07 December 2010

Steamed Creamy Custard Bun 奶黄包 (Nai Huang Bao)


My son loves to eat Nai Huang Bao but he only eat it if the custard is creamy, sometimes is hard to find a really creamy custard bun for him. I did my research on the internet and found some videos on how to make the creamy custard bun 奶黄馅制作过程1-4 (videos by irenechanwai), it really helps!

Please click here to see my May 2013 creation on Steamed Creamy Custard Bun.

A
Ingredients:
as the video doesn't specify the portion of ingredients, I come out of my own.
150g custard powder
3 tbsp icing sugar
4 tbsp milk powder
150g coconut milk
50g evaporated milk
2 eggs
oil or  2 tbsp melted butter

Steps:
1. Place custard powder, sugar and milk powder in a bowl. Add coconut milk, whisk until sugar dissolved. Add evaporated milk, stir to combine.
2. Add 1 egg at a time, whisk until incorporated.
3. Add the melted butter.
4. Sieve the liquid. Pour into a lightly grease pan (like A) and steam for 15-20 mins. (it depends on your steamer)

 C

5. Take the pan out from steamer and mash the custard until it is crumble (like C) and knead the custard on clean work surface until smooth (like D).
 
My right upper arm is aching because of the kneading. I think I've build muscle ...

As for the bun dough, I stir the 5g instant dry yeast, 1 tsp baking powder and 80g sugar in a bowl, add 250ml lukewarm water (has to gradually add in). Set aside for 10 mins. Then add the mixture into 400g pau flour, stir using a pair of chopstick until dough is formed (like B). Transfer the dough into lightly floured work surface and knead by hand until smooth and elastic. Add 1 tbsp shortening and knead until the surface is a bit greasy. Cover the dough with wrapping plastic, let it rise in a warm place for about 60 mins. Divide dough into 20g portions. Flatten each dough and stuff in the custard filling. Arrange in a steamer and steam for 10 mins.





Nice Steamed Creamy Custard Bun. I let my son try on the creamy custard and he loves it! Hurrah! I pass the test!