Peach buns are ever so cute! They are a trendy spin on the classic Chinese steamed bun usually eaten at breakfast time, or "mantou" (馒头).
The custard filling adds a sweet and gooey surprise inside the fluffy buns. You could also add other fillings such as red bean paste, chocolate, or leave it plain.
I brushed diluted red food coloring over the "cheeks" of the peaches and pinched on a couple green tea flavored leaves at the ends. If you use food coloring, the leaves will appear brighter than if you use matcha powder.
Unfortunately, my instant yeast was long expired and my dough didn't rise as expected. Make sure your yeast is still alive before you attempt this recipe! It should yield a fluffier bun that is not as dense as mine.
These buns can keep around a week in the fridge and steamed again when ready to eat, although they are tastier when fresh.
The custard filling adds a sweet and gooey surprise inside the fluffy buns. You could also add other fillings such as red bean paste, chocolate, or leave it plain.
I brushed diluted red food coloring over the "cheeks" of the peaches and pinched on a couple green tea flavored leaves at the ends. If you use food coloring, the leaves will appear brighter than if you use matcha powder.
Unfortunately, my instant yeast was long expired and my dough didn't rise as expected. Make sure your yeast is still alive before you attempt this recipe! It should yield a fluffier bun that is not as dense as mine.
These buns can keep around a week in the fridge and steamed again when ready to eat, although they are tastier when fresh.
Steamed Peach Buns with Custard Filling
makes 20 small buns
takes 2 hours
Ingredients for buns
2/3 cup warm water
1/4 cup sugar
4 g instant yeast
1 1/2 cup flour
1/3 cup cornstarch
1 tablespoon vegetable oil
1 pinch salt
1/3 cup cornstarch
1 tablespoon vegetable oil
1 pinch salt
3 drops red food coloring and 1 tablespoon water
1 teaspoon matcha powder or 1 drop green food coloring
Ingredients for custard filling
3 egg yolks
1/4 cup sugar
1 teaspoon flour
1 teaspoon flour
1 teaspoon cornstarch
1 cup milk
1 teaspoon vanilla extract
1 cup milk
1 teaspoon vanilla extract
Method
- Combine the water, yeast, and sugar.
- Combine flour, starch and salt in a separate bowl. Slowly mix in yeast mixture and vegetable oil until a smooth dough is formed. Rest the dough for a few minutes if it gets too difficult to mix.
- Cover the dough with a wet paper towel or cheesecloth for 30 minutes.
- Meanwhile, make the custard filling. Beat the egg yolks and sugar in a saucepan until it becomes a light yellow color.
- Slowly add in the flour and cornstarch, making sure the mixture is smooth.
- Put pan over low heat and pour in the milk and vanilla extract. Continue to stir so the custard will cook evenly. Keep the mixture steaming but not boiling for 10 minutes. When done, the custard should be able to hold its' shape but still be very moist. Transfer to a covered bowl and chill until ready to use.
- Once the dough is ready, set aside a small portion to be used as the leaves of the peach. Color this portion green using matcha or food coloring and knead until color is well distributed.
- Flour the kneading surface to prevent sticking. Pinch off small balls of dough and flatten it out into a circle. Spoon the custard into the center of the dough and wrap it up. Roll the dough in hands until round. Make one end slightly pointy, and use a toothpick to imprint a line starting from the pointy end of the peach. Shape green leaves and use a toothpick to place the leaves on the peach.
- Mix the red food coloring with water to dilute the color. Using a brush, paint both sides of each peach. Place finished buns on steamer liners in steamer baskets.
- Bring the water in the steamer to a boil and then place the baskets with buns on the steamer. Turn to a low simmer for 10 minutes, then serve the buns.
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