Steamed Custard Buns (Nai Wong Bao,奶黄包)

Method10 steps · about 1 hr 8 min

1. 1

   Step 1: Start with the three already cooked egg yolks. Mash them with the back of a spoon until very fine; if still warm, they are easier to mash. Press through a fine sieve if you want a smoother texture.

   Uses 3 yolks from hard-boiled eggs

2. 2

   Step 2: Mix the mashed yolks from step 1 with the softened butter, 30 g filling sugar and milk powder (30 g) until smooth. Refrigerate the filling until it firms enough to handle while you make the dough.

   Uses mashed cooked egg yolks · 50 g unsalted butter, softened · 30 g sugar for the filling · 30 g full-fat milk powder

3. 3

   Step 3: For this hand-mixed dough, combine the 175 g cake flour, instant yeast, baking powder (1 teaspoon), 1 tbsp dough sugar and 1 tbsp neutral oil. Gradually mix in the weighed 90 g lukewarm water, then combine into a rough dough. Cover and rest for 10 minutes.

   Rest the hand-mixed dough · 10 minUses 175 g cake flour for the dough · 1 tsp instant dry yeast · 1 teaspoon baking powder · 1 tbsp sugar for the dough · 1 tablespoon neutral cooking oil · 90 g lukewarm water for the dough

4. 4

   Step 4: Knead the rested dough from step 3 until very smooth, soft and not sticky. If it feels too dry, work in a little extra lukewarm water gradually. Move straight to shaping; there is no bulk proof before shaping in this yeast-and-baking-powder formula.

   Uses rested rough dough · A little extra lukewarm water, only if the dough is too dry

5. 5

   Step 5: Shape the smooth dough from step 4 into a rope and divide it into eight equal pieces. Work on one piece at a time and keep the others covered so they do not dry out.

   Uses smooth dough

6. 6

   Step 6: Flatten one dough piece from step 5 into a wrapper about 9 cm across, with a slightly thinner edge and thicker center. Dust the work surface and dough lightly with extra cake flour if needed.

   Uses 1/8 of the divided dough · A little cake flour for dusting, as needed

7. 7

   Step 7: Put a spoonful of chilled filling from step 2 in the center of the wrapper from step 6 and seal it completely. Roll and fill the remaining seven dough pieces the same way to make eight buns, keeping unused dough covered. Refrigerate any surplus filling promptly.

   Uses first rolled wrapper · Filling as needed, one spoonful per bun · Remaining 7/8 of the dough · A little cake flour for dusting, as needed

8. 8

   Step 8: Line the steamer basket with parchment paper or cupcake paper molds. Arrange the eight buns from step 7 with their sealed sides down, leaving room between them.

   Uses 8 assembled buns, separated from any unused filling

9. 9

   Step 9: Leave the arranged buns from step 8 in a warm place for about 30 minutes, until light and plump. They should grow a little larger rather than double in size.

   Check proofed buns · 30 minUses arranged raw custard buns

10. 10

    Step 10: Bring steamer water to a full boil, then put in the basket of proofed buns from step 9 and cover. Once steady steam returns, steam over medium-high heat for about 8 minutes, until the wrappers are cooked through. Serve warm; the filling will be hot.

    Check steamed custard buns · 8 minUses proofed custard buns · Water as needed in the steamer