Anzeige
Nai Huang Bao (奶黄包) – Steamed Buns with Custard Filling
More recipes: Chinese recipes · All Asian recipes
Nai Huang Bao (奶黄包) – Steamed Buns with Custard Filling
Laura Chen
10
120 minutes
10 minutes
250
Chinese
Dessert
Nai huang bao are steamed yeast buns with a filling of vanilla custard that you cook from milk, egg yolks and sugar. The dough turns soft and fluffy, and the filling creamy and sweet. You eat them as dessert or with tea.
Ingredients
For the dough:
- 300 g all-purpose flour
- 50 g sugar
- 1 packet dry yeast
- 160 ml warm water
- 1 tbsp vegetable oil
For the filling:
- 200 ml milk
- 2 egg yolks
- 50 g sugar
- 20 g cornstarch
- 20 g all-purpose flour
- 1 tsp vanilla extract
Instructions
- For the dough, mix the flour, sugar and dry yeast in a bowl.
- Add the warm water and oil and knead to a smooth dough.
- Cover the dough and let it rise in a warm place until it has doubled in size (about 1 hour).
- For the filling, whisk the milk, egg yolks, sugar, cornstarch, flour and vanilla extract together in a pot.
- Heat the mixture over medium heat, stirring constantly, until it thickens. Take it off the heat and let it cool.
- Divide the risen dough into 10 equal pieces.
- Flatten each piece of dough and put a spoonful of the cooled filling in the middle.
- Bring the edges of the dough together over the filling and seal gently.
- Set the buns seam side down on a piece of baking paper.
- Let the buns rest for about 30 minutes.
- Prepare a steamer and bring water to a boil.
- Steam the buns in the steamer over boiling water for 10 minutes.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Chinese recipes · All Asian recipes