
By Patrick Kong
Pinapple Custard Buns (Nai Wong Bao)
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
70
High
Glycemic Load
39
High
Nutrition per serving
Calories385.4 kcal (19%)
Total Fat14.1 g (20%)
Carbs55 g (21%)
Sugars20.6 g (23%)
Protein9.6 g (19%)
Sodium345.7 mg (17%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Tangzhong (Milk Roux)
Milk Bread Dough
Custard

240gwhole milk

50gsugar

20gCorn starch

15gbutter
softened

3eggs
large

3gall-purpose flour

¼ tspvanilla extract
"Pineapple" Topping
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.





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.


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.


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.


Milk Bread Dough
Step 7
Combine flour, sugar, milk powder, and yeast in a stand mixer bowl.




Step 8
Add milk (warmed to 35 C), egg, tangzhong, and mix with a dough hook on low speed for 5 min.


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.






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.



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.
Notes
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Sweet
Moist