tag:blogger.com,1999:blog-17589132.post113642473618329596..comments2024-03-24T10:54:11.737-07:00Comments on Playing with My Food: Bánh Bao Cadé (Coconut Custard Paus)hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-17589132.post-7976042188102200342014-02-17T01:26:26.798-08:002014-02-17T01:26:26.798-08:00Sandy,
I'm guessing you probably didn't c...Sandy,<br /><br />I'm guessing you probably didn't cook your custard long enough the first time. <br /><br />The key is to fully cook the custard the first time (it gets very thick). Stirring the custard while it cooks will ensure it's nice and smooth. If the custard is fully cooked before steaming it will not curdle (cook some more) when you steam the paus causing the scrambled egg texture you're referring to. hoangtam/tthttps://www.blogger.com/profile/02251158612536272046noreply@blogger.comtag:blogger.com,1999:blog-17589132.post-89790090383422427512012-09-23T07:48:51.812-07:002012-09-23T07:48:51.812-07:00Hi, I have a question regarding the custard. It...Hi, I have a question regarding the custard. It's velvety at first, but once the dumpling finished steaming, the custard becomes the consistency of scrambled eggs. Is there anyway to avoid overcooking the custard filling during the steaming of the dumplings?Sandynoreply@blogger.comtag:blogger.com,1999:blog-17589132.post-1138008693970998942006-01-23T01:31:00.000-08:002006-01-23T01:31:00.000-08:00Phương or Phượng? :DThanks for stoping by, hope yo...Phương or Phượng? :D<BR/><BR/>Thanks for stoping by, hope you enjoy the recipes as much as I have.hoangtam/tthttps://www.blogger.com/profile/02251158612536272046noreply@blogger.com