What is Egg Custard Bun?
It is a famous traditional snack in Guangdong and a common snack in Cantonese teahouses. It has a soft texture, rich wheat flavor and high nutritional value.
Easy Egg Custard Bun Recipe – one step
Quicksand buns are traditional Cantonese dim sum, with a soft and pliable outer skin, flowing fine sandy fillings, salty egg yolks and buttery milky scents.
Ingredients:
Filling | |
Cooked Salted Egg Yolk | 3 pcs |
Cooked egg yolk | 1 piece |
milk powder | 20 grams |
cheese powder | 3 grams |
Soft white sugar | 40 grams |
Animal butter | 35 grams |
Dough | |
All-purpose flour | 225 grams |
yeast | 3 grams |
Baking powder | 3 grams |
sugar | 10 grams |
water | 120 grams |
How to make Egg Custard Bun
1. To make the quicksand filling butter, add white sugar, milk powder, and custard powder, mix well, add crushed cooked salted egg yolk and cooked egg yolk, mix well;
refrigerate the filling for 20 minutes, divide it into 15 grams each, continue to refrigerate for later use.
2. Make the bun skin, open the nest with the flour on the back of the hand, add yeast, baking powder, sugar, add water in portions, and form a snowflake shape, rub the flour into a ball with the root of the palm;
3. Knead the dough alternately with both hands, knead it into a smooth dough and knead it into a long strip. Take out 35 grams of the agent and press it with your hands to form a thick, thin dough around the middle and wrap it with quicksand filling. You can also flatten it and roll it into a strip. Fold at 1/2 place, rotate 90 degrees to continue rolling, repeat 4 to 5 times, and then pack stuffing;
4. Put the quicksand buns in a steamer with two fingers between each bun, cover with a lid, and let it stand for 15-20 minutes in an environment of about 30 degrees.
5. Steamer boil water proofing will put up a good steamed buns about 8 minutes.
Steamed Egg Custard Bun (流沙包)
Ingredients
- Filling
- 3 pcs Cooked Salted Egg Yolk
- 1 pc Cooked egg yolk
- 20 g milk powder
- 3 g cheese powder
- 40 g Soft white sugar
- 35 g Animal butter
- Dough
- 225 g All-purpose flour
- 3 g yeast
- 3 g Baking powder
- 10 g sugar
- 120 g water
Instructions
- To make the quicksand filling butter, add white sugar, milk powder, and custard powder, mix well, add crushed cooked salted egg yolk and cooked egg yolk, mix well;
- refrigerate the filling for 20 minutes, divide it into 15 grams each, continue to refrigerate for later use.
- Make the bun skin, open the nest with the flour on the back of the hand, add yeast, baking powder, sugar, add water in portions, and form a snowflake shape, rub the flour into a ball with the root of the palm;
- Knead the dough alternately with both hands, knead it into a smooth dough and knead it into a long strip. Take out 35 grams of the agent and press it with your hands to form a thick, thin dough around the middle and wrap it with quicksand filling. You can also flatten it and roll it into a strip. Fold at 1/2 place, rotate 90 degrees to continue rolling, repeat 4 to 5 times, and then pack stuffing;
- Put the quicksand buns in a steamer with two fingers between each bun, cover with a lid, and let it stand for 15-20 minutes in an environment of about 30 degrees.
- Steamer boil water proofing will put up a good steamed buns about 8 minutes.
Gilberte Hoope
Thanks again for the post. Really thank you! Really Great.
nami
Thank you for posting this! It’s currently in the oven so we’ll see how it turns out
JENN
Thank you for this great recipe. I made it yesterday, still need a little tweaking to measure up to my favorite and one and only authentic Chinese restaurant on Istergade in Copenhagen. And yes I know Copenhagen is as far from China as you can get, but after 20 years in the States I do think I know my Chinese.
SELAH B
This soft bun really turned out to be very tasty and delicious. I tried making this for my kids and they really loved it thank you so much.
MICHAEL
Perfectly warming and delicious…exactly what I NEED today!
SUPRIYA KUTTY
Thanks for sharing the recipe. It looks delicious. Can’t wait to try the BUN, especially when the weather is now getting colder.