Chinese steamed custard bun is one of the dim sum items. It also called nai wong bao (奶皇包). This custard bun recipe is soft and has a lot of sweet yellow creamy custard filling.
Love dim sum? Check out these steamed spareribs, lo mai gai, and turnip cake recipes.
What is custard buns (奶皇包)?
Chinese steamed custard bun is a type of baozi, bun or bread custard filling. Custard bun also called nai wong bao (奶皇包) which is yellow milk bun. In addition, it originated from southern China and is a very popular Cantonese dim sum item that you can find at most of Chinese dim sum restaurants.
Often, custard buns are eaten for breakfast or as a snack. Also, it is a kind of bread that use a steaming method. Therefore, Chinese called them buns. Besides, steamed custard buns are white flour bread with yellow creamy custard filling.
Traditionally, nai wong bao steams in a bamboo basket and serves as dim sum like lo mai gai. And, custard bao is one of my favorite buns that I must order when I have dim sum.
What are the ingredients in nai wong bao (奶皇包) ?
The dough ingredients are flour, milk, yeast, sugar and salt. And, the custard filling ingredients are custard powder, corn starch, milk, butter, sugar and egg.
Cooking tips for how to make Chinese steamed custard buns:
- Put milk, sugar, yeast in a mixer and mix a little bit then wait for 5 minutes. After that, add salt and flour slowly into the mixer. Let the mixer run for 5-10 minutes.
- Take the dough out and cover the dough with a wet cloth. Let it rise around 30-45 minutes at room temperature. My trick to speed up dough rising time is to preheat the oven at 200F then turn off. After that, put the dough in the oven and cover with a wet cloth.
- In a saucepan put milk, butter, egg, sugar, custard powder and cornstarch into a saucepan and mix it well. Then, turn on the fire small to medium and keep stirring until it thickens. Wait until it cools off then roll like a ball.
- In this steamed custard bun recipe, I doubled the filling because I love more custard filling in the buns. Therefore, it yields around 12 smaller or 10 bigger nai wong bao.
- Cut a small piece of parchment paper and place the buns on it to prevent sticking on the bamboo basket and steam it.
FAQs:
Can I refrigerate or freeze custard buns?
Yes, you can refrigerate or freeze custard buns. Nai wong bao (奶皇包) can be refrigerated for few days. It will last longer when you freeze them.
How do you reheat custard buns?
If it straightens out from the refrigerator, the fastest way to warm up leftover custard buns is to microwave them for a few seconds.
On the other hand, if buns are frozen, cover them with a wet paper towel. Then, microwave it for a minute or two depending on your microwave's power.
However, personally I still like custard buns fresh and steamed from a bamboo basket. Normally, I will steam the frozen nau wong bao (奶皇包) for 5-8 minutes.
How do you soften buns?
When you microwave nai wong bao (奶皇包), the best is to cover it with a wet paper towel. Or, steam them in a bamboo basket.
Instructions for how to make custard bun dim sum at home:
Dough:
1. Put 1 cup of milk (at room temperature or warm them a little bit in a microwave, not too hot, just little warm), 2 teaspoons of sugar, 2 teaspoons of yeast into a mixer bowl, mix a little bit and wait for 5 minutes.
2. In the meanwhile, add ⅛ teaspoon of salt and 2 cups of all purpose flour in a bowl and mix it well.
3. After that, turn on #1 the lowest setting. Slowly add the flour mixture from step 2 into the mixer until the dough comes together. Then, turn on #3 middle high setting. Let the mixer run for 5 minutes.
4. Next, take the dough out and cover the dough with a wet cloth. Let it rise around 30-45 minutes at room temperature. (My trick to speed up dough rising time is to preheat the oven at 200F then turn off. After that, put the dough in the oven and cover with a wet cloth for 15-20 minutes.)
Filling:
Filling:5. While waiting for the dough to rise, let's work on the filing. I love more filling, so I double up the filling ingredients. Pour 1 cup & 4 tablespoons of milk, 4 tablespoons of butter, 2 eggs, 1 cup of sugar, 2 tablespoons of custard powder and ½ cup of cornstarch into a saucepan.
6. Whisk and mix it very well.
7. Then, turn on the fire small to medium and keep stirring it.
8. Until it thickens and let it cool down a little bit.
9. At the same time, cut 12 pieces of parchment paper into square or rectangle shape.
10. Divide custard filling into 12 pieces, roll it like a ball.
11. After the dough rises it doubles.
12. Divide the dough into 12 pieces and roll it like a ball.
Combine:
13. Roll the bread dough and flatten it by using a rolling pin. (The sides are thinner, the middle is thicker.)
14. Place the filling in the middle of the flattened bread dough.
15. Close it and roll it like a ball. After that, place the buns on the parchment papers. Cover with a damp cloth. Let it rise for 15-20 minutes.
Cooking:
16. After that, place the buns into a bamboo steamer.
17. Steam it for 15 minutes.
Enjoy this delicious Chinese steamed custard bun recipe! Also, check out these coconut buns, Chinese hot dog and pineapple bun Asian bread recipes.
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Custard Buns
Video
Ingredients
(BREAD DOUGH) BUN:
- 2 cups All purpose flour
- 1 cup Milk
- 2 teaspoons Yeast
- 2 teaspoons Sugar
- ⅛ teaspoon Salt
FILING:
- 1 tablespoon Custard powder
- ¼ cup Corn starch
- ½ cup & 2 tablespoons Milk
- 2 tablespoons Butter
- ½ cup sugar
- 1 egg
- ***(Double the filling if you like more filling)
Instructions
- Put 1 cup of milk (at room temperature or warm them a little bit in a microwave, not too hot, just little warm), 2 teaspoons of sugar, 2 teaspoons of yeast into a Bosch mixer bowl, mix a little bit and wait for 5 minutes.
- In the meanwhile, add ⅛ teaspoon of salt and 2 cups of all purpose flour in a bowl and mix it well.
- After that, turn on #1 the lowest setting. Slowly add the flour mixture from step 2 into the mixer until the dough comes together. Then, turn on #3 middle high setting. Let the mixer run for 5 minutes.
- Next, take the dough out and cover the dough with a wet cloth. Let it rise around 30-45 minutes at room temperature. (My trick to speed up dough rising time is to preheat the oven at 200F then turn off. After that, put the dough in the oven and cover with a wet cloth for 15-20 minutes.)
- While waiting for the dough to rise, let's work on the filing. I love more filling, so I double up the filling ingredients. Pour 1 cup & 4 tablespoons of milk, 4 tablespoons of butter, 2 eggs, 1 cup of sugar, 2 tablespoons of custard powder and ½ cup of cornstarch into a saucepan.
- Whisk and mix it very well.
- Then, turn on the fire small to medium and keep stirring it.
- Until it thickens and let it cool down a little bit.
- At the same time, cut 12 pieces of parchment paper into square or rectangle shape.
- Divide custard filling into 12 pieces, roll it like a ball.
- After the dough rises it doubles.
- Divide the dough into 12 pieces and roll it like a ball.
- Roll the bread dough and flatten it by using a rolling pin. (The sides are thinner, the middle is thicker.)
- Place the filling in the middle of the flattened bread dough.
- Close it and roll it like a ball. After that, place the buns on the parchment papers. Cover with a damp cloth. Let it rise for 15-20 minutes.
- After that, place the buns into a bamboo steamer.
- Steam it for 15 minutes.
Notes
Cooking tips for how to make Chinese steamed custard buns:
- Put milk, sugar, yeast in a mixer and mix a little bit then wait for 5 minutes. After that, add salt and flour slowly into the mixer. Let the mixer run for 5-10 minutes.
- Take the dough out and cover the dough with a wet cloth. Let it rise around 30-45 minutes at room temperature. My trick to speed up dough rising time is to preheat the oven at 200F then turn off. After that, put the dough in the oven and cover with a wet cloth.
- In a saucepan put milk, butter, egg, sugar, custard powder and cornstarch into a saucepan and mix it well. Then, turn on the fire small to medium and keep stirring until it thickens. Wait until it cools off then roll like a ball.
- In this steamed custard bun recipe, I doubled the filling because I love more custard filling in the buns. Therefore, it yields around 12 smaller or 10 bigger nai wong bao.
- Cut a small piece of parchment paper and place the buns on it to prevent sticking on the bamboo basket and steam it.
Tracy O.
Did you see the video for this custard bun recipe? I used a mixer to make the dough and I have made this a few times. The dough came out pretty consistent. Next time, you can check on your measurements. I used US measurement cups and tablespoons. Also, if the dough is too sticky, you can run the dough a little longer in the mixer or dust some flour when you work on the dough.
The filling, I continue to stir the liquid. Once it comes together and thickens. I let it cool off because when it's cold it becomes thicker. Normally, I just let it cool off around 15 mins which is warm and not too hot for me to work on the filling. Pudding mix and custard powder are not the same. It is because of that, it causes the problem.