DARING BAKERS: ASIAN COCONUT CUSTARD BUNS

This month’s Daring Bakers’ Challenge recipe is known by many names – bao, mantou, nikuman, siopao and others – but the common denominator is that is it an Asian-style bun, stuffed with a filling (often Chinese bbq pork) and baked. At first I wasn’t too excited because I had so recently made the steamed version of this recipe with the Sourdough Surprises group, but then I remembered Suz’s custard-filled steamed buns, and suddenly I knew that I wanted to make a baked version.



Ingredients
ASIAN COCONUT CUSTARD BUNS
Makes 6 large buns, but I would recommend making 8 smaller buns and using 1 1/2 times the filling.
COCONUT CUSTARD
In a small pot combine 128 g full fat coconut milk plus the seeds and pod from 1/2 a vanilla bean. Place over medium heat until it just boils.
Meanwhile, in a medium bowl, whisk together until pale yellow:
2 egg yolks
28 g granulated sugar
1 1/2 tbsp corn starch
pinch salt

Instruction 
Remove the vanilla bean pod from the just-boiled coconut milk, then pour the coconut milk in a steady stream into the egg mixture, whisking constantly.
Pour the whole thing back into the pot and place over medium heat again. Cook, whisking constantly, until the mixture boils and just comes to a boil – this ensures that the cornstarch is fully cooked and won’t taste starchy.

next instruction : www.korenainthekitchen.com

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