Dim Sum Steamed Custard Buns (nai wong bao)

A dim sum classic, Steamed Custard Buns (nai wong bao, 奶黄包) are white fluffy buns filled with light and sweet custard. It’s the absolute comfort food!

Do you miss going to out to bars and restaurants? I do, and I especially miss dim sum restaurants. Something about ordering those greasy steamer baskets from a cart and sipping on hot cups of tea in a chaotic environment, seems comforting to me. Dim sum is not just about the food; it’s about the experience. A true dim sum experience involves big tables of families and friends talking loudly and enjoying food together, usually on the weekends.

Besides chicken feet and shu mai, steamed custard buns are a must-order dim sum classic. A warm and super soft bun with sweet and creamy custard filling is the absolute comfort food. I am going to show you how to make your own steamed custard buns at home. This may not be the classic recipe, but it uses a few simple ingredients and can be easily put together. In a short amount of time, you will have 10 delicious hot custard buns ready to serve!

To create the perfect Chinese steamed custard bun, you want a pillowy and very soft bun with white smooth surface. The custard filling should be yellow, creamy, sweet, and milky.

For the buns, I use the same recipe as Black Sesame Steamed Buns.

CUSTARD FILLING

Many traditional recipes use custard powder for the custard filling. Custard powder is made up of thickening agents, milk powder, flavoring, and other additives. Since custard powder is not a typical pantry staples, I found it easier to make it yourself with eggs, milk, flour, and butter. Plus, it is healthier without all the additives.

• In a small pot, whisk eggs and milk together. Then add sugar and salt, and mix well.
• Sift cake flour and milk powder into the mixture, mix well until there are no lumps. Then add butter and place the pot over low heat. Keep stirring the mixture until thicken. Once the egg mixture solidifies into a thick custard, remove from the heat.
• Transfer the custard onto a plate/bowl. Let cool, cover with plastic wrap and refrigerate it for later use.
• Divide the chilled custard filling into 10-12 equal portions.

KNEADING BY HAND OR STAND MIXER?

Traditionally, steamed buns are kneaded by hand, which takes extra time and strength. If you have a stand mixer, you can save a lot of energy!

Stand Mixer: In a large mixing bowl, combine milk, yeast, sugar, flour, and oil. Using dough hook attachment, mix on low speed for 5 minutes, then increase to mediums speed and mix for another 5 minutes. Mix until the dough is white and smooth.

Kneading by Hand: Mix yeast and sugar with milk. Stir in flour and mix. Then add oil and start kneading. Use one hand to push the dough then pull it back. Alternating hands, repeat this motion for 10-12 minutes, until the dough is smooth and shiny in appearance. (You should be sweating by then!)

HOW TO MAKE PERFECT SMOOTH BUNS?

First, we need to remove air bubbles in order to get a smoother and chewier bun. To do so, roll the dough into a long log while pushing out the air (1). Then take both ends and fold them toward the center (2). Use the palm of your hand and press down in the middle (3). Repeat the same process again for two more times. You will feel that the dough is becoming more elastic after each time.

After kneading and dividing the dough into 10 equal portions, knead each bun a few times to achieve a smooth and shiny surface.

Use your palm to fold the edge toward the middle (2). Gently press down in the middle. Then slightly rotate and do it a few more times, until all edges are nice and round with no cracks or lines. If you turn the dough upside down, the top will look very smooth (4), and the bottom will look like belly button (3).

ASSEMBLY

Divide custard filling into 10-12 equal portions. Place custard filling onto the center of the wrapper disc, pleat, and close the top of the bun. Place the assembled bun, pleated side down, onto a cut out parchment sheet or a lined steamer.

COVER THE DOUGH

Always cover the dough with plastic wrap or towel to prevent them from drying. It will be very hard to knead if the dough is dry and the surface will not be smooth.

PROOFING AND STEAMING

After assembling the buns, let them rest for 30 minutes before steaming. There are a few ways you can tell whether the buns are well fermented:

• The buns should rise to at least 1.5x its original size
• You can smell the yeast
• When you press the dough gently, it bounces back

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

Dim Sum Steamed Custard Buns (nai wong bao)

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• Prep Time: 1 hr
• Cook Time: 10 mins
• Total Time: 1 hr 30 mins
• Yield: 10 buns 1x

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Description

A dim sum classic, Steamed Custard Buns (nai wong bao, 奶黄包) are white fluffy buns filled with light and sweet custard. It’s the absolute comfort food!

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Ingredients

Scale 1x2x3x

Custard Filling

• 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

Bun Dough

• ⅔ cup whole milk
• 1 tsp active dry yeast
• 2 cups all purpose flour
• 1 tbsp vegetable oil
• 2 tbsp sugar

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Instructions

Custard Filling

1. In a small pot, whisk eggs and milk together. Then add sugar and salt, and mix well.
2. Sift cake flour and milk powder into the mixture, mix well until there are no lumps. Then add butter and place the pot over low heat. Keep stirring the mixture until thicken. Once the egg mixture solidifies into a thick custard, remove from the heat.
   
3. Transfer the custard onto a plate/bowl. Let cool, cover with plastic wrap and refrigerate it for later use.
   

Bun Dough

1. Stand Mixer: In a large mixing bowl, combine milk, yeast, sugar, flour, and oil. Using dough hook attachment, mix on low speed for 5 minutes, then increase to mediums speed and mix for another 5 minutes. Mix until the dough is white and smooth.
   Kneading by Hand: Mix yeast and sugar with milk. Stir in flour and mix. Then add oil and start kneading. Use one hand to push the dough then pull it back. Alternating hands, repeat this motion for 8-10 minutes, until the dough is smooth and shiny in appearance. (You should be sweating by then!)
2. Take the dough and divide into 10 equal portions (50 g each). Cover with plastic wrap or towel to prevent them from drying.
3. Roll each piece of dough into a log. Then take both ends and fold toward the middle. Press down with the palm of your hand. Repeat this two more times to get rid of air bubbles.
   
4. To ensure that the bun has a smooth surface, use your palm to fold the edge toward the middle (2). Gently press down in the middle. Then slightly rotate and do it a few more times, until all edges are nice and round with no cracks or lines. If you turn the dough upside down, the top will look very smooth (4), and the bottom will look like belly button (3).
   With the belly button side facing you, flatten the dough ball again using your palm (5). Use a rolling pin to roll the ball into a round disc that is thick in the middle and thin on the edges (6).
   

Assembly

1. Divide custard filling into 10-12 equal portions. Place custard filling onto the center of the wrapper disc, pleat, and close the top of the bun. Place the assembled bun, pleated side down, onto a pre-cut parchment sheet or a lined steamer. Cover it while you repeat the same process with the remaining dough and filling.
   
2. Rest the buns in room temperature for about 30 minutes before steaming. The bun should rise to at least 1.5-2 times its original size.

Steaming

1. Prepare the steamer and steam for about 10-12 minutes. Turn off heat and let it rest for 5-10 minutes. Open the lid very carefully and make sure water does not drip onto the buns. Transfer onto a cooling plate. Enjoy!

Storage and Reheating

1. Custard Steamed Buns taste BEST when they are warm and fluffy. If you are not eating on the same day, you can store them in an air tight container in the fridge and microwave for 30 seconds before serving.

• Category: Appetizer, Snack
• Cuisine: Chinese

Keywords: custard, steamed buns

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