Monday 14 January 2013


A trip to the Chinese bakery is always a delight. The sweet bread dough is always light and airy. The fillings are so different from Western breads and I can't make up my mind which to choose. I am quite partial to char siu buns but my husband and son love the custard filled ones.

When I make bread buns, I make an assortment of fillings since the bread dough recipe makes quite a lot. I made asado buns and decided to make custard buns as well. The recipe for the filling is for a whole recipe of dough. Use half if you are making other fillings as well. 

These buns are also tasty baked plain then filled with any fillings of your choice.

Recipe for the buns here.

Ingredients for the custard filling:

10 egg yolks
2 c. condensed milk
1/4 c. butter 
2 tsps. vanilla 

Mix the egg yolks, condensed milk, butter and vanilla in a saucepan. Cook on low heat, while constantly stirring, until thick. Leave to cool. Use as filling for the buns.

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