These buns are a twist on the classic Chinese egg custard buns (奶黃包, nǎihuángbāo). They still have the creamy custard and the fluffy steamed bun, but I added pumpkin and fall spices to both the filling and the dough to create a pumpkin spice version. Notes on ingredient substitutions and the science behind the custard filling, dough, and steaming process follow the recipe!
In the last post, we discussed how sugar preserves the structure of cooked fruit. This comes in handy for fruit pie fillings, which often become a mushy and wet (but nevertheless delicious) mess. In this recipe, apples are tossed with sugar and drained. The drained liquid is cooked into a thick syrup that’s added back to the apples and baked. The apples maintain some crunch, not much water leaks into the pie, and the syrup adds an extra punch of flavor. Let’s take a look at the recipe and then discuss the science!
Over the last few posts, we discussed the effects of sugar on cookie spread and texture. For this recipe, I played around with maple syrup, brown sugar, and granulated sugar. I also experimented with oven temperature. The result is these Maple Walnut Snapdoodles, one cookie dough that can be crunchy or chewy depending on the oven temperature. In addition to the recipe, I’ll share some of the test batches. We’ll talk about the changes I made, the results of each batch, and the science behind it all.