Egg Custard Bun

Egg Custard Buns are soft, fluffy steamed buns filled with a rich and creamy egg custard, offering a delightful contrast of textures and flavors. This Halal version is perfect for a light dessert or a sweet snack.

Ingredients

• All-purpose flour - 200 grams
• Granulated sugar - 30 grams
• Instant yeast - 5 grams
• Baking powder - 5 grams
• Warm water - 120 ml
• Vegetable oil - 10 grams
• Eggs - 2 large
• Milk - 100 ml
• Vanilla extract - 1 teaspoon
• Salt - a pinch

Steps

1. In a mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, baking powder, and a pinch of salt.
2. Add the warm water and vegetable oil to the dry ingredients, and mix until a dough forms.
3. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 30 minutes or until doubled in size.
5. While the dough is rising, prepare the custard by whisking together the eggs, milk, sugar, and vanilla extract in a bowl until smooth.
6. Transfer the mixture to a saucepan and cook over low heat, stirring constantly until it thickens slightly, about 5-7 minutes. Remove from heat and let it cool.
7. Once the dough has risen, punch it down and divide it into 4 equal pieces. Roll each piece into a ball, then flatten it into a disc.
8. Place about 1 tablespoon of the custard filling in the center of each disc, then gather the edges and pinch them to seal the bun.
9. Place the filled buns on parchment paper squares in a steamer basket, leaving space between them. Cover and let them rest for another 10 minutes.
10. Steam the buns over boiling water for about 15-20 minutes until they are fluffy and cooked through.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 38 g
• Fiber: 1 g
• Sugar: 8 g
• Sodium: 150 mg
• Cholesterol: 140 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.12 L

Health Benefits

• Provides a good source of protein from eggs.
• Contains calcium and vitamin D from milk.

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