Nai Wong Bao Recipe

step 1

• STEP 1.1. Cream filling crack the eggs into a bowl, add sugar and salt, and whisk thoroughly

step 2

• STEP 2.Slowly add milk and light cream whilst continuing to whisk

step 3

• STEP 3.Sift the flour into the mixture. This will help keep it from clumping and make it easier to mix. The faster you whisk, the smoother the mixture will be.

step 4

• STEP 4.The batter of step 3 is filtered once again with a sieve to make sure it is smooth.

step 5

• STEP 5.Add the butter. Put some water in a pot and heat to boiling and put the bowl of batter in there carefully. As the batter warms, mix it with a spatula. Keep it moving so that it doesn’t stick and stays smooth. You will be able to feel the butter melting and it starting to become more firm.

step 6

• STEP 6.Once it has become more solid, set aside to cool and it will further to solidify.

step 7

• STEP 7.Put the yeast in the warm water and mix well until it dissolves.

step 8

• STEP 8.Mix the flour and sugar in a separate bowl, then slowly pour in the yeast water whilst mixing with a pair of chopsticks.

step 9

• STEP 9.Mix until the water is absorbed. Start to fold it in on itself to make it into a ball of dough.

step 10

• STEP 10.Keep kneading until it is very smooth and a solid piece of dough.

step 11

• STEP 11.Place the kneaded dough in a pot. Cover the dough with a moist towel or lid and let the dough stand to begin proofing.

step 12

• STEP 12.Wait until the dough volume has risen 2 times larger.

step 13

• STEP 13.Take the risen dough out and put it on a cutting board with a thin layer of flour and knead all of the air out.

step 14

• STEP 14.Once the dough is solid and smooth again, cover with a moist towel and let stand for about 10 minutes.

step 15

• STEP 15.Rested dough is cut into two pieces with a knife, and then rolled into strips.

step 16

• STEP 16.Divide each of the strips into about 50 gram pieces.

step 17

• STEP 17.Roll a piece into a ball, and then use a rolling pin to flatten into a circle.

step 18

• STEP 18.Put the appropriate amount of custard into the center of the dough.

step 19

• STEP 19.Wrap the dough around it and close the end tightly.

step 20

• STEP 20.With the closed side down and cup your hands around it. Roll in one direction to make it into a tight round ball.

step 21

• STEP 21.Once they are all finished, place a moist towel over them and let stand for 20 minutes.

step 22

• STEP 22.Lightly brush oil on the steamer to avoid the buns from sticking. Steam for about 15 minutes and then turn off the heat and wait for about 3 minutes to open the lid. Serve fresh.