Steamed Custard Buns (Nai Wong Bao,奶黄包)
User Reviews
5
Steamed Custard Buns (Nai Wong Bao,奶黄包)
Description
This recipe involves preparing the custard filling first by mashing cooked egg yolks with sugar, butter, and milk powder until smooth, then chilling it to firm up. The dough is made by mixing bao flour (or cake/all-purpose flour), yeast, baking powder, sugar, oil, and lukewarm water, kneading until smooth. Resting the dough helps develop elasticity.
The dough is divided into portions, rolled into thin wrappers, and filled with the chilled custard before sealing. The buns are steamed, yielding soft, fluffy bread with a rich, sweet custard center. Thin edges and thicker center dough wrapping help hold the filling securely and provide texture contrast.
These buns are best enjoyed fresh and warm. Using low-gluten flour like bao or cake flour achieves a softer bun texture, while egg yolks give the custard richness. The recipe also suggests alternatives for the filling and dough ingredients to accommodate dietary preferences.
Ingredients
For the filling
- 3 egg see note 1, yolk of hard-boiled eggs or cooked salted duck egg yolks
- 50 g butter unsalted, softened
- 30 g sugar or 40g if using salted egg yolks
- 30 g milk powder see note 2 for substitutes, full-fat
For the dough
- 175 g bao flour see note 3, aka cake flour, or all-purpose flour
- 1 teaspoon instant dry yeast see note 4
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1 tablespoon neutral cooking oil
- 90 g water see note 5, lukewarm
Instructions
Prepare the filling
- Use the back of a spoon to mash the yolks to a fine texture (It’s easier to do while the yolks are warm).
- Add sugar, butter and milk powder. Mix very well until a smooth paste forms. Put into the fridge to harden a little.
Make the dough
- IF USING HANDS: Mix flour, yeast, baking powder, sugar and oil in a bowl. Add water gradually while mixing with chopsticks/spatula. Combine with your hands to form a rough-looking dough. Rest (covered) for 10 mins then knead again until very smooth.
- IF USING A STAND MIXER: Add all the ingredients for the dough into the mixing bowl. Knead on low speed for about 8 mins until a smooth dough forms.
Roll the wrappers
- Divide the dough into 8 equal parts. Work on one piece at a time and make sure you cover the rest to prevent it from drying out.
- With a rolling pin, flatten one piece into a disc-like wrapper, about 9cm in diameter. Ideally, it should be thinner on the edge and thicker in the middle (See the rolling technique in the video above).
Shape the buns
- Place a spoonful of the filling in the middle of a wrapper. Seal the bun completely using whatever method that you feel most comfortable with. Repeat to assemble all the buns.
Rest the buns
- With the sealed side facing down, place the buns into a steamer basket lined with parchment paper (or in cupcake paper moulds as shown in the post above). Alternatively, brush a thin layer of oil if using a metal/plastic steamer.
- Leave to rest for about 30 minutes until they become very light & plump (They will become a little bigger but not double in size).
Steam the buns
- Bring water to a full boil in a wok/pot. Put in the steamer basket. Cook over medium-high heat for 8 mins. Serve warm.
Store & reheat
- It’s not recommended to store uncooked buns. However, cooked buns freeze very well. Consume within three months.
- To reheat: Defrost in the fridge then steam for 3 mins. Alternatively, steam for 6 mins without defrosting.
Notes
- Cook raw salted duck egg yolks by boiling in shell, steaming out of shell, or baking at 190°C for 8 minutes; use yolks in filling.
- For a dairy-free filling, replace milk powder with traditional custard powder containing egg and milk; avoid cornflour-based custard powders for flavor authenticity.
- Use low-gluten flour such as bao or cake flour for soft buns; all-purpose flour may be used as a substitute.
- Instant dry yeast can be mixed directly with flour; if using active dry yeast, dissolve in water prior to mixing.
- Adjust water quantity as needed; dough should be soft but not sticky.
- Roll dough thinner than 9 cm diameter if a thinner skin is desired; aim for thinner edges and thicker center for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8buns
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1bun | |
| Calories | 199kcal | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
