12 September 2011

Steamed Creamy Purple Sweet Potato Custard Bun (紫薯奶黄包)


It has been a while since my last making of bao/ bun. I made these Purple Sweet Potato Custard Buns, WT was around to help me taking care of Gabriel that afternoon. I packed the bao as dinner, we were in a rush to attend the Moon/ Lantern Festival celebration at the Singapore Zoo and we have friends help sampling food too :) Actually it is my first time asking friends to sample my bao.

It was in a hurry to make these buns, I used the straight dough method instead of the usual gelatinized dough method which I preferred. The texture of the bun is still soft when I consumed it the second day, it could be because of purple sweet potatoes added.  


It's relaxing to eat homemade bun with family in an outdoor setting. Its simple, its basic but it holds us together as family.

custard filling


Happy Mid-Autumn Festival to Everyone!
欢乐庆中秋!

Recipe adapted from Carol's 奶黃包

Custard Filling Ingredients:
100ml milk
50g caster sugar
50g unsalted butter
2 eggs
10g cheese
25g corn flour
25g plain flour
1 chopped salted egg yolk (omitted)


Steps:
1. Add milk, sugar and butter in pot, stir under low heat until bubbles.
2. Eggs lightly beaten, add in cheese, corn flour and plain flour, mix well the egg mixture.
3. Add the egg mixture batter into (1), stir well.
4. Bring the pot over the low heat, keep stirring until thicken and form a soft dough.


Bao/Bun Ingredients:
400g bao flour
200g purple sweet potatoes (peeled, steamed and mashed)
1 tsp instant dry yeast
200ml warm milk (used 100~150ml liquid from boiled purple sweet potatoes)
20g sugar
1/4 salt
some vegetable shortening


Steps:
1. Place the yeast into warm liquid for 5 mins.
2. Add all above dry ingredients into a bowl, graduately pour in the yeast liquid. Knead until it form a nonsticky dough, add the vegetable shortening and knead until the dough is smooth and elastic.
3. Form a ball and place in a bowl cover with damp cloth. Let it proof for 1 hour.
4. Once proofing complete, press out the air and form a long dough. Divide the dough into 18 nos.
5. Flatten the dough, stuff in custard filling in the middle, wrap it into small ball.
6. Place bao dough on a piece of baking paper and let it proof for another 20 mins.
7. Place bao dough in the preheat steamer and steam for 10~12 mins

I'm submitting this post to Natural Colour Bakes hosted by Hankerie.

24 comments:

  1. your bun look soft and fluffy, must be very good. 中秋节快乐!

    ReplyDelete
  2. 紫色的包子很美呢:)
    中秋节快乐:P

    ReplyDelete
  3. Ah Tze, lovely pau. I like the light purple colour and the yummy custard fillings. Happy Mid-Autumn Festival to you and your family!

    ReplyDelete
  4. Sounds yummy. Thanks for sharing the recipe. I will surely try this out.

    Take the Dessert Personality Test and find out your personality on the basis of your favorite dessert. I have taken the test and have enjoyed a lot. Hope you too will enjoy it. Have Fun!!

    ReplyDelete
  5. I like this type of sweet buns especially with creamy fillings. Bookmarking this to try out but with pumpkin as it is difficult to get purple sweet potatoes here. Happy Mooncake Festival to you and your family.

    ReplyDelete
  6. Sonia, thanks! Happy Mid-Autumn Festival to you and your family!


    鲸鱼,谢谢!你也一样中秋节快乐!和大王赏月去吧^^


    Min, I love the purple too^^ 中秋节幸福快乐!



    Daily Morning Coffee, thanks!

    ReplyDelete
  7. Gertrude, anticipate your beautiful creation! Happy Mid-Autumn Festival to you and family too, hope you enjoy the day!

    ReplyDelete
  8. Ah Tze, happy Mooncake Festiveal to you & your family! Hope you're going to enjoy the night. Your steamed buns look terrific. I love the combination bother colours & flavour. Slurp....
    Enjoy & have loads of fun!
    Blessings, KRisty

    ReplyDelete
  9. Nice fluffy buns with soft custard filling. Yummy! Happy mooncake festival to you n family.

    ReplyDelete
  10. hi tze, lovely paus , ver y nice pastel purple! Wishing you and your family a happy and joyful mooncake celebration!

    ReplyDelete
  11. Very soft & fluffy bun, Happy mooncake festival to you.

    ReplyDelete
  12. Love the natural colour fm purple sweet potato.

    Happy Mooncake Festival!

    ReplyDelete
  13. Happy Mid-Autumn Festival to you Tze, I wouldn't mind swapping a mooncake for your custard bao :D looks yummy!

    ReplyDelete
  14. Ur bao looks so pretty, I like the purple colour. Lovely.

    ReplyDelete
  15. looks so pretty! I'm so intrigued by all the purple sweet potato recipes popping out all over the blogs recently!

    ReplyDelete
  16. 这是我超爱的包子! 得空要试试了~
    祝你中秋节快乐噢!!

    ReplyDelete
  17. Your pao looks fluffy and delicious! Would love to have two of this for my breakfast tomorrow!

    ReplyDelete
  18. Ah Tze, What lovely purple color buns with brightly yellow color custard inside! I wish I can have just one bite right now so that I won't be going to bed thinking about it. hehe

    ReplyDelete
  19. Wow! I'm very impressed with these buns. The filling is so smooth and creamy.

    ReplyDelete
  20. Thank you everyone for liking the purple buns and thanks for the lovely comments! Have a great evening!

    ReplyDelete
  21. Such a lovely natural purple from the food itself. Thanks for participate this event, you may find your entry officially published here http://hankerie.blogspot.com/2011/09/event-natural-colour-bakes.html

    ReplyDelete

Thank you for your lovely comment!
Please be nice and no SPAM here!

Related Posts Plugin for WordPress, Blogger...