Salted egg yolk custard bun


Salted egg yolk custard still suits bun, I think. The previous batch of my baked version was not so ideal. Love these steamed soft buns, which I left the dough in the fridge overnight for proofing. The result was good. These buns were so soft and the salted egg custard oozing out, was an oomph feeling. Zann had 3 of them and Ian had one by himself.


Pumpkin Pau 

Pau flour 300g 
yeast 5g 
baking powder 5g
sugar 60g 
butter 25g
fresh milk 50g (add more if the dough is dry) 
pumpkin puree 100g (blend till smooth) 

Knead all ingredients except butter into a dough. Rub in the butter and continue to knead till the dough becomes smooth. Set aside for proofing. ( I left the dough in the fridge overnight) Shape each dough into 50g each. Assemble with filling and rest for 30mins. Steam over medium heat for 15mins. 


Mini Otah Buns


I have  a pack of New Moon mackerel otah, so decided to bake mini buns with otah fillings. 

Recipe (adapted from  ~和随随鱼一起做烘焙) 

Bread flour 300g  ( I used 200g bread flour 100g cake flour) 
sugar 25g
egg 30g
butter 16g
salt 2g
water 135ml ( I used milk)
instant yeast 3g  ( I used 8g fresh yeast)

Combine all the ingredients except butter. Rub in the butter and continue to knead till it becomes an elastic and smooth dough. Proof for 1hr. Punch in to release the air. Divide them into 14 small round balls. Shape, put in the desired fillings and set aside for 2nd proof  for 40mins. Milk wash and bake in preheated oven at 180d for 20mins.

Black Sesame Buns with Red Bean


我喜欢小小 和少少的, 就象这个黑芝麻泥面包 。做出来的面包也只有五个。刚刚好啦,做太多又吃不完。 也很 开心因为面包柔软香甜还能拉丝.

My feathery soft fluffy black sesame sweet bun with red bean paste fillings.  Spot the 拉丝 ? …where the crumbs tears off like strands of silk… 




Recipe (adapted from  烘焙新手 pg 44)

bread flour 160g
black sesame 10g
sugar 20g
yeast 3g
salt 2g
butter 20g
egg 20g
milk 20ml
water 55-60ml
Combine all the dry ingredients except butter. Combine egg and milk together and mix into the dry ingredients. Slowly add in the water until the dough is formed. Rub in the butter and Knead until smooth and elastic. Set aside in warm plc and proof for an hour or so until the dough doubled in size. Punch in to release air. Divide the dough into 6 pieces. Put in the fillings and wrap into round shape. Proof them in a pound cake tin/ muffin tin for 40mins. Bake in preheated oven for 20mins at 180C.
200g red bean paste mix with 15g sesame seeds.
Note the dough is sticky. But I continue to knead for 20mins until it becomes smooth. Do not have to add in all the water.


Animal Buns

…..Made these animal buns for Zann.


…the little red bunny filled with red bean paste fillings. Natural colouring used from red yeast. 🙂


Remember him? …the little brown bear from LINE characters. I filled him with chocolate chips. We have finished him. LOL


bread flour 250g
instant dry yeast 3g
milk 200g
sugar 10g
butter 10g
salt 3g

red yeast powder 3g
valrhona chocolate powder 5g

Normal way of bread making method. Preheat oven 180C, bake at 140C for 15mins.

Yam Bun (sponge dough method) 芋泥面包(中种法)




Recipe (Adapted from Carol老师)

Dough (A)

bread flour 200g
instant dry yeast 1/2 tsp
milk 125g (I used skimmed milk)

Add all ingredients together except milk. Pour in the milk bit by bit slowly, until dough is formed. Knead 5-6mins until the dough becomes smooth. Proof for 1-2hr, or until the dough increase double in size.

Dough (B)

dough (A)
bread flour 70g
cake flour 30g
1 egg
milk 10-20g
sugar 20g
salt 1/8tsp
unsalted butter 30g (cut in cubes)

Combine the dough A and dry ingredients together. Then add in the wet ingredients except milk and butter. Pour in the milk bit by bit, slowly first. Knead the dough until non-sticky and elastic. Rub in the butter and continue to knead. (I spent 30mins kneading the dough until elastic). Spray water onto the surface and proof for 30-45mins, or until the dough increase in double size. Punch in. Cut out 8pcs, 70g each. Spray water onto surface and set aside for 15mins. Roll the dough into round shapes. Wrap the yam fillings, 35g each into each dough. Flatten into oblong shape (20cm) and cut estimated 7 strips on the surface. Roll and form a ball, with twisted knots facing down. Place inside the baking tray, proof for 50mins. Bake at preheated oven for 20mins, 170C.

Note: I used the ready made yam paste around 400g  (leftover from mooncake bake, you can click onto Carol老师 ‘s link to get the yam filling recipe if you prefer homemade )


Custard Bun 卡士達麵包


I love anything with custard.


Recipe  (adapted from Carol 老师)


bread flour 270g
cake flour 30g
instant dry yeast 1/2 tsp
sugar 30g
salt 1/4tsp
1 egg (50g)
milk 150g ( I used skimmed milk)
unsalted butter 20g

Cut the unsalted butter into cubes, and set aside. Add all the dry ingredients except butter. Combine all the wet ingredients in another bowl. Pour slowly into the dry ingredients, stop when the dough is formed. Do not have to use all the liquid mixture. Knead  in the butter until the dough becomes elastic and smooth. (I hand kneaded about 25mins). Spray some water onto the  surface and leave in warm to proof for 60mins. (I proofed for 2hour plus to get the increased size dough) Punch in and cut 8 pieces, each 65g. Set aside for 15mins. Wrap custard filling , 50g each. Proof for 50mins. Brush egg mixture and bake in preheated oven for 18min at 170C.

Custard Cream (adapted from Ochikeron)

2tbsp cake flour
2tbsp corn flour
60g sugar
350ml milk
4 egg yolks
30g butter

few drops of vanilla extract (optional)

Combine cake flour, corn flour and sugar together. Whisk well. Add bit by bit the milk first to dissolve the flour mixture, then add rest of the milk. Add egg yolks at a time. Strain the mixture into the sifter into a saucepan, add in butter. Turn on the low heat and stir constantly. Stop the heat when the mixture thicken. Add a few drops of vanilla and leave in fridge to cool before use.

Note: I use the custard cream from Ochikeron because I prefer egg yolk type custard cream. Carol 老师 recipe use cream cheese more than egg yolk.)

Steamed mantou (beetroot bun)


Red mantou (buns) for everyone!

The beetroot has been sitting inside my fridge for a long time. Actually, I wanted to use beet root for baby Ian’s birthday cake, but I changed to purple sweet potato instead. So there, I decided to use beetroot for steamed bun, so that baby can eat also. 




Recipe  (makes 4) 

Plain flour 150g
Beetroot 100g (cooked and blended into puree)
1/2 tsp baking powder (aluminium free)
2 1/2 tbsp castor sugar
1 tbsp coconut oil
1/2 tsp active dry yeast
40ml warm water


Add dry yeast into the warm water. Stir and set aside for 5min until bubbles appear. Sift the plain flour and baking powder into a mixer bowl. Add sugar till combined. Stir in the yeast water and add in the beetroot puree and form a soft dough. (It’s sticky but do not add any flour). Knead for 5mins, then add in the oil bit by bit and knead until not sticky. Took me around 25mins. Roll into the desired shape you want. I roll out into round shape and put inside my silicon case, which I place inside the steamer. Steam for 10mins.