Gluten-Free Egg Custard Buns

Gluten-Free Egg Custard Buns are a delightful Chinese baked dish featuring a soft, gluten-free dough enveloping a rich and creamy egg custard filling. These buns are perfect for a light snack or a sweet treat, offering a harmonious balance of textures and flavors.

Ingredients

• Gluten-free all-purpose flour - 150 grams
• Tapioca starch - 30 grams
• Baking powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Sugar - 30 grams
• Unsalted butter - 30 grams, melted
• Milk - 100 ml
• Eggs - 2 large
• Vanilla extract - 1 teaspoon

Steps

1. Preheat the oven to 180°C (350°F) and prepare a baking tray lined with parchment paper.
2. In a mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, baking powder, salt, and sugar. Mix well.
3. Add the melted butter and milk to the dry ingredients, and mix until a dough forms.
4. Divide the dough into 4 equal pieces and flatten each piece into a round disc about 1 cm thick.
5. In another bowl, whisk together the eggs, vanilla extract, and any remaining sugar until well combined.
6. Pour the egg mixture evenly onto the center of each dough disc, then carefully fold the edges of the dough over the filling to create a sealed bun.
7. Place the buns on the prepared baking tray and bake in the preheated oven for 20-25 minutes or until golden brown.
8. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 250
• Protein: 7 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 150 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Water: 0.1 L

Health Benefits

• Provides a source of protein from eggs.
• Gluten-free option suitable for those with gluten intolerance.

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