Orange Custard Steamed Buns: Sweet, Fragrant and Generously Filled

Let's fire up the stove and make something easy and delicious that everyone can enjoy: orange custard steamed buns (salapao). They're sweet, fragrant and generously filled, so moreish you won't be able to stop, and we're sure everyone will love them.

Today MK Unigroup introduces orange custard steamed buns. Salapao is a traditional Chinese dish, and we've combined it with the orange, an auspicious fruit for Chinese people. Naturally they're delicious, sweet and fragrant, and wonderfully cheerful to eat.

Steamed Bun Dough Ingredients

Part 1: Starter Dough

• 200 ml warm water
• 2 tbsp sugar
• 1 tbsp yeast
• 375 g salapao (bun) flour (we used Bua Daeng all-purpose flour)

Part 2: Main Dough

• 150 g Bua Daeng salapao flour
• 1 tsp salt
• 2 tbsp baking powder
• 10 g SP brand dough improver (optional)
• 40 ml water
• 100 g sugar
• 25 g shortening
• 50 g vegetable oil

Custard Cream Filling

• 4 eggs
• 3/4 cup sugar
• 2 tbsp cornflour
• 2 tbsp all-purpose flour
• 2 tbsp custard powder
• 1 tsp vanilla extract
• 2 tbsp milk powder
• 1 cup melted unsalted butter
• 1/2 cup plain fresh milk

How to Make Orange Custard Steamed Buns

1. Start with the custard filling, as it needs to cool before you fill the buns. Crack 4 eggs into a mixing bowl and beat well. Add the sugar and whisk until dissolved, then add the cornflour, all-purpose flour, custard powder and milk powder and whisk until well combined.
2. Add the liquid vanilla extract (it smells wonderful) and stir well. Pour through a sieve to strain out any bits of egg and flour so the custard is smooth.
3. Next, cook it over a bain-marie: bring a pot of water to the boil and set the bowl of strained custard over it. Stir constantly while gradually pouring in the melted butter, and cook until as thick as you like. When it's ready, the whisk will leave trails and the custard will be thick like a paste. Pour into a bowl and cover with cling film pressed directly onto the surface so no air gets in. Refrigerate until completely cold.
4. Now make the bun dough, starting with the starter. Mix the warm water with the sugar, add the yeast, stir and leave for 5 minutes. Sift the Bua Daeng flour into a bowl, pour in the yeast mixture and combine. You can knead by machine or by hand.
5. Knead for about 20 minutes by machine, or about 30 minutes by hand, until smooth. Cover with plastic and leave at room temperature (we rested ours in the oven, switched off) for 1 hour.
6. Next, make the main dough by combining the Part 1 starter with the Part 2 flour.
7. Put all the dry ingredients (flour, baking powder and salt) into the mixer bowl and knead by machine, or by hand, which takes a little longer.
8. Dissolve the sugar in the water for the main dough. While kneading, gradually add the shortening, vegetable oil and sugar water, and knead until well combined. Knead by machine for 20–25 minutes on speeds 1 to 3, scraping the dough down into the bowl to help it combine, until smooth. Shape into a ball by hand, return it to the bowl and rest for another hour.
9. After resting, the combined dough will have doubled in size. Punch it down gently to release the air, then knead briefly by hand. If it sticks, dust your hands with a little starch, though in our experience it no longer sticks, and the dough looks soft and stringy.
10. Once smooth, cut the dough into small 30 g pieces (you'll get about 25), roll into balls, place on a tray, cover with muslin and rest for 15 minutes.
11. Meanwhile, take the set custard out of the fridge and shape it into balls. We used an ice-cream scoop; if weighing, about 20 g each is ideal, or slightly more, but too much and the dough may not close. Place on a tray.
12. After 15 minutes, shape the buns. Roll each piece of dough into a round, place a ball of custard in the centre, pinch the dough closed to seal, turn it over and roll it into a smooth ball. Place each bun on a square of baking paper and arrange them in the steamer, spaced apart so the steam can circulate. Rest the buns in the steamer for 10–15 minutes before steaming.
13. Bring the water to a rolling boil and place the buns over it. For this recipe we steamed two tiers at once for about 20 minutes, after which the buns are cooked and look delicious. Remove them from the steamer immediately and place them on a rack so the bottoms don't get soggy.

So what do you think of these orange custard steamed buns? Once you've tried making them, you'll be hooked on their sweet fragrance and generous filling, perfect any time of day.