Chinese Steamed Custard Buns (Plain/AP flour)| 奶黄包(发酵一次的方法）

Chinese Steamed Custard Buns with 1 time proof method produces more soft and fluffy buns and the custard bun's skin surface is smoother. I also mix a few flours to get a soft dough texture. In this steam custard bun recipe, I used superfine flour. But you can use plain/all purpose flour. If possilbe, try to use superfine flour as it give a softer and finer texture.
I normally use Hong Kong flour to make custard buns but based on feedback from the comments in my other video • Chinese Steam Custard ... , it may not be easily available. So I tried to come out with a method that is suitable for plain flour/all purpose flour and cake flour. I finally perfected it and can't wait to share it with all of you. Serve warm.
If you have watched the other custard bun recipe • Chinese Steam Custard ... , you can skip the recipe for custard filling (click here 1:18)
The baozi dough for this custard bun recipe is tender, soft and fluffy. The custard is made mainly from egg yolks and milk and is very creamy after you steam it. I have previously shared another steamed custard bun recipe that uses Hong Kong flour. Those buns are also soft and fluffy, similar to restaurant like custard buns. See link • Chinese Steam Custard ...
Chinese Steam Custard Buns are Dim Sum favourites! You can find it in almost all Chinese Restaurants that serve Dim Sum. They are also called "Nai Wong Bao 奶黄包 ”. These steamed buns are different from "Liu Sha Bao 流沙包 ” . "Liu Sha Bao" also known as custard buns are made from duck eggs.
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❤ If you have tried my recipe, do leave a comment below! Would definitely love to hear from you!
❤ Other recipes you might like:
Steam Crème Caramel Custard Pudding | 蒸焦糖布丁:
• Steam Caramel Custard ...
Soft and Fluffy Chinese Steamed Matcha Custard Bun (Hong Kong Flour) | 抹茶奶黄包： • Chinese Steamed Matcha...
Mushroom Vegetable Chinese Steamed Bun "Soft & Fluffy" | 冬菇菜包 : • Mushroom Vegetable Chi...
These Restaurant Style Chinese Steam Custard Buns are so Soft and Fluffy | Nai Wong Bao | 奶黄包: • Chinese Steam Custard ...
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❤ Ingredients:
Custard Filling:
3 egg yolks, room temperature 蛋黄, 室温度 3个
150 ml (1/2 cup + 1-1/2 tablespoon milk) 牛奶 150毫升 1/2杯 + 1-1/2汤匙
75 grams caster sugar (1/3 cup +1/2 tablespoon ) 细沙糖 75克 1/3杯 + 1/2汤匙
20 grams (3 tablespoon) cake flour 低筋面粉 20克 3汤匙 (Shopee Link: shope.ee/4pdST...)
50 grams (1/4 cup) salted butter 咸黄油 50克 1/4杯 (butter has to be salted, if not the butter will separate from the custard)
Dough:
160 grams (1-1/4 cup ) superfine flour/plain flour/all purpose flour 细腻中筋面粉/中筋面粉 160克 （1-1/4杯）(Shopee Link: shope.ee/4pdST...)
40 grams (1/4 cup + 1-1/2 tablespoon) cake flour 低筋面粉 40克 （1/4杯 + 1-1/2 汤匙）(Shopee Link: shope.ee/4pdST...)
30 grams (1/4 cup) wheat starch 澄粉 30克 （1/4杯）(Shopee Link: shope.ee/AUHpC...)
45 grams (1/3 cup + 1 teaspoon) icing sugar 糖粉 45克 （1/3杯 + 1茶匙）(Shopee Link: shope.ee/6pOXk...)
1/2 teaspoon baking powder 泡打粉 1/2茶匙 (Shopee Link: shope.ee/5KZj3...)
3/4 teaspoon yeast (instant) 速溶酵母 3/4茶匙 (Shopee Link: shope.ee/5zpPr...)
130 ml (1/2 cup + 1 teaspoon) water (room temperature) 水，室温度 130毫升 （1/2杯 + 1茶匙）
30 ml (2 tablespoon) vegetable oil 菜油 30毫升 （2汤匙）
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