Fluffy Bun with a Velvety Filling
Custard Bun Nǎi Huáng Bāo
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Ingredients
For the dough:
250 g all-purpose flour
5 g dry yeast
30 g sugar
120 ml milk
30 g butter
1 egg
A pinch of salt
For the custard filling (nǎi huáng)
2 egg yolks
50 g sugar
15 g cornstarch
250 ml coconut milk or regular milk
20 g butter
1 teaspoon vanilla extract
Instructions
Making the dough:
- In a bowl, mix flour, sugar, and yeast.
- Add warm milk, egg, and butter, then knead into a smooth dough.
- Cover with a cloth and let rise for 1-2 hours.
Preparing the custard filling:
- In a saucepan, heat coconut milk (or regular milk).
- In a separate bowl, mix egg yolks, sugar, and cornstarch, then gradually add the warm milk while stirring.
- Cook over low heat until it thickens. Stir in butter and vanilla extract, then let it cool.
Shaping the buns:
- Divide the dough into 8-10 pieces,
- Roll each out, and place a teaspoon of custard filling in the center.
- Seal the edges and shape them into balls.
Steaming & Serving:
- Place the buns on parchment paper
- Steam for about 12-15 minutes in a bamboo steamer or a metal steaming pot.
- Nǎi Huáng Bāo is best enjoyed fresh when the custard is warm and creamy.
Note: nutritional values are for one piece.
Don’t wait any longer and check it out. Recipe for :
Custard Bun Nǎi Huáng Bāo
* - approximate nutritional values
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