Banh Bao Nhan Custard (Steamed Custard Buns), No Added Refined Sugar

Method

1. Warm 8ml unsweetened oat milk, stir in 1.4g kOBE Monk Fruit Blend until dissolved, then stir in 1.5g instant yeast and leave it for 10 to 15 minutes until it blooms.
2. Put 125g all purpose flour, 60ml unsweetened oat milk, 15ml cooking oil and the yeast mixture in a bowl and mix until everything comes together.
3. Turn the dough onto the counter and knead by hand for about 10 to 15 minutes until the surface is fairly smooth and a pressed dent springs back.
4. Brush a bowl with a thin layer of oil, add the dough, turn it to coat, cover it tightly and proof at 25 to 38 degrees C until it has risen about 2.4 to 3 times.
5. For the filling, put 2 egg yolks in a bowl, sift in 27g kOBE Monk Fruit Blend and whisk gently until combined.
6. Sift 15g milk powder into the bowl and mix it into the egg and blend.
7. Add 70g coconut milk and 80g oat milk, sift in 20g cornstarch and whisk until completely smooth, then strain the mixture into a saucepan.
8. Cook over medium heat, stirring constantly and evenly, until the custard is cooked and slightly thick, then take it off the heat, stir in 20g unsalted butter and 2 to 3ml vanilla extract, and pour it into a bowl to cool.
9. Divide the dough into 8 pieces of about 35 to 40g and the filling into 8 pieces of about 23 to 25g.
10. Roll each piece of dough into a ball and flatten it into a round, rest it briefly, roll it once more, add the filling and seal it in.
11. Bring the water in the steamer to a boil and steam the buns for 7 to 10 minutes over high heat, keeping the lid on the whole time.

Tips

• A filling that thickens fast and turns grainy comes back smooth off the heat with a hard whisking.
• Steaming that runs too long wrinkles the skin.
• The buns are at their best straight from the steamer, while the filling is still warm and soft.
• Proof the dough until it has grown 2.4 to 3 times before shaping, since an underproofed dough gives a dense skin and a yellowed surface.