*Chinese Steamed Custard Buns
2 ½ oz butter
½ c. sugar
¼ c. custard powder
¼ c. corn starch
1 c. milk
4 c. flour
7-8 tsp. baking powder
1 c. sugar
2 tbsp (1 oz) lard
1 tsp. vinegar
1 c. cold water
24 2 ½" parchment paper or paper muffin cups
Melt butter. Mix in custard powder and corn starch in a separate bowl. Beat eggs and sugar until sugar dissolves. Stir in butter, custard powder and corn starch. Add milk. Steam the mixture over rolling hot water for 15 minutes. Take the filling and stir again. If it’s too lumpy, add more milk until it’s smooth. Return the custard to the rolling hot water and steam for another 15 minutes. Let it cool completely.
Combine the flour and baking powder in a large bowl. Cut the lard into the flour until the mixture resembles fine crumbs. Mix in sugar and vinegar. Gradually add water. Use one hand to mix until it just holds and forms a dough. Add a little more more water if 1 cup is not enough. Leave the dough in the bowl and cover it with a damp towel for half-an-hour. Divide the dough into four portions. Divide each portion again into 6 balls. Use a rolling pin or fingers to flatten each roll into a 3" or 4" round. Stuff in the desired amount of filling and squeeze the opening closed to form a bun. Place on top of parchment paper and then arrange in a steamer for steaming.
*Ginger Milk Custard
2 T ginger juice*
2 egg whites
1 egg yolk
2 cups fresh milk
3 T sugar
Whisk the egg whites, yolk and ginger juice.In a small pot, heat milk and sugar, stirring to dissolve the sugar, and remove from heat when milk begins to simmer, just about to boil.Pour the hot milk into the egg mixture, whisking quickly. Strain into 6 or 7 ramekins or heat-proof cups.Steam 4 to 5 min at high heat. Do not oversteam it, or the oil from the milk will form a layer on top. The custard will be runny when hot and more curdled when cold. Leave to cool, then chill in fridge.
# Note: Freezing the ginger will make it easier to grate and extract the juice.
*Chinese Ginger Egg White Pudding
1 tbsp sugar
A knob of old ginger
2 fresh egg whites
Pound ginger and extract the juice. Keep 1 ½ tbsp of ginger in a bowl with a cover. Keep aside.
Place 180ml milk and sugar together. Stir till sugar is dissolved add in egg white.Beat lightly, strain through a sieve into a small pot. Keep it over low heat. Stir at all times till it comes to a boiling point. Take it off the heat and pour directly into no.Cover it for 15 minutes to allow pudding to set. Serve.
1/2 cup light soy sauce
1/4 cup red wine vinegar
2 teaspoons minced ginger
2 tablespoons brown sugar
2 spring onions (green onions, scallions), chopped
In a small bowl, combine the soy sauce, red wine vinegar and minced ginger. Set aside.
In a small heavy saucepan, melt the brown sugar on high heat, stirring rapidly, until it is just melted but not burnt. Add the soy sauce and red wine mixture. Bring to boil until brown sugar is melted again (it will harden temporarily after the soy sauce mixture is added).Remove from the heat, pour into a serving dish and garnish with the chopped spring onions. Serve with potstickers, gyoza or other Chinese dumplings.
*Ginger Scallion Sauce
2 tablespoons dark soy sauce
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons water or chicken broth
1 teaspoon brown sugar, or to taste
6 scallions (green onions, spring onions), ends removed, finely chopped
1 2-inch slice fresh ginger, peeled and finely chopped
1 green or red chili pepper, de-seeded and sliced
3 tablespoons peanut or vegetable oil
Combine the soy sauce, water, and sugar in a small heatproof bowl. Stir in the scallions, ginger, and chopped chili pepper.Heat the oil in a heavy saucepan over medium heat for about 5 minutes, until it is shimmering on the bottom and very hot but not yet smoking (about 300 degrees Fahrenheit).
Carefully pour the oil into the scallion/ginger mixture. It will sizzle for a few seconds. Once it stops sizzling, stir, and then let stand for 2 minutes before serving.