Email to Mona Durdel      

Recipe Categories: Mona_M's HOME PAGEAPPETIZERS APPLEPEARRECIPES APPLERECIPES asparagus BBQ Beans BEEFMEATBALLS BEEFSTROGANOFF BEVERAGES BREAD breadpudding BREAKFAST Brownies CAKES CAKESandPIES CAMPING CANDY Canning CARBOHYDRATES CARMELCORN CASSEROLES CHEESEBALLSETC CHICKEN chicken CHILLIFORCHILLDOGS CHINESE COBBLERS COFFEECAKES COFFEEFILTERS COOKIEBARS COOKIES COOKIESANDBARS Cornbread CRANBERRYSALADS CROCKPOT CUCUMBERS CUPCAKES DESSERTS DIABETIC DIET Dressing DRINKS DUMPLINGS EGGS FISHandSEAFOOD FORDOGS FREEZERJAMS FREEZINGFRUITSFORPIES FRIEDDILLPICKLES German GOULASH GRAVY HAM HAMBUGERS HEALTHHINTS HERBS HERBSANDUSES Hintsforcooking HOLIDAYSNACKS HORSERADISH HOTDOGSANDSAUCES HOUSEHOLDHINTS ICECREAM IceCream ICETREATS ITALIANBEEF JAMSandJELLIES JOEAMES JUSTFORKIDSandME KitchenLingo LASAGNO MARINADES MEATBALLS MEATLOAF MEATS Mexicanfoods MUFFINS Mushrooms NOBAKERECIPES Noodles NUTS OddThingsthatIlove OLDRECIPES OysterDishes PASTA PEPPERSTEAK pickles Piefilling PIES PIZZA POPCORN POTATOES POULTRY PUMPKIN PUNCH RABBIT recipesforacrowd Relishes RHUBARB RIBS RICE RICEKRISPIESTREATS RICEPUDDING SageDressjing SALAD SALADandDRESSING SALSA SANDWICHES SAUCES SAUCESGRAVIESANDSYRUPS SAUERKRAUT SAUSAGES SEAFOODS SEASONINGS SEASONINGSANDMIXED SHORTBREAD SIDEDISH Slaws SNACKS SOUP SOUPSandSTEWS SOUPSSTEWSCHILISETOUFFE Spaghetti SPARERIBS SPICES Spreads spreads STIRFRY Substitutions Syrup TartarSauce THANKSGIVING TIPSTHATWORK TOMATOES TOPREPARECAKEPANS VEGETABLES WeightsandMeasuresETC ZUCCHINI

Chinese Steamed Custard Buns (sau bau)




Source of Recipe


net
Chinese Steamed Custard Buns (sau bau)
2 ½ oz butter
2 eggs
½ c. sugar
¼ c. custard powder
¼ c. corn starch
1 c. milk
4 c. flour
7-8 tsp. baking powder
1 c. sugar
2 tbsp (1 oz) lard
1 tsp. vinegar
1 c. cold water
24 2 ½" parchment paper or paper muffin cups
Melt butter. Mix in custard powder and corn starch in a separate bowl. Beat eggs and sugar until sugar dissolves. Stir in butter, custard powder and corn starch. Add milk. Steam the mixture over rolling hot water for 15 minutes. Take the filling and stir again. If it’s too lumpy, add more milk until it’s smooth. Return the custard to the rolling hot water and steam for another 15 minutes. Let it cool completely.
Combine the flour and baking powder in a large bowl. Cut the lard into the flour until the mixture resembles fine crumbs. Mix in sugar and vinegar. Gradually add water. Use one hand to mix until it just holds and forms a dough. Add a little more more water if 1 cup is not enough. Leave the dough in the bowl and cover it with a damp towel for half-an-hour. Divide the dough into four portions. Divide each portion again into 6 balls. Use a rolling pin or fingers to flatten each roll into a 3" or 4" round. Stuff in the desired amount of filling and squeeze the opening closed to form a bun. Place on top of parchment paper and then arrange in a steamer for steaming.

posted by the porcelain spoon at Monday, November 06, 200