Easy Sweet Curtard Buns (Bánh Bao Ngọt)

Custard buns are a very popular dish in the Chinese cuisine and are often sold in dim sum restaurants. There are two types of flour that can be used to create this bun. One type of flour is the one used for making yeast bread with the help of a bread machine that I showed in my blog not so long ago. Today, I will introduce a different way using the self-rising flour, which is often sold in American grocery stores or ready-made Bột bánh bao sold in Asian grocery stores. This method is very fast and easy. If using Bột bánh bao, just follow the directions shown on the package. I like to use the self-rising because it is available to me, and the Asian markets are located a long distance from my house. Try both methods to see what suits your taste.

Ingredients:
Dough ingredients:
2 ¼ cups self-rising flour
1/4 cups sugar
1 cup milk
1 tbs oil
 Filling ingredients:*
3 eggs, lightly beaten
4 oz. cream cheese, softened and cut into cubes
3/4 to 1 cup sugar (your choice)
1/4 cup cornstarch
1 tbs vanilla
2 drops of red color (optional)
1 cup milk

Directions:
To make the filling:
In a mixing bowl, combine all the filling ingredients except the vanilla. Use an electric handheld mixer to beat the ingredients well. Pour the filling mixture into a saucepan and cook over medium heat until thickened. Add vanilla.

Pour the custard into a small bowl. Add 1 tbs butter on top, cover with plastic wrapper, and allow to cool off.

To make the dough:
Put all the dough ingredients into a KitchenAid mixer bowl and use the dough hook to beat the flour for 10 minutes. Remove and cover with plastic. Let dough rest for 20 minutes.

Cut twelve 3” x 3” pieces of parchment paper and set aside.

Fill a steamer pot with water and bring to boil, and add 2 tbs of vinegar into the water.
To assemble the buns:
On a flour-dusted countertop, roll dough into a long rope and divide dough into 12 equal portions of dough.

Use a small rolling pin to flatten each piece to form a thin circle. Place 2 tbs of filling onto the center of a dough circle.

 Wrap the dough to enclose the filling. Shape the dough circle by pleating and pinching the edges to form the bun. Continue with the other buns in the same manner. Let dough rest for 10 minutes and then place in the steamer pot.

 Steam buns for 15 to 20 minutes. Remove and serve.

*The quantity of filling produced will usually exceed the amount necessary to fill the 12 buns. Increase the quantity of dough ingredients to utilize the extra filling.