Steamed Carrot Buns with Fresh Ginger Custard Recipe
Sweet steamed buns colored with carrot juice and filled with ginger pudding
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.
Cooking tools:
- Stand mixer
- Steamer basket
- Fine-mesh sieve
- Piping bag
- Offset spatula
- Kitchen scale
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Plastic wrap
- Parchment paper
- Baking sheet
- Plate
- Skillet
- Pot
- Airtight container
- Refrigerator
- Stove
- Chef's knife
Ingredients
- 1 cup (227g) milk
- 1/2 cup (113g) heavy cream
- one 1" piece (12g) fresh ginger, scrubbed and coarsely grated*
- 6 tablespoons (74g) granulated sugar
- 2 tablespoons (14g) cornstarch
- pinch of table salt
- 4 large egg yolks
- 1 teaspoon King Arthur Pure Vanilla Plus or King Arthur Pure Vanilla Extract
- 1/2 cup (113g) milk, warm
- 1/2 cup (113g) carrot juice, warm*
- 1 heaping teaspoon instant yeast
- 3 cups (360g) King Arthur Unbleached All-Purpose Flour
- 1 tablespoon vegetable oil, plus more for coating the bowl
- 1/2 teaspoon table salt
- 1/2 teaspoon baking powder
- mini diced ginger, or candied ginger, julienned
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