Monday, 14 January 2013

CUSTARD BUNS



A trip to the Chinese bakery is always a delight. The sweet bread dough is always light and airy. The fillings are so different from Western breads and I can't make up my mind which to choose. I am quite partial to char siu buns but my husband and son love the custard filled ones.

When I make bread buns, I make an assortment of fillings since the bread dough recipe makes quite a lot. I made asado buns and decided to make custard buns as well. The recipe for the filling is for a whole recipe of dough. Use half if you are making other fillings as well. 

These buns are also tasty baked plain then filled with any fillings of your choice.


Recipe for the buns here.

Ingredients for the custard filling:

10 egg yolks
2 c. condensed milk
1/4 c. butter 
2 tsps. vanilla 

Mix the egg yolks, condensed milk, butter and vanilla in a saucepan. Cook on low heat, while constantly stirring, until thick. Leave to cool. Use as filling for the buns.




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11 comments:

  1. Hi Adora! Your bread buns look so shiny, perfectly round and soft!

    Does the type of filling affect the baking temperature and time?

    ReplyDelete
    Replies
    1. Hi Alvin! I have yet to discover a good recipe for Chinese buns but for now, this will do. No, the baking temperature and time remains the same.

      Delete
  2. Hello Adora,
    These custard buns looks great for breakfast and for my tea break!
    Oh, maybe these websites could help if you are looking for good chinese buns
    1) http://cornercafe.wordpress.com/2012/04/20/overnight-soft-bun-dough-16-hour-poolish-version/

    2) http://en.christinesrecipes.com/2012/10/butter-buns.html#.UPS2j_I7uSo

    ReplyDelete
    Replies
    1. Hi Mel. Thanks for the links. I'll check them out.

      Delete
  3. I could eat sweet bread without a filling but the idea of this custard sounds fabulous! My husband was given a jar of lemon bean curd for Christmas. I haven't opened it yet because I was looking for the right recipe. I bet it would work great as the custard in the buns. What do you think?

    ReplyDelete
    Replies
    1. I agree, MJ. Great idea. Save a couple for me, please.

      Delete
  4. Hi Adora! Hope all is well with you and that the UK weather is better than the Dutch weather. We are totally covered in snow! I am seriously thinking about skipping work tomorrow.

    Anyway I have never tried the custard buns from the Chinese bakery. I normally buy the char sui ones since me and the hubby loves them. And since they have so many good buns and cakes, there is just too much to pick from. Maybe next time…

    Btw if you come across a good Chinese egg cake recipe, do share!

    ReplyDelete
    Replies
    1. Covered in snow, too! Haven't seen you in a while. Glad you're back in circulation, Lilly. I don't actually know what egg cake is but if I ever stumble upon a recipe, I'll send it to you.

      Delete
  5. Hi Adora, these custard buns are adorable! They're perfect. I'm intrigued now, I want to learn to make these buns.

    ReplyDelete
    Replies
    1. Hi Ruby! Hope you try making these buns.

      Delete
  6. Hi, these look delicious, I was wondering if the filling uses sweetened or unsweetened condensed milk? Thank you.

    ReplyDelete

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