Posted by: hyacinthus | September 25, 2009

奶皇包?流沙奶皇包?

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

Custard Bun Recipe

I didn’t use this recipe’s ingredients for the skin 🙂

Ingredients for the filling

Ingredients for the filling

Adding Sugar to the mixture

Adding Sugar to the mixture

Add Melted Butter into the Mixture

Add Melted Butter into the Mixture

Melt butter in Microwave.

After adding Custard Powder

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

Dough

Still small…

Dough after Proofing for 1 hour

Dough after Proofing for 1 hour

Grew bigger!

Steamed Fillings

Steamed Fillings

hmmm…

Buns before steaming

Buns before steaming

Let’s hope it’s soft this time!

Buns after steaming

Buns after steaming

Wow! It’s very soft unlike what I’ve tried many years ago 🙂

How it looks inside

How it looks inside

Verdict: Not bad. Skin soft but fillings not sweet enough 😦

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Responses

  1. 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.


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