DIM SUM CUSTARD BUN RECIPES

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DIM SUM CUSTARD TARTS - MARION'S KITCHEN



Dim Sum Custard Tarts - Marion's Kitchen image

If you’re a big dim sum fan, then you’ll love the flaky, eggy sweet custard tarts you find in the restaurants. Good news: now you can make them at home – and it’s easier than you think! Store-bought puff pastry makes life a lot easier… meaning they’ll be cooked – and ready to eat – quicker. Just don’t skip the chilling part if you want truly joyous pastry packages! 

Provided by MARIONSKITCHEN.COM

Yield Makes 20

Number Of Ingredients 10

5 sheets puff pastry
flour for dusting
melted butter for brushing
Filling:
3 egg yolks
3 eggs
½ cup caster sugar
2 tsp vanilla extract
1 cup milk
1 cup pouring cream (single cream)

Steps:

  • Lightly brush 20 muffin tin holes (about 1/3 cup/80ml capacity) with melted butter. Dust your work surface with flour. Place 1 sheet of pastry on the floured surface. Cut the sheet in half and place the two halves on top of each other. Starting from the shortest end, roll the pastry up tightly. Cut the roll into 4 even pieces. Take one piece of pastry and place it cut side up on your work surface. Sprinkle with a little flour and then use your palm to push it down into a flat disc. Then use a rolling pin to roll out the pasty into a 3mm-thick circle. Line a muffin hole with the pastry disc. Repeat with remaining pastry. Place the pastry shells into the fridge for at least 30 minutes before filling. Preheat oven to 180°C/360°F. In a large bowl, whisk the egg yolks, eggs, sugar and vanilla until well combined. Then stir in the milk and cream. Transfer the mixture to a jug and then fill each pastry shell about two-thirds full with the mixture. Bake in the preheated oven for 10 minutes or until the pastry is starting to colour and the custard is starting to set. Then turn the heat down to 160°C/320°F and bake for another 20 minutes or until the custard is just set and the pastry is golden on the bottom and top. Use a butter knife to ease the tarts out of the muffin tins. Best served warm or room temperature.

CUSTARD BUN-MILK YOLK BUNS | CHINA SICHUAN FOOD



Custard Bun-Milk Yolk Buns | China Sichuan Food image

Dim Sum custard buns with strong milk and yolk aroma.

Provided by Elaine

Categories     Dessert

Total Time 280 minutes

Prep Time 240 minutes

Cook Time 40 minutes

Yield 12

Number Of Ingredients 13

1.5 tbsp. custard powder
1/2 cup wheat starch
2 tbsp. cake flour
100 ml milk
2 tbsp. unsalted butter
1/3 cup granulated sugar
1 large egg+ another yolk ( , slightly beaten (around 100g))
2 cups cake flour ( , or low-gluten flour)
100 ml milk ( , or 20ml more if you are using all-purpose flour)
1/4 cup warm water ( , around 35?)
1 tsp. sugar
1/8 tsp. salt
2 tsp. instant yeast

Steps:

  • Custard filling recipe
  • For the dough
  • Assemble the custard buns
  • Steaming

Nutrition Facts : Calories 176 kcal, CarbohydrateContent 29 g, ProteinContent 5 g, FatContent 3 g, SaturatedFatContent 1 g, CholesterolContent 42 mg, SodiumContent 45 mg, SugarContent 6 g, ServingSize 1 serving

More about "dim sum custard bun recipes"

DIM SUM CUSTARD TARTS - MARION'S KITCHEN
dim sum custard tarts - marion's kitchen image
If you’re a big dim sum fan, then you’ll love the flaky, eggy sweet custard tarts you find in the restaurants. Good news: now you can make them at home – and it’s easier than you think! Store-bought puff pastry makes life a lot easier… meaning they’ll be cooked – and ready to eat – quicker. Just don’t skip the chilling part if you want truly joyous pastry packages! 
From marionskitchen.com
  • Lightly brush 20 muffin tin holes (about 1/3 cup/80ml capacity) with melted butter. Dust your work surface with flour. Place 1 sheet of pastry on the floured surface. Cut the sheet in half and place the two halves on top of each other. Starting from the shortest end, roll the pastry up tightly. Cut the roll into 4 even pieces. Take one piece of pastry and place it cut side up on your work surface. Sprinkle with a little flour and then use your palm to push it down into a flat disc. Then use a rolling pin to roll out the pasty into a 3mm-thick circle. Line a muffin hole with the pastry disc. Repeat with remaining pastry. Place the pastry shells into the fridge for at least 30 minutes before filling. Preheat oven to 180°C/360°F. In a large bowl, whisk the egg yolks, eggs, sugar and vanilla until well combined. Then stir in the milk and cream. Transfer the mixture to a jug and then fill each pastry shell about two-thirds full with the mixture. Bake in the preheated oven for 10 minutes or until the pastry is starting to colour and the custard is starting to set. Then turn the heat down to 160°C/320°F and bake for another 20 minutes or until the custard is just set and the pastry is golden on the bottom and top. Use a butter knife to ease the tarts out of the muffin tins. Best served warm or room temperature.
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