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Nai Huang Bao (奶黄包): Steamed Custard Buns
More recipes: Chinese recipes · All Asian recipes
2 Std 10 Mintotal
10servings
250kcal
ChineseCuisine
Nai Huang Bao (奶黄包): Steamed Custard Buns
Laura Chen
10
120 Minuten
10 Minuten
250
Chinese
Dessert
Nai Huang Bao are Chinese steamed buns with a sweet custard filling made from egg and milk. Serve them as a dessert or an afternoon snack.
Ingredients
For the dough:
- 300 g all-purpose flour
- 50 g sugar
- 1 packet active dry yeast
- 160 ml warm water
- 1 tbsp vegetable oil
For the filling:
- 200 ml milk
- 2 egg yolks
- 50 g sugar
- 20 g cornstarch
- 20 g all-purpose flour
- 1 tsp vanilla extract
Instructions
- For the dough, mix the flour, sugar and dry yeast in a bowl.
- Add the warm water and oil and knead into a smooth dough.
- Cover the dough and leave it in a warm place until it doubles in size (about 1 hour).
- For the filling, whisk the milk, egg yolks, sugar, cornstarch, flour and vanilla extract together in a saucepan.
- Heat the mixture over medium heat, stirring constantly, until it thickens. Take it off the heat and let it cool.
- Divide the risen dough into 10 equal pieces.
- Flatten each piece and put a spoonful of the cooled filling in the center.
- Gather the edges of the dough over the filling and pinch them closed.
- Set the buns seam side down on squares of parchment paper.
- Let the buns rest for about 30 minutes.
- Set up a steamer and bring the water to a boil.
- Steam the buns over boiling water for 10 minutes.
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More recipes: Chinese recipes · All Asian recipes