Steamed Piggy Buns With Custard Filling
Is there anything you love more than cute and creative food decorations? In this fun recipe, you get to make steamed piggy buns with a delicious eggy custard filling. It is an adorable way to have Chinese steamed buns with the kids using just 5 simple ingredients. Serve this for birthdays, celebrations, or holiday events!
Equipment
- Kneading machine (or simply your hands for manual kneading)
- Dough cutter or knife
- Plastic wrap
- Mini cookie cutter for ears and nose (or knife for shaping)
- Rolling Pin
- Skewer or any object to pierce the nose
- Parchment paper
- Steamer with lid
Ingredients
- 200 g of flour
- 20 g of white sugar
- 2 g of yeast
- 110 g of warm water
- Pink food dye powder or pink beetroot juice
- Black beans for the eyes or black edible sugar pearls
Egg custard (from Cantonese Steamed Egg Custard Buns)
- 4 egg yolks
- 50 g white sugar
- 180 g milk
- 30 g milk powder
- 40 g all-purpose flour
- 40 g cornstarch
- 30 g butter
Instructions
- Prepare the egg custard or your desired paste Shape the filling into round balls, smaller than the size of the round dough you are going to make in the next steps.
- In a bowl or kneading machine, add flour, white sugar, yeast, and warm water. Knead until smooth and pliable.
- Roll the dough into a long cylinder and divide it into 48g portions using a dough cutter. Set aside a small portion for the pink food dye powder.
- Shape each portion into round balls, cover it with plastic wrap, and let it rest as you make the pink dough.
- Make a pink dough with the set-aside portion by kneading it with pink food dye powder.
- Flatten the pink dough with a rolling pin and cut out the nose and ears with a cookie cutter or knife.
- Take your white dough and flatten it into a slightly thick circular wrapper. It should not be too thin to be able to hold the custard filling.
- Place the round custard filling in the center and seal it to form round buns. Seal it by pinching the edges together and rolling it into a smooth ball.
- Attach the ears and nose, pierce through the nose to form nostrils, and use black beans for the eyes.
- Place the piggy buns in the steamer lined with parchment paper and let them rise for about 30 minutes. Make sure it is covered with a lid.
- After letting the buns rise, cook them in cold water first. Once the water boils, steam for 12 minutes.
Video
Nutrition
Calories: 501kcalCarbohydrates: 78gProtein: 13gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 223mgSodium: 104mgPotassium: 258mgFiber: 2gSugar: 23gVitamin A: 590IUVitamin C: 1mgCalcium: 158mgIron: 3mg
Tried this recipe?Let us know how it was!