Chinese Steamed Custard Bun Recipe 445

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHINESE STEAMED CUSTARD BUNS (NAI WONG BAO, 奶黄包)



Chinese Steamed Custard Buns (nai wong bao, 奶黄包) image

Steamed custard buns are a dim sum classic, but I found them to be a perfect dish for holiday gatherings and parties as well. Made with a yeast dough and steamed, the buns have a super soft and spongy texture with a smooth surface. The custard filling is creamy, fragrant, and sweet. It has a melt-in-your-mouth texture when warm.

Provided by Maggie Zhu

Categories     Appetizer     Dessert

Time 3h50m

Number Of Ingredients 13

125 g (1/2 cup) water (, warm)
7 g (1 packet / 2 teaspoons) active dry yeast
60 g (4 tablespoons) sugar
250 g (1 2/3 cup) cake flour ((or low gluten flour))
7 g (2 teaspoons) baking powder
7 g (1 1/2 teaspoons) shortening
20 grams (3 tablespoons) cornstarch
3 grams (1 teaspoon) all-purpose flour
56 grams (1/4 cup) granulated sugar (, seperated)
3 large Pete and Gerry's Organic Eggs (egg yolks)
240 grams (1 cup) whole milk
15 grams (1 tablespoon) butter
1/4 teaspoon vanilla extract

Steps:

  • Add the water into a small bowl and warm to approximately 100-110°F (38°C), about 30 seconds in the microwave. The water should be warm, just a bit above body temperature. Add the sugar and active dry yeast. Let sit for 5 minutes so the yeast will activate.
  • While the yeast activates, add the cake flour and baking powder into your mixer bowl.
  • Once the yeast is activated, you should see bubbles on the surface of the mixture. Pour it into the mixer bowl. Mix with a spatula a few times, until the liquid is just absorbed by the dry ingredients.
  • Install the dough hook on your mixer. Start at low speed, then gradually increase to speed setting to 6 out of 10. Knead for 10 minutes, until the dough is very smooth. Stop the mixer in the middle and scrape the dough from the sides of the bowl.
  • Add the shortening. Knead on level 6 for another 5 minutes. The dough should be soft, smooth, and easily lift from the bowl without sticking to your hands.
  • Lightly grease a large bowl with butter or oil spray. Transfer the dough into the bowl. Cover the bowl with plastic wrap and let it rest in a warm part of your room, until the size triples, about 2 hours.
  • Prepare the custard while the dough is resting. Mix the cornstarch, all-purpose flour, and half of the sugar together in a small bowl.
  • Place the egg yolks in a large bowl. Stir a few times to mix the yolks.
  • Add the milk and the remaining half of the sugar into a small saucepan. Heat over medium heat. Stir occasionally to dissolve the sugar completely. Cook until it reaches about 120 °F/ 49 °C (no more than 150 °F / 65 °C). You might see a few bubbles here and there. If the milk starts foaming, it's too hot.
  • While the milk starts to get warm, add the dry ingredients (from step 1 of the custard) into the bowl with the egg yolks. Whisk until it forms an even paste. Do not add the dry ingredients too early, because the sugar will change the texture of the eggs.
  • Add the warm milk into the egg yolk mixture, about 1/4 cup at a time. Whisk constantly until the milk is fully incorporated into the paste. Continue to add more milk, a 1/4 cup at a time and continuously stirring, until it forms a thin, smooth mixture and all the milk is added.
  • Return the mixture back to the pot (the one you used to heat the milk). Heat over medium low heat and stir constantly, until the mixture thickens, 5 minutes or so. Keep cooking and stirring, until you can draw a line on the bottom of the pot using a spatula. (Note, the custard will start to thicken suddenly, like a switch was flipped. So you should keep a close eye on it.)
  • Remove the pot from the stove immediately. Add the butter and vanilla extract. Stir to mix well.
  • Line a large, deep plate with plastic wrap. Place a large mesh strainer on top.
  • Pour the custard into the lined plate through the strainer to smooth out the texture. Use a spatula to press the custard through the strainer if any lumps remain.
  • Cover the custard with plastic wrap. Press the wrap against the custard, so it won't form a skin once it's chilled.
  • Chill the custard in the fridge until it's cooled, 2 hours or so. Or in the freezer for 30 mins.
  • Cut some parchment paper into 3" (7 cm) squares to hold the buns. You'll need 16 squares.
  • Punch the air out of the dough. Transfer it onto a lightly oiled working surface. Knead a few times to make the dough into a round ball. Divide the dough into 16 even pieces by cutting it into 2 even strips, then further cutting each strip into 4 small pieces. Each piece of dough should weigh 27 grams. Use your hands to roll and shape the dough pieces into dough balls.
  • Wrap the buns one at a time.
  • Flatten the dough ball using your palm. Use a rolling pin to roll a dough ball into a round disc that is thick in the middle and thin on the edges, about 2.5 to 3" (6 to 7 cm) in diameter. Carefully remove it from the surface and place it onto your palm.
  • Place about a heaping tablespoon of custard onto the center of the wrapper. Press the custard into the dough to release any air bubbles within the custard. Use your other hand to gather the wrapper onto the top of the custard filling. The dough sheet will start to form pleats and retain its round shape.
  • Once done, place the custard bun onto one of the cut parchment squares, pleated-side-down, then place it on a plate. Loosely cover it with plastic wrap to prevent them from drying out. Repeat the process to wrap the rest of the buns.
  • Set a stopwatch (or timer) after wrapping the first bun, to keep track of the resting time. You need to rest the buns for 20 to 30 minutes before steaming.
  • Depending on the size of your steamer, you might need to steam the buns in batches. What I usually do is prepare the steamer after wrapping half of the buns, so some of them are ready to be cooked as you work on the rest.
  • To prepare the steamer, add about 3" (7 cm) of water to the pot and heat over medium-high heat until the water starts to boil. Place the rested buns onto the steamer rack, leaving at least 2" (5 cm) in between, because the buns will expand a lot as they cook.
  • Cover and let steam for 10 minutes. Once done, remove the steamer rack and place it onto a trivet. Uncover the steamer rack carefully. Let the steam out and then transfer the buns onto a serving plate. Let the buns cool for 5 minutes before eating.
  • Cook the rest of the buns using the same method.
  • The custard buns taste best when they are still warm, but you can serve them at room temperature, as well.
  • Once the buns have cooled completely, place them in a sealed container at room temperature, if serving the same day.
  • You can store the buns for 2 to 3 days in the fridge. To serve, heat up the buns until warm using the microwave.

Nutrition Facts : ServingSize 1 serving, Calories 121 kcal, Carbohydrate 21.5 g, Protein 2.8 g, Fat 2.7 g, SaturatedFat 1.2 g, Cholesterol 43 mg, Sodium 14 mg, Fiber 0.5 g, Sugar 8.1 g

CHINESE STEAMED BUNS



Chinese Steamed Buns image

Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. You may use milk in place of the warm water if you wish.

Provided by Carol chi-wa Chung

Categories     Bread     Yeast Bread Recipes

Time 4h

Yield 24

Number Of Ingredients 10

1 tablespoon active dry yeast
1 teaspoon white sugar
¼ cup all-purpose flour
¼ cup water
½ cup warm water
1 ½ cups all-purpose flour
¼ teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
½ teaspoon baking powder

Steps:

  • Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
  • Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
  • Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
  • Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
  • REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Nutrition Facts : Calories 44.4 calories, Carbohydrate 8.4 g, Fat 0.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 35 mg, Sugar 1.2 g

More about "chinese steamed custard bun recipe 445"

CHINESE STEAMED CUSTARD BUN | CHINA YUMMY FOOD
chinese-steamed-custard-bun-china-yummy-food image
2019-10-19 Chinese Steamed Custard Bun is a traditional Cantonese-style dessert. People like to enjoy custard bun at breakfast. Slowly taste its rich milky aroma and the delicate, smooth taste of the milky yellow filling. The perfect Chinese Steamed Custard Bun’s filling should be sufficient and it must be has a strong milky and yolk flavor. And the bun ...
From chinayummyfood.com
5/5 (7)
Total Time 4 hrs 40 mins
Category Breakfast
Calories 188 per serving
  • Beat the eggs in the bowl, add the white sugar, salt, egg yolk and milk and stir with a whisk. Slowly add milk and milk powder while continuing to whisk.
  • Mix the flour, yeast powder and milk to make a dough. And wrapped it in a fresh-keeping bag to seal the fermentation to twice the size.
  • Pour cold water in the wok and cook it for 30 seconds under high heat and turn the fire off. Put steamer into the wok, spread the damp cloth and put the steamed buns in the steamer. Then cover the lid, and ferment it for about 15 to 20 minutes.


CANTONESE STEAMED CUSTARD BUNS (NAI WONG BAO)
cantonese-steamed-custard-buns-nai-wong-bao image
2016-09-19 These Steamed Custard Buns (aka nai wong bao, 奶黄包) have been on my to-do list since FOREVERRR, so I’m glad to finally cross it off. And I know many readers are happy to see this post too! Cue the hallelujah chorus. Some Background on This Recipe. Steamed Custard Buns …
From thewoksoflife.com
4.6/5 (25)
Calories 167 per serving
Category Dessert And Sweet Stuff
  • Start by making the filling. Heat some water in a medium to large, deep pot. The water should be about 2 inches deep, and the pan should be large enough to accommodate the mixing bowl. Once the water boils, turn the heat to down to a simmer.
  • In a large heatproof bowl or the metal mixing bowl that came with your stand mixer, add the eggs and powdered sugar. Beat for a minute on low. Next, add the milk and heavy cream, and beat for a few seconds to combine. Then sift in the flour, starch, and dried milk powder. Mix everything in until there are no lumps. Now add in the melted butter, and stir to combine.
  • Next, carefully lower the mixing bowl into the pan of water, and begin stirring the mixture quickly and continuously. I used a stainless steel mixing bowl, so the egg mixture solidified rather quickly--it took about a minute. It’s essential that you stir quickly in this process. It may take longer if you use a thicker bowl. Once the egg mixture solidifies into a thick custard, remove from the heat. Do not overcook! Let it cool completely, and it’s ready to use.
  • Cover the custard to prevent it from drying out while you make the dough. Note: If you’d like to make the filling a day or two early, store it in an air-tight container and refrigerate it.


CUSTARD BUN OR NAI WONG BAO (奶皇包) - OH MY FOOD RECIPES
custard-bun-or-nai-wong-bao-奶皇包-oh-my-food image
2017-05-16 Cooking tips for how to make Chinese steamed custard buns: Put milk, sugar, yeast in a mixer and mix a little bit then wait for 5 minutes. After that, add salt …
From ohmyfoodrecipes.com
5/5 (145)
Calories 167 per serving
Category Appetizer, Breakfast, Snack
  • Put 1 cup of milk (at room temperature or warm them a little bit in a microwave, not too hot, just little warm), 2 teaspoons of sugar, 2 teaspoons of yeast into a Bosch mixer bowl, mix a little bit and wait for 5 minutes.
  • After that, turn on #1 the lowest setting. Slowly add the flour mixture from step 2 into the mixer until the dough comes together. Then, turn on #3 middle high setting. Let the mixer run for 5 minutes.
  • Next, take the dough out and cover the dough with a wet cloth. Let it rise around 30-45 minutes at room temperature. (My trick to speed up dough rising time is to preheat the oven at 200F then turn off. After that, put the dough in the oven and cover with a wet cloth for 15-20 minutes.)


NǎI HUáNG BāO (奶黄包) - CUSTARD STEAMED BUNS RECIPE ...
nǎi-hung-bāo-奶黄包-custard-steamed-buns image
2018-08-13 Flatten and shape 16 balls into circles, with the outer edge thinner than the center. Place the custard in the center and encase the filling with the dough. Press and seal the dough well. Slightly elongate the bun …
From everybunnyeats.com
Cuisine Chinese
Category Sweets
Servings 16
Estimated Reading Time 6 mins


NǎI HUáNG XIàN (奶黄馅) - CUSTARD FILLING FOR STEAMED BUNS ...
nǎi-hung-xin-奶黄馅-custard-filling-for-steamed-buns image
2018-08-10 Bring the bowl over to a pan partially filled with water. Bring the pan to a simmer. Cook in a water bath, whisking continuously, until the custard thickens, about 5 minutes. Continue cooking for an additional 1-2 minutes. Scrape the custard …
From everybunnyeats.com
Cuisine Chinese
Estimated Reading Time 4 mins
Category Bases


CHINESE STEAMED CUSTARD BUNS 爆漿流沙奶皇包 - …
chinese-steamed-custard-buns-爆漿流沙奶皇包 image
2014-08-07 Get the full recipe: http://yummyeasycooking.blogspot.co.uk/2014/08/steamed-custard-buns-josephines-recipes.htmlThis is a music license (Inspire Acoustic) ag...
From youtube.com
Author Josephine's Recipes
Views 223K


CHINESE STEAMED CUSTARD BUNS [VEGAN, GLUTEN-FREE] - ONE ...
chinese-steamed-custard-buns-vegan-gluten-free-one image
2016-07-22 In Chinese cuisine, bao is a type of steamed bun that includes a variety of fillings. While there are countless of different fillings used for these types of buns, this particular recipe …
From onegreenplanet.org
Servings 16
Estimated Reading Time 2 mins


JOSEPHINE'S RECIPES : CHINESE STEAMED CUSTARD BUNS 爆漿流沙奶皇 …
josephines-recipes-chinese-steamed-custard-buns-爆漿流沙奶皇 image
2021-10-11 Chinese Steamed Custard Buns 爆漿流沙奶皇包 - Josephine's Recipes 117 One of the most famous dim sum dishes 奶皇流沙包 and the best part is the steamed buns comes with the custard sauce flowing out when you try to open and the taste will amaze you! Anyhow, you can use x 4 boiled or steamed mashed salted duck egg yolks instead of sweet potato in buns. This recipe …
From yummyeasycooking.blogspot.com
Author Josephine's Recipes
Estimated Reading Time 1 min


CHINESE STEAMED CUSTARD BUNS – RECIPE
chinese-steamed-custard-buns image
2014-10-04 Chinese Steamed Custard Buns – Recipe Steamed custard buns are one of my favourite dim sum staples. You can keep your dumplings, char siu bao and chicken feet- just give me 奶黄包 lai wong bao custard buns …
From tashcakes.com
Estimated Reading Time 2 mins


CHINESE STEAMED CUSTARD BUNS (NAI WONG BAO) - JESSICA GAVIN
chinese-steamed-custard-buns-nai-wong-bao-jessica-gavin image
2018-02-16 This Chinese steamed custard bun recipe turns out soft, tender, and just the right amount of sweetness. Your sweet tooth will be undeniably satisfied after eating this soul-satisfying treat! More Chinese recipes. Classic Egg Rolls; Beef with Broccoli; Vegetarian Chow Mein; The importance of yeast . Steamed custard buns …
From jessicagavin.com
4.4/5 (100)
Total Time 4 hrs 9 mins
Category Dessert
Calories 244 per serving


CHINESE STEAMED CUSTARD BUN RECIPE 445 - TFRECIPES.COM
chinese-steamed-custard-bun-recipe-445-tfrecipescom image
Chinese Steamed Custard Bun Recipe 445 CHINESE STEAMED BUNS. Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns…
From tfrecipes.com


CHINESE "PINEAPPLE" (BOLO) CUSTARD BUNS 菠蘿包 - EVA BAKES
2013-03-29 Using a lightly floured rolling pin on a lightly floured surface, roll the dough ball into a circle. Thin out the edges more than the center. Add a custard ball in the middle, and wrap to form a bun. Pinch centers to seal and place on parchment paper lined baking pan, seam side up. Repeat for the other buns.
From eva-bakes.com
Cuisine Asian, Chinese
Category Breakfast
Servings 12
Total Time 45 mins
  • Place the dough ingredients in a bread machine according to the manufacturer’s recommendation. Set to the dough cycle and start the machine. It takes about two hours for the dough cycle to complete. (I do not own a bread machine and simply kneaded the dough by hand, covered it with plastic wrap and heated it in the microwave for 20 seconds. I then let the dough rest for about 10-15 minutes and reheated it for another 20 seconds in the microwave. I let the dough rest for another 2 hours before it rose.)
  • While the dough is resting, make the topping. In a large bowl, mix the butter and powdered sugar together. Add in the salt, milk powder, vanilla, and food coloring and mix well. Then add the beaten egg and mix. Finally, mix in the flour and combine. If the dough is too sticky, place it in the refrigerator to firm up.
  • Prepare the filling. Combine the custard powder (or vanilla pudding mix) and wheat starch (or corn starch) in a non-stock saucepan. Add in sweetened condensed milk, and mix over low heat until combined. Add butter. Bring the mixture to a simmer while constantly stirring. The mixture should turn into a consistency like paste. Remove the mixture from stove and allow to cool slightly. Once the mixture has cooled, add the egg and stir constantly until it has been well incorporated. Divide the dough into 12 equal portions, shape them into balls, cover with a damp towel and set aside.
  • After the dough has risen, punch it down and separate into 12 equal pieces. If dough is too sticky, add a little bit more flour. Using a lightly floured rolling pin on a lightly floured surface, roll the dough ball into a circle. Thin out the edges more than the center. Add a custard ball in the middle, and wrap to form a bun. Pinch centers to seal and place on parchment paper lined baking pan, seam side up. Repeat for the other buns.


BAKED CUSTARD BUN (CREAM PAN) • COOKING IN CHINGLISH
2020-02-28 Wrapping the bun dough around the custard was a bit tricky since it was my first time making buns like this, but I read through all the tips in the post a few times and it was super helpful! Thank you for this recipe! Ill definitely be making more buns …
From cookinginchinglish.com
5/5 (5)
Total Time 3 hrs 32 mins
Category Bread, Dessert
Calories 310 per serving
  • In a heat-proof mixing bowl, whisk eggs, sugar, corn starch and cake flour together until well combined.
  • Add flour, sugar, condensed milk, milk, water, 25 g of the egg (about half of the egg, store the rest in the fridge for brushing) and yeast into the stand mixer and knead on low speed until the dough is formed.
  • Roll the dough out to a 3"- 4" round, place 30- 40 g ( about 1 scoop / 2 tbsp) of custard in the center of the dough. Lift up two edges (3 and 9 o'clock directions), and quickly pinch them together, do the same thing at the 12 and 6 o'clock directions and then pinch everything else together tightly.
  • When the temperature is reached, put the pan in the oven and bake for 12 minutes or until golden brown. For the ones with custard on top, I would bake for 2 minutes longer with a convection bake function, if available, to achieve a golden brown color.


CUSTARD BUN-MILK YOLK BUNS | CHINA SICHUAN FOOD
2015-01-11 Another famous and great dim sum steamed bun recipe—Custard bun also named as milk yolk buns. Those little buns are also named as Lai Wong Bao. This is the version with butter and egg for sweet teeth. Just a remanding, there is a sister bun of this milk yolk bun …
From chinasichuanfood.com
5/5 (1)
Total Time 4 hrs 40 mins
Category Dessert
Calories 176 per serving
  • When the dough is doubled in size, transfer to a slightly floured board and pinch the air out. Please knead forcefully for a smooth surface. And then roll into a long log; cut the log into 12 equal portions. At the same time, divide the custard filling into 12 equal portions and shape each one to a ball (make the assembling process much easier)


STEAMED BUNS RECIPE - TIPBUZZ
2019-07-24 This steamed buns recipe is great for snacks as well as Chinese New Year! Chinese steamed buns have been popping up everywhere, whether it’s San Francisco’s food trucks or …
From tipbuzz.com
5/5 (1)
Total Time 3 hrs 30 mins
Category Appetizer, Snack
Calories 74 per serving
  • In a medium-large bowl, whisk together ¼ cup warm water, yeast and a large pinch of the sugar. Set aside for 10 minutes (see note).


STEAMED TARO BUN RECIPE | MY CHINESE RECIPES
2020-05-25 This easy steamed taro bun recipe maximizes the aroma of original ingredients. If you love to eat taro, it is a must-try bun for you. 95 minutes; Serves 2; Easy; Ingredients. 500g low-gluten flour. 100g sugar. 5g baking powder. 5g yeast. 25g bread improver. 225g water. 5g taro oil. Stuffing Ingredients; 10g fish meat paste. 6g coriander. Directions. Share. Tips. 1. Do not put the bun too close ...
From mychineserecipes.com
Cuisine China
Total Time 1 hr 35 mins
Category Dessert,Dim Sum,Snack
Calories 2425 per serving


CHINESE STEAMED CUSTARD BUNS GLUTEN FREE | HEALTHY GF ASIAN
2021-04-11 Chinese Steamed Custard Buns. by Daphne Goh | posted in: Asian Desserts, Chinese | 12 . Jump to recipe . Bao or baozi is a type of steamed filled bun or bread-like bun (often made with yeast) in Chinese cuisines. There are countless number of variations to the fillings and methods of preparing these buns. These buns are similar to the traditional Chinese mantou, they can be stuffed …
From healthygfasian.com
Reviews 12
Category Asian Desserts
Cuisine Asian Desserts, Chinese
Total Time 1 hr 25 mins


SALTED EGG CUSTARD STEAMED BUNS - THE MEATMEN
2017-09-06 Wrap and fill the the dough with frozen salted egg yolk custard ball. Pinch the edges together. Make sure it's sealed tight. If not, it will leak during steaming. Place the filled dough onto cupcake liners. Steam on moderate heat for 10-12 minutes. If it is steamed on a high heat, the bun might burst. Serve it hot.
From themeatmen.sg
Cuisine Dessert
Total Time 3 hrs
Servings 20


RUBY TANDOH'S STEAMED CUSTARD BUN AND SPOTTED DICK RECIPES ...
2014-11-29 2 tsp vanilla extract. 1 First, prepare the custard. Heat the milk over a low heat until just shy of boiling. In a bowl, whisk the egg yolks, caster sugar, cornflour and nutmeg until smooth. Once ...
From theguardian.com
Author Ruby Tandoh
Estimated Reading Time 6 mins


THESE RESTAURANT STYLE CHINESE STEAM CUSTARD BUNS ARE SO ...
These Chinese Steam Custard Buns are super soft fluffy and the custard is so fragrant, smooth and creamy it just melts in your mouth! This special recipe is ...
From youtube.com


CHINESE STEAMED CUSTARD BUNS (NAI WONG BAO 奶黄包) - HOW TO ...
Custard buns, especially the salted egg yolk lava ones, seem to be all the rage nowadays online. Funny enough, it wasn't something that was ever popular back...
From youtube.com


20 CHINESE STEAMED BUN & {CUSTARD} IDEAS | FOOD, RECIPES ...
Aug 5, 2017 - Explore Jolan Kamp's board "Chinese Steamed Bun & {custard}" on Pinterest. See more ideas about food, recipes, asian desserts.
From pinterest.ca


CHINESE STEAMED CUSTARD BUNS | RECIPE | CUSTARD BUNS, PORK ...
Mar 17, 2019 - Chinese steamed custard buns recipe that yields a tender pastry with just the right amount of sweetness. A popular dessert at Dim Sum made right at home!
From pinterest.ca


CUSTARD BUN RECIPE - SIMPLE CHINESE FOOD
I also racked my brains in order to let the children eat a delicious breakfast. No, I've been thinking about doing this these days. You can see what it is when you see the picture, right? A perfect custard bag, in addition to the flavor of the filling, it must have a rich flavor of milk and egg yolk. Once I bought a quick-frozen custard bun at the supermarket and steamed it at home.
From simplechinesefood.com


DIM SUM - STEAMED CUSTARD BUNS RECIPE - YOUTUBE
Today we are making HK style steamed custard buns, also known as Nai Huang Bao. If you’ve ever had breakfast or brunch in a dim sum restaurant, you will defi...
From youtube.com


STEAMED CORN CUSTARD PAO (CHINESE STEAMED BUN ...
This Corn Custard Pao filling is eggless, it is made with custard powder, cream style sweet corn and cheddar cheese. The filling is richer and creamy. Print ...
From youtube.com


Related Search