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A close-up view of custard buns on parchment paper, elegantly presented on a white plate. The top bun is gently torn, exposing its airy and fluffy interior, filled with a silky vanilla custard filling.

Custard Buns (Nai Huang Bao, Lai Wong Bao)

Soft, fluffy, steamed buns filled with a silky egg custard.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Course Appetizer, Breakfast
Cuisine Asian, Chinese
Servings 0 Buns

Equipment

  • 1 Pan With a tight fitting lid
  • 1 Bamboo or Metal Steamer Insert

Ingredients
 

Custard

  • 3 (50g) large egg yolks
  • 1 cup (240 ml) whole milk
  • 1/4 cup (50g) sugar or 1/2 cup (100g) for extra sweet
  • 2 tbsp (7g) dry whole milk powder optional
  • 2 tbsp (16g) cornstarch dissolved in 2 tbsp filtered water

Bun

  • 3/4 cup (175 ml) whole milk chilled
  • 1 tsp (4 g) active dry yeast
  • 2 cups (280 g) all purpose flour bleached

Instructions
 

Prep

  • Cut one sheet of parchment paper into halves or into 8 4”x 4” squares.
  • Set up a steamer over the stove and add water according to the type of pan you're using. Ensure the water level is below the wire of the steamer basket, colander, or wire rack, so it doesn't touch the buns during steaming, which could make them soggy.

Filling

  • In a bowl, combine yolks, milk, sugar, milk powder, and cornstarch slurry.
  • Pour into a saucepot over high heat. Stir until it reaches a rolling boil. Boil for 2 mins.
  • Transfer into a bowl, seal the bowl, and chill in the refrigerator for at least 1 hour.

Dough

  • Mix the chilled milk and yeast. Add flour and stir with a spatula until the mixture becomes clumpy.
  • Use your hands to knead the dough for about 15 mins. If you’re using a stand mixer with a dough hook, mix for 10 mins. Initially, the dough may feel sticky, but as you knead, it should become smooth.
    The texture of mantou dough can vary depending on the moisture content of the All-Purpose Flour brand you are using. If your dough feels wet and sticky after kneading, it may require additional flour. Gradually add 1 teaspoon of All-Purpose Flour at a time until the dough is no longer sticky and does not feel overly dry. On the other hand, if your dough feels excessively wet, add All-Purpose Flour 1 teaspoon at a time until the dough is no longer sticky and does not feel dry.
  • Cover the dough ball with plastic wrap or a lint-free towel and let it rest for 5 mins.

Shape

  • Divide the dough into 8 pieces.
  • Take one piece and use a rolling pin to roll it into an oval shape. Fold the top half into the middle and lightly press down to seal it. Then, fold the bottom half into the middle.
  • Pinch together the opposite edges, forming a ball.

Fill

  • Roll the dough ball out into a 1/4 inch thick circle.
  • Add a scoop of filling to the center of the flattened dough ball. Then pinch the opposite edges together to seal, and shape into a sphere. Place the ball on parchment, smooth side up, and shape until round. Repeat.

Steam

  • Arrange the shaped buns in a steamer. Cover with its lid and let the buns proof for 1 hour, or until they have doubled in size.
  • Once the buns have proofed, steam on low heat for 10 mins. Serve warm.
    If you've tried this recipe, please let me know what you think in the comments below! And if you enjoyed it, don't forget to give it a thumbs up or share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. ۶(◠ 。◠)۶
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