Buttery Custard Buns (Salted Egg Yolk Nai Wong Bao)
These buttery custard buns are a must-try when you go to China. These are so soft and creamy! The texture is so out of this world and you need to try them.
Equipment
- Stand mixer with paddle attachment
- Fine mesh strainer
- Bamboo or metal steamer (at least 10-inch / 25cm)
- Rolling Pin
- Parchment paper (cut into squares for steaming)
- Cling wrap
Ingredients
Filling Ingredients
- 3 medium salted duck egg yolks cooked — see notes
- 4 tablespoons custard powder such as Bird's
- 4 tablespoons milk powder
- 4 tablespoons powdered sugar icing sugar
- 5 tablespoons vegetable shortening
- 2 tablespoons butter melted
Dough Ingredients
- 2 cups plain flour
- 2 oz granulated sugar
- 2 teaspoons baking powder
- 2 tablespoons milk
- 2 teaspoons shortening or lard
- 3 fl oz water
Instructions
Filling Instructions
- Force the salted duck egg yolks through a fine mesh strainer to ensure any cooked white bits are removed.
- Add the strained egg yolks to a stand mixer fitted with the paddle attachment. Add the custard powder, milk powder, powdered sugar, shortening, and melted butter. Mix on medium speed for 2-3 minutes until it forms a smooth, cohesive mass.
- Lay a sheet of cling wrap on a clean surface. Scrape the custard filling onto the cling wrap and shape it into a log roughly 9 inches (23cm) long.
- Wrap and refrigerate until firm.
- Divide the log into 9 pieces, knead into balls, and refrigerate until needed.
Dough Instructions
- Sift together the flour, baking powder and sugar.
- Rub the shortening (or lard) into the flour mixture with your fingertips until it resembles coarse crumbs. Add the milk and water gradually, mixing until a shaggy dough forms.
- Knead until it forms a smooth dough.
- Cover with a cloth and let sit for half an hour.
Assembly Instructions
- To put together the buns, knead the rested dough briefly on a lightly floured surface, then roll it into a log. Divide the log into 9 equal portions (each roughly 40g).
- Using a rolling pin, flatten each portion into a circle roughly 4 inches (10cm) in diameter, keeping the centre slightly thicker than the edges.
- Place a ball of filling in the centre of each, and wrap the dough around the filling. Pinch to close and fold.
- Place each bun seam-side down onto a small square of parchment paper. Arrange in a steamer basket, leaving at least 1 inch (2.5cm) between buns to allow for expansion. Bring water to a rolling boil, then steam over high heat for 15 minutes. Avoid opening the lid during steaming.
Nutrition
Serving: 1servingCalories: 323kcalCarbohydrates: 38gProtein: 7gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 234mgSodium: 182mgPotassium: 167mgFiber: 1gSugar: 12gVitamin A: 286IUVitamin C: 0.3mgCalcium: 122mgIron: 2mg
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