Bunny Custard Steamed Buns

5 from 12 votes

These are the CUTEST steamed buns you could ever make! They're soft, pillowy and filled with a rich custard. They're perfect to celebrate Lunar New Year (The Year of the Rabbit), Easter, or just to make any time you're feeling like some comforting Asian treats.

Course: Dessert, Snack

Cuisine: Chinese

Yield: buns

Calories: 329kcal

Author: Emma Choi

Prep Time: 1

Active Time: 10

Resting Time: 2 30

Total Time: 3 40

Equipment

Ingredients

custard

2 egg yolks
40 g sugar
13 g cake flour
13 g cornstarch
140 ml milk
30 g unsalted butter

dough

250 g all-purpose flour
3 tbsp sugar
3 g instant yeast
140 ml cold milk (Note 2)
1 tbsp cooking oil
red food coloring
black food coloring
6 black sesame seeds

US - M

Instructions

custard

Prepare the custard - whisk egg yolks, sugar, cake flour and cornstarch together. Add in milk and combine together.
In a pan, melt the butter then add the custard mixture and cook on medium heat until the custard becomes thick and dry.
Transfer the custard to a container and let it cool in the refrigerator for 2 hours.
Once the custard has cooled, divide it into 6 equal parts and shape 6 balls (each ball should equal 34 g / 1.2 oz)

dough

Prepare the dough - in the stand mixer bowl, add all-purpose flour, sugar, instant yeast, cold milk and cooking oil. Use the hook attachment and knead on medium speed for 10 minutes. The dough should look smooth. If not, keep kneading it (Note 1).
Shape the body - cut 310 g / 11 oz of dough. Then divide it into 6 equal parts (each part should weigh 51g / 1.8 oz). Knead by hand each piece of dough and shape a ball. Cover it with a wet towel while you repeat this step for the 6 parts. The wet towel will prevent the dough from drying.
Using a rolling pin, flatten each piece of dough. Place a custard ball in the centre and pull up all sides then seal the bun. Place the dough on your working surface, and use your hands to slightly shape the dough into an oval shape. Place it on a piece of baking paper then cover it back with a wet towel. Repeat for each piece of dough.
Shape ears - from the remaining dough, cut off 72g / 2.53 oz. Then divide it into 12 equal parts (each part should weigh 6g / 0.21 oz). Shape each piece of dough into ears. Flatten the end part and dip it into a bit of milk so that it helps stick to the head. Stick the ears at the back of the head.
Shape bowknots - from the remaining dough, cut off 30g / 1.05 oz. Add a few drops of red food coloring - the amount depends on the food coloring brand and type you are using (Note 3). Knead the dough until the color becomes light pink and even throughout the dough. Using a knife, cut the dough and shape some bowknots. Then use some leftover dough to roll a thin log and place it vertically in the middle of the bowknot. Dip your finger into milk and wet the top of the body where you want to place the bowknot. Stick the bowknot onto the head.
Shape eyes - use the remaining piece of dough and add in some black food coloring. Knead until the color becomes even. Use a rolling pin to flatten the dough (1mm / 0.03” thick). Use a straw to cut out 12 eyes. Dip your finger in a bit of milk and wet the area where you will stick the eyes. Stick the eyes.
Make the nose - dip your finger in some milk and wet the area where you will place the nose. Grab 1 black sesame seed and place it on the bun.
Make the cheeks - pour a few red food coloring drops into a small bowl or plate. Dip the tip of a kitchen towel in it and dab it onto the bun where the cheeks are.
Proofing - let the buns rest for 30 minutes.
Steam the buns - steam the buns for 10 minutes. Make sure you leave enough space in between each other since they will slightly increase in size. You won’t be able to fit the 6 of them in your steamer, so steam them in batches. Once cooked, do not open the lid and leave them in (lid closed) for 10 more minutes. This is optional but will allow the buns not to wrinkle and keep their perfectly smooth surface.
Serve while they’re still warm.

Notes

1. Dough: it is important to knead the dough long enough until the surface becomes smooth. If not, your buns will get some wrinkles.

2. Milk: make sure to use cold milk so that it prevents the yeast from activating too quickly and gives you the time to shape the buns.

3. Food coloring: depending on the brand and type of food coloring you’re using, you may need a different quantity of food coloring to reach the desired color.

Nutrition