奶皇包？流沙奶皇包？
There’s a difference between the two. I thought they were the same and made egg custard buns instead of the version that has liquid fillings. Sigh…
Custard Bun Recipe
I didn’t use this recipe’s ingredients for the skin 
Ingredients for the filling
Adding Sugar to the mixture
Add Melted Butter into the Mixture
Melt butter in Microwave.
After adding Custard Powder
To the steamer! After steaming for 15 mins, it’s still very wet. So, it was steamed again for another 15 min.
Dough
Still small…
Dough after Proofing for 1 hour
Grew bigger!
Steamed Fillings
hmmm…
Buns before steaming
Let’s hope it’s soft this time!
Buns after steaming
Wow! It’s very soft unlike what I’ve tried many years ago
How it looks inside
Verdict: Not bad. Skin soft but fillings not sweet enough 
Oh, 流沙奶皇包 is divine!
Nevertheless, the fact that you are making a version is so totally awesome! I tried making one of those buns in the past and failed big time. I couldn’t get the bun skin to be that white and puffy …
Hey, not sweet enough is good
No need to be too sweet. For health’s sake … lol.
By: Wilfrid on September 26, 2009
at 10:12 am