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Lava Custard Steamed Buns

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Ingredients
  

Dumpling Skin (ensure everything, except the yeast is white in color if you want a white dumpling)

  • 200 g Hong Kong Flour
  • 20 g Corn Flour
  • 30 g Caster Sugar
  • 1/2 tsp Salt
  • 3 g Instant Yeast
  • 1/4 tsp Double Acting Baking Powder
  • 10 g Vegetable Lard I used coconut oil
  • 110 g Water at 30C

Filing

  • 2 Tbsp. custard powder
  • 4 Tbsp fresh milk
  • 50 g Milk Powder
  • 70 g Unsalted Butter at room temperature
  • 30 g Sugar
  • 2 Salted egg yolks about 30g (steamed and mashed)
  • 2 drops Vanilla Essence

Instructions
 

Dumpling Skin

  • Mix all the dry ingredients together, then add the lard and the water.
  • Knead until smooth.
  • Set aside on an oiled bowl for 30 minutes while you make the filing.

Filing

  • Dissolve milk powder in warm fresh milk and then mix all the ingredients together and divide into 12 portions, shaped like a sphere (about 18g-20g each). If you have difficulty wrapping this, freeze each first.

Wrap

  • Divide the dough out to 12 pieces, about 30g each.
  • Bury one portion of filing in each dough and pleat it up your favourite way.
  • Let it rise until it doubles its size. For me, it took 20 minutes.

Steam

  • Steam at high heat for 10 minutes, not a second longer.
  • Serve warm.