Steamed Custard Buns (Nai Wong Bao,奶黄包)
A popular dim sum, steamed custard buns are loved for their fluffy texture and rich flavour. Follow my recipe to make them to a restaurant standard.
- Prep time
- 30 min
- Cook time
- 8 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 yolks of hard-boiled eggs, or cooked salted duck egg yolks (see note 1)
- 50 g unsalted butter, softened
- 30 g sugar (or 40g if using salted egg yolks)
- 30 g full-fat milk powder (see note 2 for substitutes)
- 175 g bao flour/cake flour, or all-purpose flour (see note 3)
- 1 teaspoon instant dry yeast (see note 4)
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1 tablespoon neutral cooking oil
- 90 g lukewarm water (see note 5)
Instructions
- 1
Use the back of a spoon to mash the yolks to a fine texture (It’s easier to do while the yolks are warm).
- 2
Add sugar, butter and milk powder. Mix very well until a smooth paste forms. Put into the fridge to harden a little.
- 3
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.
- 4
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.
- 5
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.
- 6
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).
- 7
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.
- 8
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.
- 9
Leave to rest for about 30 minutes until they become very light & plump (They will become a little bigger but not double in size).
- 10
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.
- 11
It’s not recommended to store uncooked buns. However, cooked buns freeze very well. Consume within three months.
- 12
To reheat: Defrost in the fridge then steam for 3 mins. Alternatively, steam for 6 mins without defrosting.