China

Nai Huang Bao

Name: Nai Huang Bao
Total time: 60 min
Yield: 10 pieces
Cuisine: China
Ingredients: 300 g Flour; 4 Cooked egg yolks; 60 g Butter; 80 g Sugar; some of each Yeast & milk; 1 tbsp Milk powder

Steamed yeast buns with custard

Nai huang bao are soft, steamed yeast buns from Cantonese dim sum, filled with golden custard.

The filling of egg yolk, sugar and butter turns wonderfully creamy and slightly molten when steamed.

Servings10 pieces

Time60 min

LevelMedium

Ingredients

Flour300 g
Cooked egg yolks4
Butter60 g
Sugar80 g
Yeast & milksome of each
Milk powder1 tbsp

★ = available authentic in the Asia Boutique

Preparation

Knead a yeast dough of flour, milk and yeast and let rise.
Mix egg yolks with butter, sugar and milk powder into a custard.
Chill the custard until shapeable.
Portion the dough, fill and form into buns.
Let rise and steam for about 12 minutes.

Make it original

Milk powder and yeast are in the Asia Boutique.

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