1 Delicious Chinese Nai Wong Bao Dessert Recipe, also referred to as steamed custard buns, is a beloved Cantonese dessert cherished for its plush, airy consistency and luscious custard center. Found ubiquitously in dim sum eateries and often crafted in households, these buns are crafted by preparing a straightforward yeast dough, shaping it into bun forms, and then filling them with a decadent custard blend made from eggs, milk, and sugar. Once assembled, the buns are gently steamed until they swell up, turning tender and emitting an enticing aroma. Chinese Nai Wong Bao is favored by individuals of all ages, providing a soothing and luxurious dessert encounter that is both gratifying and comforting.
1 Delicious Chinese Nai Wong Bao Dessert Recipe
1 Delicious Chinese Nai Wong Bao Dessert Recipe, is a beloved Cantonese dessert celebrated for its heavenly softness, fluffy texture, and delectable custard filling. Found in dim sum establishments worldwide and cherished as a homemade delicacy, these buns encapsulate the essence of Cantonese cuisine.
Crafting Nai Wong Bao typically begins with preparing a straightforward yeast dough using flour, sugar, yeast, and water. After kneading until smooth, the dough is allowed to rise until doubled. Meanwhile, a luxurious custard filling is made by blending eggs, sugar, milk, and occasionally cornstarch for thickness. Once the dough has risen, it’s divided, filled generously with the creamy custard, and sealed.
Following assembly, the buns undergo a second proofing before steaming. Positioned in a steamer lined with parchment paper, they are cooked until plump and tender, taking about 15 to 20 minutes. Once done, the buns are cooled slightly and served warm or at room temperature, offering versatility for any occasion.
Nai Wong Bao’s enchanting combination of soft bun and rich custard appeals to both young and old, providing a delightful treat for dessert, snack, or part of a dim sum spread. Its adaptability allows for endless creativity, with variations incorporating ingredients like coconut, taro, or red bean paste, or experimenting with diverse shapes and sizes.
Custard:
- 1/3 cup sweetened condensed milk
- 1/4 cup cornstarch
- 2 tablespoons bleached all-purpose flour
- 2 tablespoons confectioners’ sugar
- 1 teaspoon custard powder, optional (see Cook’s Note)
- 1/2 teaspoon powdered milk
- 1/4 teaspoon kosher salt
- 2 large eggs
- 5 tablespoons unsalted butter, cold, cut into pieces
Dough:
- 1 teaspoon active dry yeast
- 1 1/2 cups bleached all-purpose flour, plus more for dusting
- 1/4 cup whole milk, at room temperature, plus more if needed,
- 3 tablespoons confectioners’ sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon unsalted butter, at room temperature
- To prepare the custard, fill a medium saucepan with 2 inches of water and bring to a boil, then reduce to a simmer over medium-low heat.
- In a medium bowl, whisk together sweetened condensed milk, cornstarch, flour, confectioners’ sugar, custard powder, powdered milk, salt, and eggs until smooth.
- Strain the mixture through a fine-mesh strainer into a medium heatproof metal bowl.
- Place the bowl over the simmering water and cook, stirring constantly with a spatula.
- If the custard starts to stick to the sides, occasionally remove the bowl from the water. Cook until the custard is thick but pourable, about 7 minutes. Whisk in butter, transfer to a clean medium bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
- For the dough, whisk yeast and warm water in the bowl of a stand mixer until slightly dissolved, then set aside to proof.
- Add flour, milk, confectioners’ sugar, baking powder, and salt to the yeast mixture.
- Mix on low speed until the dough starts to come together. Knead until smooth, about 8 minutes.
- Add butter, knead until combined, and cover the bowl. Let it rise until doubled, about 1 1/2 to 2 hours.
- Cut parchment paper squares and set aside.
- Scoop chilled custard, roll into balls, and refrigerate.
- Knead the dough, divide it into pieces, roll them out, and place a custard ball in each.
- Seal and set aside on parchment squares.
- Steam buns until puffed, about 30 minutes.
- Steam the remaining buns, then freeze for up to 3 months.
- Steam frozen buns for 8 minutes before serving.
