Custard Buns-Running Custard Buns

Servings

Font

Images Notes Nutrition

5 from 18 votes

Custard Buns-Running Custard Buns feature a soft, elastic dough wrapper filled with a rich, smooth custard made from baked salted egg yolks, butter, custard powder, and whipping cream. The custard filling is carefully prepared to achieve a creamy, slightly firm texture that complements the tender bun exterior. This recipe involves baking the salted egg yolks with white wine to reduce rawness, and chilling the filling before assembling the buns, resulting in comforting, warm buns with a luscious flowing custard center.

Prep Time

2 hrs

Cook Time

10 mins

Servings: 6

Calories: 268 kcal

Ingredients

Custard Filling

egg mashed and sifted (around 1/4 cup, salted, yolk
white wine for the egg yolk
1/4 cup butter tbsp
2 tbsp. granulated sugar
2 tbsp. milk powder
1 tbsp. custard powder
1/2 cup whipping cream
1 tbsp. gelatin

For the bun wrapper

2 cups flour
1 tsp. sugar
2 tsp. yeast
1 tbsp. vegetable oil
1/2 cup milk

Instructions

Custard filling

Cup of Yum

Spray the salted egg yolks with spirit wine and let bake in an oven set to 170 degrees for 8-10 minutes. In Chinese cooking, we love to use our hard spirit to remove any raw taste. Then, mash and sift the salted egg yolks. You can find it is super fluffy at this stage. It can be super comforting for me, but you need to push hard to finish this step.
Melt the butter with hot water in a bowl. Then add granulated sugar, milk powder, custard powder, and whole milk and stir evenly.
Then add the sifted salted egg yolk, and stir evenly again. Place it in a pot filled with boiling water and stir it to melt it until there are no particles.
Strain to remove any possible bumps and freeze it for 30 minutes to an hour until it becomes a slightly hard solid.

For the dough

Add yeast, sugar, vegetable cooking oil, and milk to the flour, knead until the dough becomes smooth and elastic.
Cover the dough with a large bowl. Rest for around 10 minutes.

Assemble

Now transfer the dough to a lightly floured board. Knead it again until achieve a smooth Then roll into a long log; cut the log into 12 equal portions.
Take out one flour portion, compact it slightly, and roll it out into a round crust of 8 to 10 centimeters in diameter. Try your best to make the edges thinner than the center. You can use a rotating rolling method or slightly press the edges with your fingers.
Place a filling portion on a round wrapper and seal completely. Then flip the bun and shape it into a perfect round bun. Repeat the process to finish all the bread.

Steam the buns

Rest the buns covered and wait for around 1 hours to 3 hours (depending on the room temperature). In summer, when the room temperature is around 28 degree C. It takes around 1 hour. If the it drop under 20 degree C, you may need at least 3 hours or even longer
Set up your steamer and place the buns in. Steam for 8 minutes is enough after the water is boiled. Let it stand for 5 minutes before opening the lid.

Notes

Take care when eating these buns as the custard inside can be very hot and may flow out.
The buns tend to harden after cooling; reheat them gently before serving again to restore softness.

Nutrition Information

Calories 268kcal (13%) Carbohydrates 44g (15%) Protein 10g (20%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 1g (5%) Trans Fat 0.02g (1%) Cholesterol 16mg (5%) Sodium 47mg (2%) Potassium 201mg (4%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 117IU (2%) Vitamin C 0.4mg (0%) Calcium 109mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 268

% Daily Value*

Calories	268kcal	13%
Carbohydrates	44g	15%
Protein	10g	20%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	1g	5%
Trans Fat	0.02g	1%
Cholesterol	16mg	5%
Sodium	47mg	2%
Potassium	201mg	4%
Fiber	2g	8%
Sugar	10g	20%
Vitamin A	117IU	2%
Vitamin C	0.4mg	0%
Calcium	109mg	11%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.