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.