Continuing my experiments using levain in doughs, I’m trying to make Chinese buns using levain instead of instant yeast.
Here’s my input to this experiment in making egg custard buns or 黄金流沙包 🙂
52g Raisin Yeast Water Levain
200g HK Bun flour
2g Baking Powder
10g vegetable shortening
96g water (*Update* After eating the bun, I’m thinking of reducing water to 70g)
Mix all together by hand (or wooden spoon if you don’t want to touch it at first. But, you’ll need to knead it once the mixture comes together…). It will be super sticky at first. Just continue to knead till you get a smooth and moldable dough. Rest the dough in the mixing bowl with a wet cloth over and rest it in a cool area at room temperature (around 28°C in Singapore) for 45min or double, whichever comes first 🙂
Egg Custard Mixture (240g)
2 salted egg yolks (Yolks remove from the eggs and steam yolks for 5 minutes.)
Stir the above mixture till it’s smooth. Chill it for at least 6 hours before using.
Making the buns:
1. Measure about 12 portions of 20g of egg custard mixture and 30g of dough.
2. Wrap the egg custard mixture with dough to get a 50g bun. Place a piece of parchment paper about 5cm x 5cm under the bun.
3. Rest the buns in a tart tin tray for another 30min.
4. Steam for 8-10min at medium heat. Make sure water is boiling before you place the buns into the steamer.
Some buns may explode if you didn’t seal properly or added too much egg custard. See mine… :p
3 nice ones for showcase 🙂
See how the molten like filling flows! So exciting 😀
Compare mine to Mandarin Hotel Pine Court restaurant’s version below:
That’s all. Btw, buns are best eaten quickly after it’s steamed.
* My egg custard mixture is still in the freezer at this moment. I should have made the egg custard first and chill it in the fridge for 6 hours at least before making the bun dough. Too late… So, hoping the freezer can help to chill the egg custard mixture quicker! :p