Steamed Custard Buns
52 weeks of baking – China
Coffee shops in Asia are just like ones in the west, coffee drinks, a selection of teas and pastries, both sweet and savory, the only difference is the flavor of those drinks and pastries.
Like other steamed buns the outer dough of this custard bun is soft and tender. The filling goes in thick and creamy but the steaming processes continues to cook the custard and it disappears into the dough creating a sweet vanilla center. The only tricky part in making the buns is getting the custard in the them, the dough needs to be rolled out bigger than you think so that you have plenty of clean edges to pinch together.
My favorite drink from those coffee shops is yuanyang, a hot drink composed of half coffee, half tea and sweetened condensed milk. At first it’s an odd tea flavor and then as you finish it you can identify a hint of coffee, it’s a unique flavor, something that shouldn’t be missed. But please seek out a proper Chinese style black tea, you can make it with plain western black tea, but it’s not the same. To go along with my steamed custard buns, I made a yuanyang flavored ice cream, just like at a coffee shop, but with my own little twist. I got the ice cream recipe from the food blogger Two Red Bowls.