📝 About This Recipe
Transport yourself to a bustling Cantonese tea house with these iconic steamed custard buns, known for their cloud-like exterior and rich, velvety heart. The filling is a masterful balance of sweet milk and savory salted egg yolk, creating a complex 'Liu Sha' (flowing sand) texture that melts on the tongue. These buns are the quintessential dim sum comfort food, offering a warm, pillowy embrace in every bite.
🥗 Ingredients
The Custard Filling
- 3 pieces Salted duck egg yolks (steamed and mashed finely)
- 50 grams Unsalted butter (softened at room temperature)
- 60 grams Powdered sugar (sifted)
- 30 grams Custard powder (for color and signature aroma)
- 25 grams Milk powder (full cream for richness)
- 2 tablespoons Evaporated milk (adds a silky mouthfeel)
The Mantou Dough
- 250 grams Bao flour or cake flour (low protein ensures whiteness and softness)
- 1 teaspoon Instant yeast (ensure it is fresh)
- 40 grams Granulated sugar (feeds the yeast and sweetens the bread)
- 135 ml Warm milk (approx. 100°F/38°C)
- 1 tablespoon Vegetable oil (neutral oil like canola or grapeseed)
- 1/2 teaspoon Baking powder (gives an extra fluffy lift)
👨🍳 Instructions
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1
Prepare the filling: Cream the softened butter and powdered sugar in a bowl until smooth. Mix in the mashed salted egg yolks, custard powder, milk powder, and evaporated milk until a thick paste forms.
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2
Chill the filling: Divide the custard into 12 equal portions (about 15-18g each), roll them into balls, and place them on a tray in the freezer for 20 minutes to firm up for easier handling.
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3
Activate the yeast: In a small bowl, whisk the warm milk, sugar, and instant yeast. Let it sit for 5 minutes until it becomes frothy.
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4
Mix the dough: In a large bowl, combine the bao flour and baking powder. Gradually pour in the yeast mixture and vegetable oil, stirring with chopsticks until a shaggy dough forms.
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5
Knead: Transfer the dough to a clean surface and knead for 10-12 minutes until it is perfectly smooth, elastic, and no longer sticks to your hands.
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6
First proof: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 45-60 minutes, or until doubled in size.
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7
Degas and divide: Punch down the dough to release air bubbles. Roll it into a long log and cut into 12 equal pieces (approx 35-40g each).
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8
Flatten the wrappers: Roll each piece of dough into a ball. Use a rolling pin to flatten it into a circle, making sure the edges are thinner than the center.
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9
Assemble: Place one chilled custard ball in the center of a dough circle. Wrap the dough around the filling, pinching the seams tightly at the bottom to seal.
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10
Second proof: Place each bun on a small square of parchment paper. Arrange them in a bamboo steamer, leaving 2 inches of space between them. Cover and let rest for 20 minutes.
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11
Steam: Bring a pot of water to a boil, then reduce to medium heat. Place the steamer over the pot and steam for 10-12 minutes. Do not use high heat as it may cause the buns to collapse.
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12
The cool down: Turn off the heat but DO NOT open the lid immediately. Let the buns sit for 5 minutes to prevent the dough from wrinkling due to sudden temperature change.
💡 Chef's Tips
Use low-protein 'Bao' flour to achieve that professional, snowy-white appearance. If you don't like salted egg yolk, you can omit it and add 10g more custard powder, but the flavor will be less traditional. Ensure your steamer lid is wrapped in a cloth to prevent condensation from dripping onto the buns and causing spots. When rolling the dough, keep the center thicker than the edges to prevent the filling from leaking through the bottom.
🍽️ Serving Suggestions
Serve hot with a pot of Jasmine or Pu-erh tea to cut through the richness of the custard. Pair with savory dim sum like Siu Mai or Har Gow for a balanced brunch spread. Dip the warm buns in a little condensed milk if you have an extra-sweet tooth. These are best enjoyed immediately, but can be frozen and re-steamed for 5 minutes for a quick weekday breakfast.