[Ingredients]
400g Hong Kong flour
4g baking powder
4g instant yeast
60g caster sugar
130ml milk
100ml water
20ml vegetable oil
[Filling]
4 salted egg yolk
80g unsalted butter, room temperature
70g powdered sugar
30g custard powder
35g milk powder
50ml evapourated milk
[Steps]
Filling: Steam yolks for 10mins, then mash.
In a large mixing bowl, add in butter and sugar. Whisk till combined.
Add in custard powder, milk powder and evapourated milk, mix well.
Followed by yolks, fold it in. Transfer to a piping bag.
Pipe 15g of mixture into each hole of a sphere mould. Freeze covered overnight.
Dough: In a large mixing bowl, add in dry ingredients and mix using a hook attachment.
Gradually mix in water, followed by milk, then oil. Mix at low speed for 10mins, a soft dough will be formed.
Sprinkle worktop with flour. Place dough on floured surface and hand knead for 1min.
Shape dough into a ball and place it in a bowl. Cover with a tea towel and let rest for 30mins at room temperature.
The dough should double or triple in size. Place dough onto floured surface again and knead it into a log.
Cut into 35 portions and shape each into a ball.
Place them in a deep dish or baking tray. Cover with a tea towel and let rest for 10mins.
Remove frozen custard filling from mould.
Flatten each dough with it being thicker in the center and thinner at the edges. Place a frozen custard in the center, wrap it up and roll into a ball.
Place the bun in a cupcake paper. Repeat for the rest.
Place buns in a bamboo steamer and steam at medium heat for 10-12mins.
Adapted from The Meatmen Singapore