Steamed Corn Custard Pao is a delightful treat that combines the rich flavors of sweet corn with the creaminess of custard and the sharpness of cheddar cheese. This unique pastry offers a wonderful balance of textures and tastes. The process of making these steamed buns, known as “pao,” involves careful attention to detail, from preparing the filling to handling the dough.
The filling for the Steamed Corn Custard Pao is created using custard powder, which lends a creamy consistency and a sweet flavor, paired with cream-style sweet corn. The addition of cheddar cheese adds a hint of savory richness that perfectly complements the sweetness of the corn. To achieve the desired texture, the filling is chilled for about 30 minutes, allowing the flavors to meld and the mixture to firm up slightly, making it easier to wrap in dough.
To ensure a fine texture, the rested pao dough is first rolled out and then folded into thirds before being rolled out again into thin layers, and then rolled up into a rod shape. This technique helps create a delicate structure with a finer texture, which is crucial for the overall mouthfeel of the finished product.
The dough balls are divide it into two batches, with each batch containing five pieces. Working on one batch at a time is key to maintaining the dough’s quality. If the dough is left to proof for too long, it can become over-proofed, resulting in wrinkles on the surface of the pao after steaming. This is a common issue that can affect the visual appeal of the finished product, so efficiency during this stage is crucial.
The prepared paos are put over warm water to proof for 20 minutes before steaming. This step allows the dough to rise slightly, enhancing the final texture of the buns. Using a bamboo steamer is highly recommended, as it helps prevent condensation from dripping onto the pao, which can make them soggy.
This delicious corn custard Chinese steamed bun can be frozen for up to one month, allowing for convenient future consumption. To enjoy frozen pao, they can be steamed directly for 20-25 minutes until thoroughly heated or thawed in the refrigerator overnight to reduce steaming time.
Check out other popular pao recipes from us: Pao recipes collection
CHINESE VERSION: 玉米奶黄包
Steamed Corn Custard Pao | MyKitchen101en
Yields: 10
Ingredients for corn custard filling:
- 150 ml (½ cup + 2 tbsps) water*
- 3 tbsps milk powder*
- 30 g (3 tbsps) custard powder
- 30 g (2 ½ tbsps) fine sugar
- 90 g (⅓ cup + ½ tbsp) cream style sweet corn
- 1 slice cheddar cheese
Ingredients for pao dough:
- 280 g (2 ¼ cups + 4 tsps) plain flour
- 20 g (2 ½ tbsps) cornstarch
- 1 tsp instant yeast
- 65 g (⅓ cup) fine sugar
- 200 ml (¾ cup + 4 tsps) milk (room temperature)
- 20 g (1 ½ tbsps) 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. (Reminder: You may cook the custard mixture over hot water if microwave is not available.)
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 ⅓, 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).
Making Corn Custard 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!
Steamed Corn Custard Pao
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Ingredients
Ingredients for Corn Custard Filling:
- 150 ml ½ cup + 2 tbsps water*
- 3 tbsps milk powder*
- 30 g 3 tbsps custard powder
- 30 g 2 ½ tbsps fine sugar
- 90 g ⅓ cup + ½ tbsp cream style sweet corn
- 1 slice cheddar cheese
Ingredients for Pao Dough:
- 280 g 2 ¼ cups + 4 tsps plain flour
- 20 g 2 ½ tbsps cornstarch
- 1 tsp instant yeast
- 65 g ⅓ cup fine sugar
- 200 ml ¾ cup + 4 tsps milk (room temperature)
- 20 g 1 ½ tbsps vegetable oil
Instructions
Preparing Corn Custard Filling:
- Combine water, milk powder, custard powder and sugar, mix until sugar has dissolved, sieve into a microwavable bowl.
- Heat the mixture in microwave over 1000W (High) for 1 minute 30 seconds, remove and mix until blended. (Reminder: You may cook the custard mixture over hot water if microwave is not available.)
- Add in creamy corn, mix well. Add in cheddar cheese, mix until well combined.
- Set aside for 10 minutes until slightly cooled, then chill for 30 minutes.
- Divide filling into 10 equal portions.
Preparing Pao Dough:
- Mix together plain flour, cornstarch, instant yeast and fine sugar, add in milk gradually and mix into a dough.
- Add in vegetable oil, mix until well blended.
- 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.
- Roll out the rested dough into thin dough, fold into ⅓, roll out again into thin dough, then roll up the thin dough into a rod shape.
- Divide into 10 portions, shape into balls (cover with cling wrap to prevent it from drying).
Making Corn Custard Pao: (Reminder: Divide dough into 2 batches, 5 pieces for each batch, prepare 1 batch at a time.)
- Roll dough into round shape (with thick centre and thin sides).
- 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.)
- Bring 500 ml of water to the boil in steamer, off the heat, then add in 1 Liter of plain water.
- 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.
- 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.
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