Bake Custard Buns & Filling


* 2 – 1/2 lbs bread flour or high gluten flour
* 8 oz sugar
* 5 oz evaporated milk
* 4 oz margarine or shortening melted
* 2 large eggs
* 3 packages of dry yeast
* 18 oz water
* Custard filling or your own filling


1. In a Kitchen Aid mixing bowl fitted with the dough hook, combine all the ingredients:  
flour, sugar, dry yeast, evaporated milk, margarine or shortening, eggs and water. beat at low speed #2 until dough does not cling to the edge of the bowl and until the dough is smooth.
Place dough in a greased bowl and cover with plastic wrap. Allow dough to rise in a warm place for 1 hour and 30 minutes or doubled in size.

2. When dough doubled in size, punch it down dough, cut into 1-1/2 oz pieces. Roll each piece into a ball. Allow them to rest for 5 minutes. Roll each piece out to about 2 inches circle. Place 1 teaspoon filling in center of dough. Pull dough over filling and close top by pleating and pinching edges together.
Place each roll on a piece of waxed paper, pleated edge down. Place them 2 inches apart on a cookie tray.
Allow to rise 40 minutes in a warm place or doubled in size.

3. Brush gently with egg wash mixture on top. Bake at 325 degrees F preheated oven for 22-28 minutes until golden brown.

Note: This bun dough can make many kinds of buns. Same bun dough. just different filling.


Bake Custard Buns Filling


* 9 oz water, divided * 4 oz butter or margarine
* 8 oz sugar * 5 oz cornstarch
* 5 extra large eggs * 1/2 teaspoon vanilla extract
* 5 oz evaporated milk * 1/8 teaspoon yellow food color
* 5 oz coconut milk


1. Hand whisk eggs until well blended. Add evaporated milk, yellow food color, vanilla extract and mix well. combine cornstarch and 4 oz water and mix well. Add to egg mixture and stir until well blended. Set aside.

2. In a medium pan, combine coconut milk, butter or margarine, sugar and remaining water. Bring to a boil on medium heat then gradually whisk in the above egg mixture, stirring constantly until custard thicken and cooked. Cool completely.

3. Refrigerate 4 hours or overnight before using.

Published by

Chef Thai Lam

I am Thai Lam and I have been a Dim Sum Chef for 26 years at various famous Chinese restaurants from Chicago to Los Angeles and Washington D.C. I specialize in Hong Kong style Dim Sum and have held cooking seminars for more than two years.

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