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DeZaan Image Of Carbon Black Steamed Buns
Part 1: Buns
  • 500g Flour
  • 30g Sugar
  • 25g deZaan Carbon Black Cocoa Powder
  • 50g Warm Water
  • 4g Yeast
  • 210g Water
  • 15g Sunflower Oil
  • 15g Rice Vinegar
  • 4g Baking Powder
  1. Sift the flour, 20g of the sugar, and the cocoa powder into a bowl. Set aside.
  2. Combine the remaining 10g sugar, warm water, and yeast in a small bowl. Stir to dissolve the sugar.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast mixture, water, oil, and vinegar. Add the dry ingredients and mix to a smooth texture, 10 to 15 minutes. Set aside to proof for 1 to 1.5 hours, until doubled in size.
  4. Press the dough down and knead in the baking powder. Divide into 28g portions.
  5. Roll each piece into a round. Brush the tops will oil and fold in half. Place on a parchment square.
  6. Cover with plastic wrap and proof until doubled in size. Steam on medium-high heat for 5 to 6 minutes.
Part 2: Custard
  • 226g Milk
  • 226g Heavy Cream
  • 113g Sugar
  • 35g Cornstarch
  • 142g Egg Yolks
  • 7g Vanilla Paste
  • 250g Butter
  • 25g deZaan True Dark Cocoa Powder (optional)
  1. In a pot, combine the milk and cream and bring to a simmer.
  2. Whisk together the sugar, cornstarch, egg yolks, and vanilla.
  3. While whisking constantly, slowly pour the hot milk mixture into the egg yolk mixture to temper the egg.
  4. Return to the pot and cook, stirring constantly, until it comes to the boil.
  5. Remove from the heat and stir in the butter, followed by the cocoa powder (if using).
  6. Strain and chill until ready to use.
Part 3: Assembly

Toasted walnuts (for garnish)

  1. Pipe the custard into the buns and garnish with toasted walnuts.
  2. Serve immediately.


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