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Custard Filling


  • 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

Making salted egg custard buns is now made simpler!



  1. 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.
  2. 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.
  3. 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.