HK custard steamed bao

I don't really know what the difference is between this recipe and the one which involves more ingredients such as 3 flours and salted butter that i used here but until I have time to try both (and i'm not really a fan of making custard from scratch), I thought I'd give this recipe a try. It is by the same blogger who gave me this highly successful black sesame bao that only needed one proofing, so I'm more keen to try this recipe. This recipe by LinXianShen again.

Custard 

Ingredients

4 egg yolks

150ml milk

30g corn starch

30g normal flour

1 tbsp sugar

30g oil

Method

1. Pour ingredients into a non-stick saucepan or pot. Stir on a small fire. Stir until it comes together and is workable and can be folded, much like a dough. It should not stick to the pan.

2. Wrap with plastic wrap and it should tough the surface so the custard doesn't form a skin. Chill for at least 3 hours.

3. Divide into 10 portions and roll into balls.

Bao (makes 10)

Ingredients

400g flour (seems like normal flour)

5g sugar

4g yeast

200ml warm water

Method

1. Pour ingredients into a mixing bowl. With a pair of chopsticks, stir until the dough comes together into a claggy ball.

2. Knead into a ball with a smooth surface, about 10 to 15 mins.

3. Roll out into a rectangle, around ½ inch thick. Use a cutter to cut out circles of around 5cm diameter. Otherwise divide into 10 portions, roll into balls, then using the usual bao method to roll out a disc with thinner edges than at the centre.

4. Wrap each custard ball in the discs and crimp together using bao wrapping technique. Turn it seam facing downwards. Use a cupping motion to create a rounder bal.

5. Place each bao straight onto parchment into the steamer. Allow to proof for around 25 mins until the baos expand to about 1.5 times. Press a finger gently on the bao surface and the indentation should spring back.

6. Place the steamer on top of a wok of room temp water and turn up the flame to maximum. Steam for 15 minutes then turn off the fire and leave covered for 3 minutes. Serve immediately.