How to make soft and creamy banana custard buns, fragrant and sweet

How to make banana custard buns

• 1

  Cook the banana custard mixture

  Add 2 egg yolks, 20g sugar, 12g cornstarch, and 200ml hot banana milk into a pot and stir well.

  Next, place the pot on the stove and continue stirring the mixture over low heat until it thickens, then turn off the heat.

  
• 2

  Pouring the mold and freezing the custard filling

  Next, pour the banana custard into a round mold and place it in the refrigerator until it is set.

  
• 3

  Mix and knead the bun dough

  In a dough mixer, add 130g of number 8 flour, 70g of number 13 flour, 3g of baking powder, 10g of sugar, and 3g of salt, then mix well.

  Next, add 3g of instant yeast, 130ml of banana milk, and a bit of yellow food coloring. Turn on the dough mixer for 5 minutes until the ingredients stick together into a mass.

  After that, add 10g of unsalted butter and continue kneading until you have a soft and smooth dough that does not stick to your hands when touched.

  Note:

  • Do not add salt directly to the yeast as it will kill the yeast or weaken its activity. You should mix the flour with the salt first and then add the yeast.
  • If you are not using instant dry yeast, you need to activate the yeast with warm water or milk at 32 – 38 degrees Celsius (not exceeding 40 degrees Celsius), stir well and let it sit for 5 – 10 minutes until the yeast expands and forms a texture similar to crab bricks. Do not let it get hotter as it will kill the yeast or weaken its activity).

  Tip: If you do not have a dough mixer, you can knead by hand. Kneading the bun dough does not require creating a tight film like bread; you just need to knead until the dough forms a soft and elastic mass, with a smooth surface that does not stick to your hands when touched.

  

  

  

  
• 4

  Divide and proof the dough

  Place the dough on the table, divide it into 8 equal parts, and then roll them into balls. Next, cover them tightly with plastic wrap for 15 minutes.

  
• 5

  Roll out the dough and wrap the banana custard filling

  Use a rolling pin to flatten each piece of dough, then place the banana custard filling in the center, pinch the edges of the dough closed, and roll it into a ball.

  

  
• 6

  Steam the buns

  Place the buns on a piece of parchment paper and arrange them in the steamer. Next, place the steamer over a pot of hot water at about 50 degrees Celsius, cover tightly, and proof for another 30 minutes.

  After 30 minutes, cover the pot with a cloth, close the lid tightly, and steam over medium heat for 15 minutes until cooked.

  

  
• 7

  Final Product

  The steamed buns are fragrant with the smell of bananas, the dough is soft and fluffy, slightly chewy, blending perfectly with the melting banana custard filling, rich and creamy, just a taste will leave you in ecstasy.