I’m thinking about the milky caffeinated dumplings (edit) @Force_majeure123 was dreaming of.
I have zero energy, lactose intolerance and my stomach is being a massive jerk so I can also only dream. But I found a coffee pastry cream recipe. You could probably stir some condensed milk in there too for a Vietnamese coffee sort of taste.
I was thinking the thin slippery unleavened dumpling skins might not go well unless you wanted to fake it with mochi or use one intended for sweet buns. I wondered about sweetening a pork bun dough recipe and making it like bao.
Then I found out Cantonese custard buns exist. Perhaps if you cooked the pastry cream down thick enough or added coffee to the intended custard filling it might work. It doesn’t look quite creamy though. These are more complicated but look runnier.
Actually… the supermarket used to sell tubes of coffee flavoured condensed milk. You could put the flat dough skins in muffin trays to hold up the edges against spillage, squeeze it into the centre and quickly wrap it inside. I can’t see the coffee tubes at Woolies or Coles but there are still tins you can spoon it out of… unfortunately the brand is Nestle.
I think steamed is probably the way to go. The filling would need to be either frozen or some sort of gel to melt when you cook the outside. Not going to try it, coffee disagrees with me.
You could use invertase like in chocolate cherries. I have no idea how it would respond to heat though. Would it speed the liquification, get denatured/not survive the cooking process, or would it still take weeks as the dough went stale…
Freezing is possible. They do it for Bombe Alaska. But it could cause the filling to split
I love that you have put so much thought into this!! I think the ‘more complicated’ Cantonese custard buns look like the closest to my dream - but it was even runnier. I feel like you could just add some caffeine powder to that and it would be the one. Strangely enough - in my dream the dumplings were caffeinated for sure, but were not coffee flavoured, just milk flavour. Maybe I need to think about it it patenting this idea… 🤔
Yeah I love weird food science. It’s interesting to think about. There was this Wonka book when I was a kid that let you make edible marshmallow pillows.
Sounds like a great breakfast idea, or perfect for an afternoon slump
Edit: The filling sounds like an unfrozen ‘sweet cream’ flavour icecream base
I’m thinking about the milky caffeinated dumplings (edit) @Force_majeure123 was dreaming of.
I have zero energy, lactose intolerance and my stomach is being a massive jerk so I can also only dream. But I found a coffee pastry cream recipe. You could probably stir some condensed milk in there too for a Vietnamese coffee sort of taste.
I was thinking the thin slippery unleavened dumpling skins might not go well unless you wanted to fake it with mochi or use one intended for sweet buns. I wondered about sweetening a pork bun dough recipe and making it like bao.
Then I found out Cantonese custard buns exist. Perhaps if you cooked the pastry cream down thick enough or added coffee to the intended custard filling it might work. It doesn’t look quite creamy though. These are more complicated but look runnier.
Actually… the supermarket used to sell tubes of coffee flavoured condensed milk. You could put the flat dough skins in muffin trays to hold up the edges against spillage, squeeze it into the centre and quickly wrap it inside. I can’t see the coffee tubes at Woolies or Coles but there are still tins you can spoon it out of… unfortunately the brand is Nestle.
Or chocolate steamed buns with white chocolate for the ganache.
I think steamed is probably the way to go. The filling would need to be either frozen or some sort of gel to melt when you cook the outside. Not going to try it, coffee disagrees with me.
You could use invertase like in chocolate cherries. I have no idea how it would respond to heat though. Would it speed the liquification, get denatured/not survive the cooking process, or would it still take weeks as the dough went stale…
Freezing is possible. They do it for Bombe Alaska. But it could cause the filling to split
I love that you have put so much thought into this!! I think the ‘more complicated’ Cantonese custard buns look like the closest to my dream - but it was even runnier. I feel like you could just add some caffeine powder to that and it would be the one. Strangely enough - in my dream the dumplings were caffeinated for sure, but were not coffee flavoured, just milk flavour. Maybe I need to think about it it patenting this idea… 🤔
Yeah I love weird food science. It’s interesting to think about. There was this Wonka book when I was a kid that let you make edible marshmallow pillows.
Sounds like a great breakfast idea, or perfect for an afternoon slump
Edit: The filling sounds like an unfrozen ‘sweet cream’ flavour icecream base