Bao with egg cream

5 pers.
30 min
15 min
Bao with egg cream

Ingredients for :

5 people

For the bao bun:

250 g Flour
Powdered sugar
50 g Powdered sugar
Baker's yeast
1 Bag Baker's yeast
15 cl Waters

For the pastry cream:

The Whipping Cream Paysan Breton
25 cl The Whipping Cream Paysan Breton
Egg yolk
3 Units Egg yolks
Powdered sugar
50 g Powdered sugar
20 g Flour
1 Vanille

Method :

  1. Preparation of the bao bun:
  2. Mix flour, sugar, baking powder and salt in a large bowl. Add the warm water and knead the dough until it is smooth and elastic. Cover the bowl with a damp cloth and leave to rise in a warm place for about 1 hour, until the dough has doubled in volume.
  3. Preparation of the pastry cream:
  4. In a saucepan, whisk together the egg yolks, sugar, flour and vanilla. Bring the heavy cream to a simmer in another saucepan. Slowly pour it over the egg mixture, whisking constantly. Return to the saucepan and cook over low heat, stirring constantly, until the cream thickens. Remove from heat and allow to cool. Cover and refrigerate.
  5. Baos shaping:
  6. Once the dough has risen, knead it briefly and divide it into 10 equal portions. Roll out each portion into a disk about 10cm in diameter. Place a tablespoon of crème pâtissière in the center of each disk. Gather the edges of the disc around the cream and pinch them together to seal the bao.
  7. Cooking:
  8. Prepare a steamer by lining it with parchment paper and perforating it with small holes. Place the dumplings in the steamer with enough space between them. Steam for about 15 minutes, or until the dumplings are puffed and cooked through.

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