Steamed Man-Tou with Custard Filling

I made these steamed buns (or man-tou / 馒头) for tomorrow's breakfast as  hubby and younger girl need to leave home early for a community service activity.

 

 

 

When the buns first came out from the steamer, my girl quickly run over to ask for one. But when she noticed that there are filling inside the buns, she immediately protested why they are not her favourite plain white bun. I gave her a small bite to try and she immediately liked it and ask for one whole bun for herself.

 

I think the custard spread was too thin. Nonetheless, they are soft and tasty. Next time, I will increase the custard filling amount by half for a thicker filling.

 

 

 

Steamed Bun/Man-Tou with Custard Filling 

(Adapted from my Dual Color Buns recipe)

 

Ingredients:

• 300g flour (I used Hong Kong Flour but plain flour is fine too)
• 3g baking powder (about 1 tsp)
• 3g instant yeast (about 1 tsp)
• 25g caster sugar
• 160ml milk
• 15g canola oil

 

For the Custard Filling:

• 2 tbsp caster sugar
• 7g unsalted butter
• 1 tbsp custard powder
• 100 ml milk

 

Methods:

1. Mix all dry ingredients together in a large mixing bowl and make a well.
2. Pour in the milk and mix.
3. Knead the mixture into a dough and add in cooking oil. Continue to knead by hands until the dough become smooth and non-sticky.
4. Form the dough into a ball, and cover with a damp cloth. Let rest for 15 minutes before use.
5. Meanwhile, make the custard filling by mixing together all the filling ingredients in a small bowl and place it over a pot of boiling water. Keep stirring the mixture until it become thicken. Cover with cling film and set aside.
6. Roll the dough into a flat long stretch about 20 cm long. 
7. Spread the custard evenly over the surface of the dough.
8. Roll up the dough lengthwise to form a log. 
9. Seal up the seamed edge with wet finger.
10. Cut the roll into 8 equal parts and place each of them on a piece of baking paper. Let rest for about 50 minutes until each bun rise by 50% in size
11. Place the buns into a bamboo steamer and steam over medium heat for 12 minutes.

 

Serve warm.

 

This is for Yeastspotting.