I really like the soft, fluffy buns you get in dim sum restaurants. I've made meat baozi before, but I wanted to try custard lava buns and flower buns. My shaping on the flower buns was incorrect despite the many video tutorials I watched (and forgot). There were also a lot of substitutions because I broke our container of Chinese five-spice, I didn't have coconut milk, etc. 

The meat bun filling recipe doesn't have real measurements listed since I've always made it by taste. I wrote the seasonings in order of descending amount.

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Dough Recipe:

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• 50 g sugar (1/4 cup)

• 5 g yeast (3/4 teaspoon)

• 175 g milk or water (3/4 cup)

• 20 g oil (1 Tablespoon + 1 teaspoon)

• 350 g cake flour or all-purpose flour (3 cups + 2 Tablespoons)

• 5 g kosher salt (1 teaspoon)

• 6 g baking powder (1 teaspoon)

 

1. Combine sugar, yeast, and milk together and let sit for 5 minutes. Add in oil, cake flour, salt and baking powder.

2. Mix by hand or with a stand mixer fitted with a dough hook until a smooth ball is formed.

3. Light grease a mixing bowl and place the dough inside. Cover, and proof about 1 hour, or until doubled in size. 

4. Punch dough down to release air bubbles, then divide in 12 equal portions. Roll each portion in a ball. For stuffed buns, flatten each ball into a circle, with the edges thinner than the center.

   • Alternatively, you can roll the dough into a log and cut into 12 equal pieces for plain mantou (not pictured). 

   • Or you can roll the dough in a long rectangle and cut to make flower buns (black sesame buns and scallion buns pictured above). See below for recipes.

5. Fill with desired filling. Pinch closed.

6. Place each bun with a small square of parchment or waxed paper.

7. Cover the buns and proof until 1.5x the original size, about another hour.

8. Prepare a steamer. Bring the water to a boil, then lower to medium-low heat.

9. Add the buns in the steamer and steam for 15-18 minutes.

10. Turn off heat but do not remove lid for at least 5 minutes. This will prevent wrinkes and shrinking.

11. Remove buns to a cooling rack.

    • Buns will keep in the fridge for a few days. You can also freeze cooked buns and microwave and enjoy at a later date. Wrap in a damp paper towel when microwaving to retain moisture.

    • You can also freeze the shaped, unproofed buns. When you're ready to steam them, you must leave them out to thaw and proof.

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Pork and Scallion Bun (Here's a vague description of what I put inside)

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• 1 lb. ground pork

• 1 bunch diced scallions or Chinese chives

• Crumbled soft tofu, optional

• Minced shrimp, optional

• 6 cloves minced garlic

• 1-2 tsp. grated ginger

• Soy sauce

• Sesame oil

• Chinkiang vinegar

• Oyster sauce

• Leftover egg white for binding

• Salt and pepper

• 1 recipe baozi dough

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1. Mix filling ingredients together to taste. Place a heaping tablespoon of mixture in the center of each dough ball, then pleat the bun to close the filling inside.
    

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Salted Egg Yolk Lava Custard Bun
 

• 4 salted egg yolks, rinsed and steamed over high heat for 10 minutes

  • You can easily make your own by separating 4 chicken or duck eggs. Save whites for another project. Add a 1/4-inch layer of kosher salt (or a 50-50 mixture of salt and white sugar) in a rimmed container, and dimple some wells to place the egg yolks inside. Carefully place the yolks in each well, making sure not to break any. Cover with more salt/salt-sugar and let sit for at least 3 days. When ready to use, rinse off the yolks.

• 55 g sweetened condensed milk, or more depending on sweetness preference

• 50 g unsalted butter, softened

• 50 g coconut milk or heavy cream

• 30 g dry milk powder

• 1 recipe baozi dough

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1. Mash the salted egg yolks. Combine with the rest of the ingredients and mix until a smooth custard is formed. (I had to put mine in a blender.) Refrigerate one hour​

2. Portion into 12 equal-sized balls and place in the center of each bun 

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Scallion Flower Bun

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• 1 recipe baozi dough

• 1/3 cup diced scallions

• 1 Tbsp toasted sesame oil

• Sprinkling of Chinese five-spice powder, salt, and pepper
   

1. After first proof, roll dough into a wide rectangle. Spread sesame oil over the surface, then sprinkle with the spices and scallions.

2. Fold the dough into thirds and cut into 24 equal pieces Stack two pieces on top of each other and press down the center with a chopstick. Lift the dough and stretch it longer. Fold the dough in half over the chopstick, twist the chopstick twice, and press down to seal the ends. You can also use the shaping method in this video.

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Black Sesame Flower Bun

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• 1 recipe baozi dough

• 3 Tbsp. black sesame powder (or roasted black sesames ground into a powder)

• 3 Tbsp granulated sugar

• 1 Tbsp. butter, melted
   

1. After first proof, roll dough into a wide rectangle. Spread butter over the surface, then sprinkle with the sugar and black sesame powder.

2. Fold the dough into thirds and cut into 24 equal pieces Stack two pieces on top of each other and press down the center with a chopstick. Lift the dough and stretch it longer. Fold the dough in half over the chopstick, twist the chopstick twice, and press down to seal the ends. You can also use the shaping method in this video.