Description
Delight in these traditional Dim Sum Steamed Custard Buns (Nai Wong Bao), featuring soft, fluffy bao dough wrapped around a smooth, creamy, and sweet egg custard filling. Perfectly steamed to create a delicate texture, these buns make an irresistible snack or dessert inspired by classic Cantonese cuisine.
Ingredients
Scale
Custard Filling
- 2 large eggs
- ⅓ cup + 1 tbsp whole milk
- ½ cup sugar
- ¼ tsp salt
- ¼ cup cake flour
- ¼ cup powdered milk
- ⅔ cup whole milk
- ¼ cup butter
Bun Dough
- 1 tsp active dry yeast
- 2 cups all purpose flour
- 1 tbsp vegetable oil
- 2 tbsp sugar
- Milk (quantity incorporated in instructions, approx. ⅓ cup)
Instructions
- Prepare Custard Filling: In a small pot, whisk together eggs and ⅓ cup plus 1 tablespoon of whole milk. Add sugar and salt, and mix well. Sift in cake flour and powdered milk, stirring until smooth and lump-free. Add butter, then place the pot over low heat. Continuously stir the mixture until it thickens and solidifies into a thick custard. Remove from heat once thickened.
- Cool Custard: Transfer the custard onto a plate or bowl. Cover with plastic wrap and refrigerate to cool completely for later use.
- Make Bun Dough: In a large mixing bowl, combine ⅔ cup whole milk, active dry yeast, sugar, all-purpose flour, and vegetable oil. Using a stand mixer with a dough hook, mix on low speed for 5 minutes, then increase to medium speed for another 5 minutes until the dough is white, smooth, and elastic. Alternatively, knead by hand: mix yeast and sugar with milk, stir in flour, then add oil. Knead for 8-10 minutes until dough is smooth and shiny.
- Divide Dough: Portion the dough into 10 even pieces, about 50 grams each. Cover with plastic wrap or a towel to prevent drying.
- Shape Dough Balls: Roll each piece into a log and fold both ends toward the middle, pressing down with your palm. Repeat folding twice more to eliminate air bubbles. Then, fold edges inward and gently press the dough to create a smooth, round ball with no cracks or lines, ensuring the ‘belly button’ crease is on the bottom. Flatten the dough ball with your palm, then roll out with a rolling pin into a disc thicker in the middle and thinner at the edges.
- Assemble Buns: Divide the chilled custard filling into 10-12 equal portions. Place one portion in the center of each dough disc, pleat the edges, and pinch to close the top. Set each sealed bun pleated side down on parchment paper or a lined steamer tray.
- Proof Buns: Let the assembled buns rest at room temperature for 30 minutes to rise until 1.5 to 2 times their size.
- Steam Buns: Prepare a steamer with boiling water and steam the buns for 10-12 minutes. After steaming, turn off the heat and let them rest in the steamer for an additional 5-10 minutes. Open the lid carefully to avoid water dripping onto the buns.
- Serve and Enjoy: Transfer steamed custard buns to a cooling plate and serve warm for the best fluffy and creamy experience.
- Storage and Reheating: Store leftover buns in an airtight container in the refrigerator. Reheat by microwaving for 30 seconds before serving to restore softness and warmth.
Notes
- Ensure the custard mixture is constantly stirred while heating to prevent curdling.
- The dough should be kneaded until smooth and elastic for a light, fluffy bao texture.
- Do not open the steamer lid immediately after cooking to prevent buns from collapsing.
- Buns are best enjoyed fresh but can be refrigerated and reheated without significant texture loss.
- Adjust sugar quantity in custard filling to your desired sweetness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dim Sum, Dessert, Snack
- Method: Steaming
- Cuisine: Cantonese, Chinese
Keywords: Dim Sum, Steamed Custard Buns, Nai Wong Bao, Chinese Custard Buns, Soft Bao, Sweet Custard Filling, Traditional Cantonese Snack
