
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13
Steam the buns: Bring water to a boil, then reduce to medium heat. Place the steamer on and steam for 10 minutes. Turn off the heat but DO NOT open the lid for at least 5 minutes to prevent the buns from collapsing due to the temperature change.
💡 Chef's Tips
For the whitest buns, use 'Hong Kong Flour' or specialized bao flour which is bleached and low in protein. Always strain your custard mixture through a fine-mesh sieve before steaming to ensure a silky texture. When rolling the dough, keep the center thicker than the edges to prevent the filling from leaking through the bottom. Adding a tablespoon of white vinegar to the steaming water can help achieve a brighter white color in the bun dough. Never use high heat for steaming; a gentle, steady medium heat prevents the dough from over-expanding and wrinkling.
🍽️ Serving Suggestions
Serve hot immediately for the best texture and 'molten' feel. Pair with a pot of hot Jasmine or Oolong tea to cut through the richness of the custard. Include as part of a traditional Dim Sum spread alongside Siu Mai and Har Gow. Drizzle with a little condensed milk for an extra indulgent dessert experience. Store leftovers in the fridge and re-steam for 3-5 minutes to restore fluffiness.