Steamed egg custard buns

Steamed egg custard buns

奶皇包 (Nai Wong Bao)

Dim Dim Sum Hong Kong

In China, these steamed buns, known as lai wong bao, are a dim sum delicacy. They may seem exotic, but you’ll find their flavours strangely familiar: soft dough and nutmeg-spiked egg custard – imagine the lovechild of a custard tart and a sweet bun. They’ll soon feel as natural an addition to your afternoon tea spread as scones or buttered teacakes.

Eggs

Powdered sugar

Milk

Heavy cream

All-purpose flour

Wheat starch

Cornstarch

Dried milk powder

Coconut milk

1. Put milk, sugar, yeast into a mixer bowl, mix a little bit and wait for 5 minutes.
2. Add salt and flour slowly into the mixer.
3. Let the mixer run for 5-10 minutes.
4. Take the dough out and let it rise around 30-45 minutes.
5. Put milk, butter, egg, sugar custard powder and corn starch into a saucepan and mix it well then turn on fire slow to medium and keep stirring until it thickens.
6. Let it cool down a little bit and roll it like a ball.
7. Divide the bread dough into 10 pieces
8. Roll the bread dough and flatten it by using a rolling pin.
9. Place the filling in the middle of the flattened bread dough.
10. Close it and roll it like a ball.
11. Cut parchment paper into small square (bigger the the buns).
12. Place the buns on the parchment paper and put them into a bamboo steamer and let it rise another 20-30 minutes before steaming.
13. Steam it for 15 minutes.

Making Lai Wong Bao, with Chef Wu at Yen Restaurant W Hotel ,Taiwan
https://www.youtube.com/watch?v=DSg1K67Q7cY

Steamed Custard Buns (Nai Huang Bao)
https://www.youtube.com/watch?v=B52w8BC0Ly0

Can only be used for non-commercial purposes.

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