Chinese Dim Sum
Milk Custard Steamed Buns
Soft and fluffy steamed buns filled with rich homemade milk custard. The creamy filling combines eggs, milk, butter, and coconut for a fragrant and satisfying sweet treat.
- Total
- 2 hours
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Dim Sum
- Method
- Steaming
- Total Time
- 2 hours
- Difficulty
- Medium
- Main Ingredient
- All-Purpose Flour
Introduction
Soft and fluffy steamed buns filled with rich homemade milk custard. The creamy filling combines eggs, milk, butter, and coconut for a fragrant and satisfying sweet treat.
This Milk Custard Steamed Buns recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.
Why You'll Love This Recipe
- Written with clear home-cooking steps so the process is easier to follow from start to finish.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Uses gentle steaming, which makes the cooking process easier to control.
- Gives the dish a clear milky sweet flavor profile without making the method feel complicated.
- Useful as a reference recipe because the steps explain both what to do and what to watch for.
Ingredients
- 300 g All-Purpose Flour
- 4 Eggs
- 60 g Butter
- 60 g Cake Flour
- 40 g Cornstarch
- 20 g Coconut Powder
- 60 g Granulated Sugar
- 200 ml Milk
- 3 g Instant Yeast
- 150 g Water
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.
All-Purpose Flour
This ingredient helps define the flavor, texture, or structure of the dish.
Eggs
This ingredient helps define the flavor, texture, or structure of the dish.
Butter
This ingredient helps define the flavor, texture, or structure of the dish.
Cake Flour
This ingredient helps define the flavor, texture, or structure of the dish.
Cornstarch
Starch helps sauces cling and can protect sliced meat during quick cooking.
Coconut Powder
This ingredient helps define the flavor, texture, or structure of the dish.
Step-by-Step Instructions
Step 1
Combine the flour, yeast, and a small amount of sugar in a bread machine or mixing bowl.
Step 2
Add the water and knead into a smooth dough.
Step 3
Allow the dough to ferment until doubled in size.
Step 4
Prepare the custard filling by gathering the butter and remaining filling ingredients.
Step 5
Melt the butter and set aside.
Step 6
Crack the eggs into a mixing bowl.
Step 7
Add the sugar and milk, then whisk until smooth.
Step 8
Mix in the coconut powder if using.
Step 9
Stir until all ingredients are evenly combined.
Step 10
Pour in the melted butter and mix thoroughly.
Step 11
Whisk until the mixture is completely smooth.
Step 12
Combine the cake flour and cornstarch.
Step 13
Add the dry ingredients to the liquid mixture and whisk until no lumps remain.
Step 14
Strain the mixture through a fine sieve for a smoother texture.
Step 15
Pour the custard mixture into a lightly greased pan.
Step 16
Cook over low heat, stirring continuously.
Step 17
Continue stirring as the mixture gradually thickens.
Step 18
Cook until the custard forms a thick dough that no longer sticks to the pan. Cool completely.
Step 19
Divide the cooled custard into approximately 30 g portions and roll into balls.
Step 20
Punch down the fermented dough.
Step 21
Roll the dough into a log and divide into equal portions.
Step 22
Flatten one dough portion.
Step 23
Roll it into a round wrapper with a slightly thicker center.
Step 24
Place a custard filling ball in the center.
Step 25
Seal the dough around the filling as you would a steamed bun.
Step 26
Place the bun seam-side down.
Step 27
Arrange the buns in a steamer and proof for 20 minutes.
Step 28
Steam over high heat for 15 minutes, then let rest for 5 minutes before opening the lid.
Step 29
Serve the steamed buns warm while the custard filling is soft and creamy.
Cooking Tips
- Cook the custard slowly over low heat and stir constantly to prevent lumps or scorching. Allow the filling to cool completely before shaping. Let the steamed buns rest for 5 minutes after cooking to prevent them from collapsing due to sudden temperature changes.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Use it as a small side dish with congee, noodles, dumplings, or a rich braised main.
- A small portion can brighten heavier dishes because the sour, salty flavor cuts through richness.
Recipe Card
Soft and fluffy steamed buns filled with rich homemade milk custard. The creamy filling combines eggs, milk, butter, and coconut for a fragrant and satisfying sweet treat.
Ingredients
- 300 g All-Purpose Flour
- 4 Eggs
- 60 g Butter
- 60 g Cake Flour
- 40 g Cornstarch
- 20 g Coconut Powder
- 60 g Granulated Sugar
- 200 ml Milk
- 3 g Instant Yeast
- 150 g Water
Method
- Combine the flour, yeast, and a small amount of sugar in a bread machine or mixing bowl.
- Add the water and knead into a smooth dough.
- Allow the dough to ferment until doubled in size.
- Prepare the custard filling by gathering the butter and remaining filling ingredients.
- Melt the butter and set aside.
- Crack the eggs into a mixing bowl.
- Add the sugar and milk, then whisk until smooth.
- Mix in the coconut powder if using.
- Stir until all ingredients are evenly combined.
- Pour in the melted butter and mix thoroughly.
- Whisk until the mixture is completely smooth.
- Combine the cake flour and cornstarch.
- Add the dry ingredients to the liquid mixture and whisk until no lumps remain.
- Strain the mixture through a fine sieve for a smoother texture.
- Pour the custard mixture into a lightly greased pan.
- Cook over low heat, stirring continuously.
- Continue stirring as the mixture gradually thickens.
- Cook until the custard forms a thick dough that no longer sticks to the pan. Cool completely.
- Divide the cooled custard into approximately 30 g portions and roll into balls.
- Punch down the fermented dough.
- Roll the dough into a log and divide into equal portions.
- Flatten one dough portion.
- Roll it into a round wrapper with a slightly thicker center.
- Place a custard filling ball in the center.
- Seal the dough around the filling as you would a steamed bun.
- Place the bun seam-side down.
- Arrange the buns in a steamer and proof for 20 minutes.
- Steam over high heat for 15 minutes, then let rest for 5 minutes before opening the lid.
- Serve the steamed buns warm while the custard filling is soft and creamy.
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