Egg Custard Bao

Ingredients

• 500 g flour

• 258 ml water

• 5 g dry yeast

• 2 g baking powder

• 40 g sugar

• 3 g salt

For the egg custard

• 2 egg yolks  

• 15 g corn starch 

• 50 g sugar

• 145 ml milk

• 15 ml unsalted butter

• 1/2 tsp vanilla extract

Method

Mix all the above ingredients using a planetary mixer.

When the dough is smooth and homogeneous, place it in a bowl and cover it in cling wrap. Leave it to rest for 45 minutes.

Once the dough has doubled, roll out the mass between 2 mm to 5 mm. Cut with a ring or the shape you prefer.

Now place the egg custard dumpling in the centre and then enclose it with a circular motion (egg custard recipe below).

Place on a perforated tray, previously coated with butter. Now place it in a steamer.

Cook it in a steamer for 12 minutes at 100° C.

For the egg custard

Mix all the above ingredients together.

On low heat, stir the ingredients slowly.

Once it thickens, take it off the flame and cool it down in a separate bowl.

Once cool, store it under 5° C.

After an hour take it from the chiller and make 25 g round dumplings.