Thai Food Made Easy | CREME EGG BAO BUN
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CREME EGG BAO BUN

 

 

 

CREME EGG BAO BUN

Creme Egg Bao Bun

Serve: 3-4

Ingredients:

6                                               Creme Egg

300 gram                               Self Raising Flour

10 gram                                  Dry Yeast

220ml                                     Warm Milk

2 tablespoon                          Caster sugar

1/4 teaspoon                          Salt

 

 

 

 

Method

– Mix the warm milk and dry yeast in a small bowl.

-Put the self-raising flour, caster sugar and salt into a large mixing bowl, add the liquid mixture and stir with a fork (I used a chop stick).

-Use your hands to knead the mixture until it forms a dough. I kneaded the dough for 5-8 minutes. Cover with cling film and proof the dough until it doubles in size. Approx 1 hour.

-Knead for a further five minutes and cut the dough into 6 portions. Shape each portion into round balls and proof for a further 20 minutes.

-Use the rolling pin to flatten the dough into a round shape. Approx  15 diameter.

-Remove the foil from the creme egg. Place the creme egg into the middle of the flattened dough. Fold each corner and cover the egg well. Gently roll, apply slight pressure to shape the bao into a lovely round ball. Repeat the same process for 5 more creme eggs.

-Proof for further 10-15 minutes.

-Steam the Creme Egg Bao Buns in a high heat for 15 minutes. Turn the hob off and leave the baos in the steamer for a further 5 minutes.

-Serve and enjoy these Chocolate Bao Buns immediately.

Tip:

– Click here to find out what is proofing means?

-Make sure you remove the steamer lid quickly to avoid the condensation water getting on the buns.

-You can replace the chocolate Creme Egg with sweet stuffing, sweet red bean paste or even a thick custard. Happy cooking!