First time making steamed buns! Recipe from
Woks of Life.
Notes for next time:
This was a really great steamed bun recipe, but it didn’t satisfy the intense sweet-salty craving I really wanted. I think next time I’ll buy salted egg yolks to try for the filling.
No problem with kneading the dough by hand in the bowl until smooth.
I was too lazy to actually portion out custard balls for the freezer, which was something I totally regretted. The filling got
everywhereeeee and there was so much cleanup. Reheating was a breeze. If you’re looking for minimum effort, put a damp paper towel over the buns and heat for 1 minute.
The search continues!
For the custard:
½ cup powdered sugar (also known as confectioner’s sugar or icing sugar)
¼ cup milk
3 tablespoons heavy cream
3 tablespoons all-purpose flour
wheat starch or cornstarch ¼ cup dried milk powder
2 tablespoons melted butter
For the dough:
1 teaspoon yeast (2 grams)
¼ cup warm water
1½ cups all purpose flour (235 grams)
3 tablespoons powdered sugar
¼ teaspoon salt
3 tablespoons coconut milk omitted and replaced with nonfat milk, because the boy doesn’t like coconut 3 tablespoons milk, added 1 tablespoon at a time
Erin McDowell, you are a freaking genius.
Nothing was modified in this recipe for the rolls. They were perfect. I did, however, add cream cheese to the frosting because it would be blasphemy not to. Everything made by weight!
Original recipe here.
Makes about 1 dozen fat rolls
For the dough:
22.00 ounces bread flour (4 1/2 cups)
3.50 ounces sugar (1/2 cup)
10 grams instant dry yeast (1 tablespoon)
15 grams kosher salt (1 tablespoon)
8.60 ounces eggs (cold from the refrigerator) (4 eggs plus 1 yolk)
7.70 ounces milk (cold from the refrigerator) (1 cup minus 2 tablespoons)
9.00 ounces soft unsalted butter, plus more for the pan (18 tablespoons
6.00 ounces unsalted butter, melted (12 tablespoons)
4 ounces brown sugar (1/2 cup plus 1 tablespoons)
2 ounces granulated sugar (1/4 cup)
1 1/2 tablespoons ground cinnamon
pinch freshly grated nutmeg
Egg wash, for finishing
3 cups powdered sugar
1/4 cup heavy cream, plus more as needed
1 teaspoon vanilla extract 6 ounces cream cheese
Cinnamon rolls on the right.
Also, I’m sorry about the crappy after picture – it literally was inhaled within two seconds. Here’s proof.
“It was the best cake I’ve ever had,” he prefaced, and my hackles were instantly in the air. What did he mean, the “best cake” he’d ever had? Because that’s 1) sachertorte, 2) no chocolate was in sight in this cake, and 3) that was such a hefty statement I didn’t even know where to start.
So I made one too.
Recipe very lightly adapted from
this one on All Recipes. Since I didn’t have evaporated milk at the time, I substituted with heavy cream and 1%.
1 1/2 cups half
all-purpose flour, half whole wheat pastry flour
white sugar (3/4 cup)
14 ounces (1 can)
sweetened condensed milk
Evaporated milk sub: 5 ounces heavy cream, 5 ounces 1% milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
Sift flour and baking powder together and set aside.
Cream butter 3/4 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well. (Result: light and pale yellow.)
Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared buttered pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Some liquid will be leftover; can reduce to make a glaze.
Cool, then refrigerate.Verdict: Success!
Right after it was poked.
(If you found this link, it probably means that you clicked on a comment I made on a food blog post.)
Personal website: sabrinazwang.com