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roasted rhubarb (makes extra)
salted egg yolk custard
steamed buns
Preheat the oven to 160C
Chop the rhubarb (250g) into 1 inch pieces and place in a baking tin
Drizzle over the rice malt syrup (50g) and water (50g) and lightly toss to combine
Bake for 10 minutes & let cool completely in its syrup
Store covered in the fridge; this will make more than you need, but leftover roast rhubarb is delightful on yoghurt, oatmeal, or by the spoonful out of the jar
Hard boil the eggs (2) then let cool
While the eggs cool, stir together the sugar (30g), softened butter (30g), milk powder (15g), cornstarch (5g), and salt (0.25 tsp)
Peel the eggs, and remove the cooked egg yolks, press the egg yolks through a fine mesh sieve & stir through the butter-sugar mixture until fully incorporated
Divide into five even pieces and roll into balls, transfer to the fridge to cool
In the bowl of a stand mixer with the hook attachment, add the flour (250g), sugar 15g), yeast (1 tsp), baking powder (0.75 tsp), and water (130g)
Knead on low speed until it forms a smooth dough, about 10 minutes then cover and let rise at room temperature for 30-45 minutes
Turn out the dough onto your work surface & divide into five portions
Working with one dough ball at a time, flatten to a disc about 12cm diameter, keep the other dough balls covered while you work
Place a generous spoon of roasted rhubarb (avoiding the juices) in the centre of the disc and top with a custard ball & gently wrap the dough around the filling, pinching closed together at the top
Shape into a ball and place seam side down to rest while you repeat with the remaining buns, keep covered while you preheat the steamer
Steam the buns for 15 minutes (you may need to work in batches)
Let rest covered for a few minutes to avoid them collapsing and getting wrinkly
Best eaten when warm for the molten custard filling
Keep leftovers in an airtight container in the fridge and steam or microwave before eating