Page 33 - UpperCrust e-Magazine Third Quarter 2024

EGGS | UPPERCRUST FOOD

Egg Custard Bao
Method Cook it in a steamer for 12 minutes at
Ingredients Mix all the above ingredients using a 100° C.
• 500 g flour planetary mixer. For the egg custard
• 258 ml water When the dough is smooth and Mix all the above ingredients
• 5 g dry yeast homogeneous, place it in a bowl and together.
• 2 g baking powder cover it in cling wrap. Leave it to rest On low heat, stir the ingredients
• 40 g sugar for 45 minutes. slowly.
• 3 g salt Once the dough has doubled, roll Once it thickens, take it off the flame
For the egg custard out the mass between 2 mm to 5 and cool it down in a separate bowl.
• 2 egg yolks mm. Cut with a ring or the shape you Once cool, store it under 5° C.
• 15 g corn starch prefer. After an hour take it from the chiller
• 50 g sugar Now place the egg custard dumpling and make 25 g round dumplings.
• 145 ml milk in the centre and then enclose it with
• 15 ml unsalted butter a circular motion (egg custard recipe
• 1/2 tsp vanilla extract below).
Place the on a perforated tray,
previously coated with butter. Now
place it in a steamer.

JUL-SEP 2024 | UPPERCRUST | 31