Bao with Custard Filling

🥘 Ingredients

• dry yeast 3 g
• milk 75 g
• sugar 30 g
• milk 75 g
• flour 300 g
• baking powder 3 g
• eggs 2
• sugar 20 g
• salt 1 ml
• vanilla powder 20 g
• cornstarch 40 g
• butter 60 g
• condensed milk 60 g
• coconut cream 60 g
• vanilla extract 5 ml

1. 1

   For the dough: Dissolve dry yeast in milk in bowl 1. Dissolve sugar in milk in bowl 2. Mix and sift flour (fine) and baking powder in bowl 3.
2. 2

   Pour the yeast solution first, then the sugar solution over the flour mixture. Knead for 8 minutes until smooth. Let rest for 30 minutes .
3. 3

   Shape the dough into a cylinder and divide into 16 pieces. Cover pieces with lid to prevent drying.
4. 4

   For each piece, shape into a circle. Roll out, fold, roll out, fold. Repeat a few times. Add filling and fold like a pouch.
5. 5

   Bring water to boil in a pot . Place pouches in a steamer (around 30°C). Let rise for 15-20 minutes at 30°C.
6. 6

   Increase heat until steam appears. Set timer for 5 minutes . After 5 minutes, turn off heat and let stand for another 5 minutes .
7. 7

   For the custard filling: Beat eggs with sugar in a bowl . Add salt , vanilla powder , and cornstarch . Mix well. Add yellow coloring if desired.
8. 8

   Place butter , condensed milk , and coconut cream in a pot and melt together. Do not overheat.
9. 9

   Ensure butter mixture and egg mixture are similar temperatures, then combine in the pot. Add vanilla extract .
10. 10

    Heat on low temperature until thickened, about 8 minutes . Let cool and refrigerate in refrigerator . Roll into balls to use as filling for the bao.