Chinese Creamy Custard Cake
“The cake baked using a traditional method has a special taste which mingles the hard and the soft. The outer offers a crunchy and crispy taste, while the stuffing gives a soft and smooth treat. It reminds me of the gate tower in Chaozhou, China. The pillars and tiles equip the tower with a solid shield, however, what is reserved inside is actually soft and delicate —— like the culture and history of the whole nation.” – Intern Yujia
Dough:
- 2 eggs
- 2 yolks
- 75g of sugar
- 100g of milk
- 170g of butter
- 340g of plain flour
- 20g of honey
- 10g of milk powder
- 75g of water
- 2g of baking powder
- Salt
Filling:
- 2 eggs
- 2 yolks
- 65g of sugar
- 100g of milk
- 40g of butter
- 10g of milk powder
- 40g of plain flour
- Salt
Make the creamy custard filling first:
- Warm the butter. Add eggs, yolks, sugar, milk, a bit of salt, and mix them well. While is it done, sift the flour and milk powder in to the mixture.
- Pour the mixture into the pot and keep stirring it with medium heat for 6-7 min. until the liquid slowly becoming thickness. Take the creamy custard out and allow to cool.
Make the dough as follows:
- Mix flour, butter, honey, sugar, water and baking powder.
- Roll the dough into balls about the size of walnut.
Then:
- Press the balls flat with your hands and put a tablespoon of filling on top before shaping them into small, closed buns. Press the buns flat again.
- Place on a baking tray and bake for 20 min. at 190 degrees.
- Take the cakes out and allow to cool.
This ArchiFood recipe is from our intern Yujia.
