Actually I have a problem translating the name of this dessert for it’s a Chinese dish. You can see this dessert in many Hong Kong restaurants and we often call it “奶皇包” in Chinese. Traditional recipe is very troublesome and has high Calories for the stuffing always contains lots of unnecessary fat and sugar.
In this recipe I still use waffle/pancake powder as one of the articles before which introduced the approach to dorayaki. (The pancake powder is really very very very convenient.) Besides, formal bun’s stuffing is usually made of egg yolk, whipped cream, and sometimes even green bean paste. I choose the custard I made before to substitute for the traditional one so that we can save more time and reduce the possibility of failure.
This time I want to make “dough” so I add water (you can replace it with milk or soymilk as you like, and the smell will change with your liquid) slowly while kneading the powder (about 150 ml). You can see the powder becomes dough gradually. Don’t add all of the water at a time, this step needs you to be patient and tender.
Wrap the dough with food wrap and place it aside for 20 minutes. However, it won’t inflate for there’s no yeast. Because of baking powder and flour, the dough will be much brighter and softer.
Make the dough a strip and divide it into four equal parts. Knead each part to the shape of ball and then roll them into slices, but remember the depth of the middle should be thicker than the rest of the circle.
Put cooled custard in the middle of the slice and wrap it. After four buns are formed, steam them on high flame for ten minutes.
It the best time to eat them when they just come out from the pan. Pay attention to the delicious and hot stuffing! (However, this is one of the joyfulness of eating it.)
It is really helpful to know with waffle/pancake powder, this kind of dessert also can be made. Western dessert recipes are more familiar and didn't know that with almost the same ingredients, we can make this dessert.
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