Pinapple Custard Buns (Nai Wong Bao)

Name: Pinapple Custard Buns (Nai Wong Bao)
Prep time: 2 h 30 min
Cook time: 25 min
Total time: 2 h 55 min
Cuisine: Asian, Chinese
Ingredients: 15 g - bread flour; 90 g - whole milk; 300 g bread flour; 120 g-whole milk; 40 g butter, softened; 7 g salt; 30 g sugar; 5 g instant yeast; 5 g milk powder; 1 egg, large; 240 g whole milk; 50 g sugar; 20 g corn starch; 15 g butter, softened; 3 eggs, large; 3 g all-purpose flour; 0.25 tsp vanilla extract; 60 g butter, unsalted; 60 g-cake flour; 60 g -all-purpose flour; 100 g powdered sugar; 5 g milk powder; 2 g baking powder; 1 egg yolk, large; 1 tbsp whole milk; 1 tsp vanilla extract

16 steps

Prep:2h 30minCook:25min

A creamy custard enveloped in a fluffy, milk bun with a crumbly, buttery topping. Perfect as a light dessert, or quick snack.

Updated at: Thu, 17 Aug 2023 09:49:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories386.9 kcal (19%)

Total Fat14.1 g (20%)

Carbs55 g (21%)

Sugars20.7 g (23%)

Protein9.6 g (19%)

Sodium345.8 mg (17%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

Instructions

Custard

Step 1

Combine corn starch, sugar, and flour in a small bowl. In a separate bowl, whisk eggs and add the corn starch mixture in. Whisk until a paste forms.

Whisk

Corn starch20g

sugar50g

eggs3

all-purpose flour3g

Step 2

Combine milk and the rest of the sugar into a small pot and heat to 49 C (120 F), but no more than 65 C (150 F). Add the warmed milk to the egg mixture slowly while whisking.

sugar50g

whole milk240g

Step 3

Return mixture to the pot and continue mixing until it is a thick paste. Remove from heat, add butter, vanilla extract, and combine.

butter15g

vanilla extract¼ tsp

Step 4

Cover with plastic wrap against the surface of the custard and refrgerate for at least 2 hours.

Step 5

Portion the custard into 10 balls.

Tangzhong (Milk Roux)

Step 6

In a pot over medium-low heat, mix flour and milk until a thick paste forms. Remove from heat and cool.

bread flour15g

whole milk90g

Milk Bread Dough

Step 7

Combine flour, sugar, milk powder, and yeast in a stand mixer bowl.

bread flour300g

milk powder5g

instant yeast5g

sugar30g

Step 8

Add milk (warmed to 35 C), egg, tangzhong, and mix with a dough hook on low speed for 5 min.

whole milk120g

egg1

Step 9

Add softened butter in bits while mixing on medium speed for 10 minutes until the dough is smooth. Cover and proof dough for 1 hour until doubled in size.

"Pineapple" Topping

Step 10

Cream room temperature butter in a stand mixer with a paddle attachment until fluffy. Add cake and all-purpose flour, sugar, milk powder, and baking powder. Mix until combined and crumbly.

cake flour60g

all-purpose flour60g

butter60g

powdered sugar100g

milk powder5g

baking powder2g

Step 11

Add egg yolk, milk, vanilla extract, and mix on low for 30 sec. Chill in the fridge for 15 min to firm up.

egg yolk1

whole milk1 Tbsp

vanilla extract1 tsp

Step 12

Roll out onto a lightly floured surface and use a ring mold to cut 10 circles. Then use a knife to score a "pineapple" (cross-hatch) pattern.

Assembly and Baking

Step 13

Punch dough down and divide into 10 pieces weighing 60 g each and roll into balls. Rest for 15 min.

Step 14

Use a rolling pin to flatten each dough ball into a 4 inch circle with the edges slightly thinner than the center.

Step 15

Preheat oven to 350 F. Fill each dough circle with a custard ball and seal the dough. Place seam-side down on a parchment-lined baking sheet and proof for 30 min.

Step 16

Top each bun with pineapple topping. Whisk an egg with 1 tsp of water and brush over the pineapple topping. Bake at 350 F for 25-30 min until golden brown.