Chinese Steamed Custard Buns (Nai Wong Bao)

These steamed buns are made with a sweet custard filling, an egg yolk and the classic dough. The dough is then deep fried to create a crispy shell while still keeping some moistness inside like many other Chinese desserts. They’re finished off by being dipped in a honey-soy sauce that’s mixed with ginger before they’re served in bamboo steamers.

The “chinese custard bun recipe” is a dessert that is made with steamed dough and a sweet filling. The buns are then deep fried in oil, giving them a crunchy crust.

Chinese Steamed Custard Buns (Nai Wong Bao)

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Chinese Steamed Custard Buns, also known as Nai Wong Bao, are a traditional dim sum dish. It’s a simple dim sum Chinese cuisine that may be found in restaurants or served as a popular street meal from food carts. The custard buns have a creamy custard filling and are fluffy like milk buns. They have a delicate and sweet taste.

To create it, you’ll need flour, milk, yeast, and sugar for the dough, as well as milk, butter, cornstarch, and egg yolks for the custard. Make the buns ahead of time and set them aside to rest while you prepare the custard. After they’ve been steamed, set them aside to cool before eating.

What Are Steamed Custard Buns in China?

Nai Wong Bao is the Chinese name for these steamed custard buns. A yeasted dough is fashioned into buns, which are then filled with a sweet, creamy custard and cooked. It has a soft feel since it is steamed rather than cooked.

Ingredients for Chinese Steamed Custard Buns

Use cake flour for the flour.

Check to see whether the yeast you’re using is active.

Warm milk is recommended (not hot).

Use a neutral vegetable oil that won’t leave an aftertaste.

Use superfine powdered sugar instead of regular sugar.

To keep the salt level of the buns under control, use unsalted butter.

Baking powder should be used instead of baking soda.

How to Make Steamed Custard Buns in China

Steamed custard buns in China are simpler to make than you would assume.

Dough Preparation

In a large mixing basin, combine the warm milk, sugar, and instant yeast. Combine flour, baking powder, and a sprinkle of salt in a mixing bowl. With a spatula, gently combine the dough, then continue to knead it until it is smooth and elastic. Knead in the oil until it is well integrated into the dough (about 5 minutes).

How to Make Custard Filling

In a saucepan over medium heat, melt the butter with the milk. Whisk the egg yolks, sugar, and cornstarch together in a separate bowl until smooth. Pour this mixture into a saucepan with the milk and melted butter and simmer for 3-4 minutes or until thickened over low heat. Add the vanilla to the cream custard to finish it off. Place it in a basin and put it aside.

Putting the Buns Together

Divide the dough into eight equal pieces and shape each one into a ball. Use your hand to flatten the ball somewhat, or a wooden roller. Place a scoop of custard cream in the center and delicately fold over and seal the edges of the bun.

The Chinese custard buns should be steamed.

Cover the buns with a kitchen towel and let aside for 12-15 minutes before steaming for 10 minutes or until done.

You’ll need a saucepan and a steaming basket to steam buns at home. Pour enough water into the saucepan to fill it halfway. Place the steaming basket a few inches above the water level on top of the pot.

In a steamer, put the buns (you can place them in cupcake cases of a piece of wax paper). Cover and steam until everything is done.

How to Make Nai Wong Bao

If you prefer a softer bun, use a gluten-free flour (like cake flour). Bao/bun flour may also be found at speciality shops.

Dust the work surface with flour to keep the dough from sticking. Cover the rolled-out dough with plastic wrap or a moist dish towel to keep it from drying out.

Chinese Steamed Custard Buns: How To Store And Reheat

Refrigerate the cooled Steamed Rose Buns for up to 4 days in an airtight container.

Is it possible to freeze Nai Wong Bao?

The buns may be frozen as well. Allow it cool completely before wrapping in plastic wrap (or placing in an airtight container) and freezing for up to 3 months.

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Instructions

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Step 1

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Melt the butter in the milk in a saucepan. 2 egg yolks and 2 tablespoons sugar, whisked until smooth in a mixing bowl Mix in the cornstarch well.

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Step 2

Melt the butter in the milk in a saucepan. 2 egg yolks and 2 tablespoons sugar, whisked until smooth in a mixing bowl Mix in the cornstarch well.

Heat this mixture in a saucepan with the butter and milk on low for 3-4 minutes, or until thickened.

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Step 3

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Pour in the vanilla essence and put aside in a basin.

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Step 4

Heat this mixture in a saucepan with the butter and milk on low for 3-4 minutes, or until thickened.

Warm milk, sugar, and quick yeast are combined in a large mixing dish.

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Step 5

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Combine flour, baking powder, and a sprinkle of salt in a mixing bowl. With a spatula, begin mixing the dough.

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Step 6

Pour in the vanilla essence and put aside in a basin.

Keep kneading it with your hands. Pour in the oil and knead the dough until it becomes elastic. Knead the dough for 5 minutes on the work surface.

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Step 7

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Make a ball out of the dough and cut it into eight pieces. Make a ball out of each component.

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Step 8

Warm milk, sugar, and quick yeast are combined in a large mixing dish.

With your hand, flatten the ball.

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Step 9

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Fill the middle with a tablespoon of the prepared cream.

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Step 10

Combine flour, baking powder, and a sprinkle of salt in a mixing bowl. With a spatula, begin mixing the dough.

To make a bun, seal the edges together and set it in a muffin tin. Carry on with the rest of the dough and cream. Allow for 12-15 minutes of resting time after covering the buns with a kitchen towel.

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Step 11

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10 minutes of steaming over medium heat

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Step 12

Keep kneading it with your hands. Pour in the oil and knead the dough until it becomes elastic. Knead the dough for 5 minutes on the work surface.

Serve and have fun!

Notes

Serve the Chinese Steamed Custard Buns for breakfast, snacking, or dessert.

The “baked custard bun dim sum” is a type of Chinese steamed custard buns that are filled with sweetened mung bean paste. The dough is typically made from flour, water and sugar, and sometimes eggs.

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