Making custard buns
Remember the cooking books mentioned in my previous post? The ones I picked up from Daiso a few weeks ago? They have really good recipes featured inside that aren't not too difficult or complicated. The only catch is you'll have to read/understand the language since the book is wholly written in Japanese... :p
I originally intended to make pudding today! But I bought the wrong kind of cups and they are not heat resistant so I had no choice but to shelve pudding making plans.. Figured I should try making custard buns since I had all necessary ingredients on hand..
Custard filling after much mixing and moulding
And so, I spent the entire afternoon slaving in the kitchen, kneading the dough, whisking the custard.. Boy, I should have resorted to the electronic mixer instead.. The dough was a sticky affair, custard was not too bad though the repetitive steps and constant mixing felt quite taxing for the arms...
I'm a big lover of all things custard: custard puff, custard cream taiyaki, custard buns with gooey yellow filling (liu sha bao!!!)... Didn't expect that I would be making my own custard buns one day! Heh :) I'm glad the buns eventually turned out perfect. I was a little worried since the bun skin was a tad sticker than expected, but it rose well in the steamer, and gave a beautiful round finish!
That's how it's supposed to look like as shown in the cooking book..
The end product looking real good!
*beams*
The custard wasn't as creamy or watery as those 'liu sha bao' served in restaurants. I'm not quite sure how they manage to get it so runny, but I'll tweak the recipe a little next time and see if I get the same outcome! That said, the buns still taste as delectable! Not overly sweet or dry, fluffy and moist.
Yay to a successful attempt! Next up, pudding & strawberry shortcake! I just bought piping bags, a cake mould, and some other necessary tools . Can't wait to get started on my strawberry shortcake though I'm gonna be swamped with work over the weekend + next week. Hopefully there's some free time to try out these recipes!
And since I'm bent on perfecting my apple caramel cake, I'm going to get myself a smaller pan so that it'll fit better and not turn out to be a shapeless looking cake.