The filling of this Corn Custard Pao is made with custard powder and cream style sweet corn, cheddar cheese is added to make it richer and creamier. This creamy corn custard filled steamed bun is soft and fluffy and delicious to eat.
CHINESE VERSION: 玉米奶黄包
Steamed Corn Custard Pao (Chinese Steamed Bun)| MyKitchen101en
Ingredients for corn custard filling:
- 150 ml water*
- 3 tbsps milk powder*
- 30 g custard powder
- 30 g fine sugar
- 90 g cream style sweet corn
- 1 slice cheddar cheese
Ingredients for pao dough:
- 280 g plain flour
- 20 g cornstarch
- 1 tsp instant yeast
- 65 g fine sugar
- 200 ml milk (room temperature)
- 20 g vegetable oil
*(You may replace 150 ml of water + 3 tbsps of milk powder with 170 ml of milk.)
Preparing corn custard filling:
1 Combine water, milk powder, custard powder and sugar, mix until sugar has dissolved, sieve into a microwavable bowl.
2 Heat the mixture in microwave over 1000W (High) for 1 minute 30 seconds, remove and mix until blended.
3 Add in creamy corn, mix well.
4 Add in cheddar cheese, mix until well combined.
5 Set aside for 10 minutes until slightly cooled, then chill for 30 minutes.
6 Divide filling into 10 equal portions.
Preparing pao dough:
1 Mix together plain flour, cornstarch, instant yeast and fine sugar, add in milk gradually and mix into a dough.
2 Add in vegetable oil, mix until well blended.
3 Knead the dough for 6-7 minutes until the outer is smooth (lightly coat hand with flour if it is sticky), cover and set aside to rest for 6-7 minutes.
4 Roll out the rested dough into thin dough, fold into 1/3, roll out again into thin dough, then roll up the thin dough into a rod shape.
5 Divide into 10 portions, shape into balls (cover with cling wrap to prevent it from drying).
Wrapping pao: (Reminder: Divide dough into 2 batches, 5 pieces for each batch, prepare 1 batch at a time.)
1 Roll dough into round shape (with thick centre and thin sides).
2 Top with filling, wrap filling with dough, then put on a piece of paper. (Reminder: You should work fast when making pao to avoid the pao dough from over-proofing. Over-proofed pao will have wrinkle surface when steamed.)
3 Bring 500 ml of water to the boil in steamer, off the heat, then add in 1 Liter of plain water.
4 Arrange pao on steamer racks (leave some space between each), put steamer racks over the warm water, cover and proof the pao for 20 minutes. (Reminder: Using bamboo steamer to steam will prevent condensation water from dripping onto pao.)
5 After proofing for 20 minutes, turn to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for 15 minutes.
6 Steamed Corn Custard Pao is ready!