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Salted Egg Custard Buns
Making salted egg custard buns is now made simpler!
Dessert
Ingredients
Salted Egg Custard Buns
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱406.48
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Custard Filling
Condensed Milk
/ml
45.0 ml
0%
Unsalted Butter
/g
30.0 g
0%
Coconut Milk
/ml
50.0 ml
0%
Custard Powder
/g
3.0 g
0%
Dough
Water
/g
190.0 g
0%
Instant Dry Yeast
/tbsp
0.5 tbsp
0%
Sugar
/tbsp
1.0 tbsp
0%
Oil
/tbsp
1.0 tbsp
0%
All Purpose Flour
/g
270.0 g
0%
Baking Powder
/tbsp
2.0 tbsp
0%
Salt
/g
2.0 g
0%
Flour
/g
100.0 g
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Custard Filling
-
Condensed Milk 45.0 ml
-
Unsalted Butter 30.0 g
-
Coconut Milk 50.0 ml
-
Custard Powder 3.0 g
Dough
-
Water 190.0 g
-
Instant Dry Yeast 0.5 tbsp
-
Sugar 1.0 tbsp
-
Oil 1.0 tbsp
-
All Purpose Flour 270.0 g
-
Baking Powder 2.0 tbsp
-
Salt 2.0 g
-
Flour 100.0 g
Preparation
-
Custard Filling
- Using a food processor, mix until everything is well combined.
- Add milk and milk powder until everything is incorporated.
- Transfer to a mold weighing 25g and freeze overnight.
-
Dough
- Using a thermomix, place water into mixing bowl and mix 30 sec/37C/speed 3.
- Pour water in another container, add yeast, sugar and oil rest for 4 minutes.
- Add flour, baking powder and salt.
- Mix for 10 sec/speed 6. Add yeast mixture and knead 2 min 30 sec/close lid/kneading symbol.
- Roll out dough into flat oblong shape, form a cylinder and cut into 40g each.
- Arrange in tray and cover with clean towel.
- Rise in a warm place(50C) for 25 minutes. Set aside.
-
Assembly
- Flatten the dough to give ample space for the frozen custard filling.
- Seal it by pinching the ends towards the centre.
- Line the bottom with parchment paper.
- Steam for 5-8 minutes.
