Nai Huang Bao (奶黃包) – Steamed Buns with Vanilla Custard

Dissolve the dry yeast and sugar in the warm water and let it stand for 10 minutes.

Mix the flour and salt in a large bowl. Add the yeast mixture and the oil and knead into a smooth dough. Cover the dough and let it rise for 1 hour, until doubled in size.

For the filling, heat the milk, sugar and a pinch of salt in a pot. Stir the cornstarch with a little cold milk and add it to the hot milk together with the egg yolks. Scrape the seeds from the vanilla bean and add them to the milk. Cook, stirring constantly, until the mixture thickens.

Take the custard off the heat and let it cool.

Divide the dough into 10 equal pieces. Flatten each piece and put a tablespoon of the custard in the center. Pull the edges up over the filling and seal.

Place the filled buns seam side down in a steamer basket lined with parchment paper. Let the buns rest for 30 minutes so they puff up.

Bring a pot of water to a boil and steam the buns for about 15 to 20 minutes, until puffed up and cooked through.