Cantonese Steamed Custard Buns (Nai Wong Bao)

Name: Cantonese Steamed Custard Buns (Nai Wong Bao)
Prep time: 3 h
Cook time: 15 min
Total time: 3 h 15 min
Cuisine: Chinese, Asian
Ingredients: 2 eggs; ½ cup powdered sugar ((also known as confectioner's sugar or icing sugar, 60g)); ¼ cup milk ((60 ml)); 3 tablespoons heavy cream ((45 ml)); 3 tablespoons all-purpose flour ((25g)); ¼ cup cornstarch ((or wheat starch, 30g)); ¼ cup dry milk powder ((30g)); 2 tablespoons melted butter ((30g)); 1 teaspoon yeast ((2g)); ¼ cup warm water; 1½ cups all purpose flour ((235 grams)); 3 tablespoons powdered sugar ((22g)); ¼ teaspoon salt; 3 tablespoons coconut milk ((45 ml)); 3 tablespoons milk ((45 ml, added 1 tablespoon at a time; the quantity may vary depending on humidity))

Instructions

Prep:3hCook:15min

These steamed custard buns (nai wong bao) are a Cantonese dim sum favorite. Lightly sweet, creamy custard in a fluffy bun? Pretty much the best treat ever.

Updated at: Thu, 21 Nov 2024 11:50:38 GMT