Name: Dim Sum Steamed Custard Buns (Nai Wong Bao) Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Chinese
Ingredients: 2 large eggs; ⅓ cup + 1 tbsp whole milk; ½ cup sugar; ¼ cup butter; ¼ tsp salt; ¼ cup cake flour; ¼ cup powdered milk; ⅔ cup whole milk; 1 tsp active dry yeast; 2 tbsp sugar; 2 cups all purpose flour; 1 tbsp vegetable oil

Instructions

Step 1: To make the custard filling, whisk eggs and ⅓ cup plus 1 tablespoon of whole milk in a small pot. Add ½ cup sugar and ¼ teaspoon salt, mixing well.

Step 2: Sift ¼ cup cake flour and ¼ cup powdered milk into the egg mixture, stirring until smooth. Add ¼ cup butter, then heat over low heat, stirring constantly until the custard thickens. Remove from heat once thickened.

Step 3: Transfer custard to a plate or bowl, cool completely, cover with plastic wrap, and refrigerate.

Step 4: For the bun dough, combine ⅔ cup whole milk, 1 teaspoon yeast, 2 tablespoons sugar, 2 cups all purpose flour, and 1 tablespoon vegetable oil. Using a stand mixer with a dough hook, mix on low speed 5 minutes, then medium speed 5 more minutes until dough is smooth and white. Alternatively, mix yeast and sugar in milk, stir in flour, add oil, and knead by hand 8-10 minutes until smooth and shiny.

Step 5: Divide the dough into 10 equal portions (about 50g each). Cover with plastic wrap or a towel to prevent drying.

Step 6: Roll each portion into a log, fold both ends toward the center, and press down. Repeat folding two more times to remove air bubbles.

Step 7: Shape the buns by folding edges toward the middle with your palm, pressing gently in the center, and rotating to create a smooth, crack-free surface. The top should be smooth, the bottom should look like a belly button.

Step 8: Flatten each dough ball with your palm, then roll into a round disc thick in the middle and thin at the edges.

Step 9: Divide chilled custard into 10-12 equal portions. Place a portion in the center of each dough disc. Pleat and seal the top to enclose the filling, then place buns pleated-side down on parchment or in a lined steamer.

Step 10: Let buns rest at room temperature for about 30 minutes until they rise to 1.5-2 times their size.

Step 11: Steam the buns over boiling water for 10-12 minutes. Turn off the heat and let buns rest with the lid closed for 5-10 minutes. Open lid carefully to avoid water dripping on the buns.

Step 12: Transfer buns to a plate and enjoy warm.

Tips & Variations

Use room temperature eggs and milk for the custard to ensure smooth mixing and even cooking.

To avoid soggy buns, make sure no water drips onto them during steaming by gently lifting the lid away from the buns.

For an extra glossy bun surface, lightly brush with a little oil after steaming.

Substitute cake flour with all purpose flour if needed, but the buns may be slightly less tender.

FAQs

Can I prepare the custard filling in advance?

Yes, you can make the custard a day ahead. Keep it refrigerated and covered with plastic wrap to prevent a skin from forming.

How do I know when the buns are properly steamed?

The buns will puff up to about twice their original size and feel springy when lightly pressed. Steaming for 10-12 minutes usually ensures they are fully cooked and soft.