19 Chinese Nai Wong Bao Recipe Experience Flavor Like Never Before!
Published on: Mar 23, 2024
Chinese nai wong bao, also known as Chinese custard buns, are a popular and delicious dim sum dish that can be found in many Chinese restaurants. These fluffy steamed buns are filled with a rich and creamy custard filling, making them the perfect sweet treat. While making nai wong bao may seem like a daunting task, with the right recipe and techniques, you can easily recreate this classic dish at home. In this article, we will guide you through the steps to make the perfect Chinese nai wong bao that will impress your family and friends.
- 1 cup boiling water
- 1 tsp vegetable oil for greasing
- 1 tbsp water for sealing the buns
Step-by-Step Instructions
Step 1: Make the Dough
1. In a small bowl, mix together the warm water, milk, sugar, and active dry yeast. Let it sit for 5 minutes until the yeast becomes foamy.
2. In a large mixing bowl, add the all-purpose flour and make a well in the center. Pour the yeast mixture and vegetable oil into the well and mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour.
Step 2: Make the Custard Filling
1. In a small saucepan, heat the milk over medium heat until it starts to simmer.
2. In a separate bowl, mix together the cornstarch and sugar. Add in the egg yolk and vanilla extract, and mix until well combined.
3. Slowly pour the hot milk into the egg mixture while whisking continuously.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens.
5. Remove from heat and stir in the butter until melted. Let the custard cool.
Step 3: Assemble and Steam the Buns
1. Punch down the risen dough and divide it into 6 equal portions. Roll each portion into a ball.
2. Flatten each ball into a 4-inch circle and place 1-2 tablespoons of the cooled custard filling in the center.
3. Gather the edges of the dough and pinch them together to seal the bun.
4. Place the buns on a greased steaming tray, leaving 1 inch of space between each bun.
5. Place the steaming tray on top of a pot filled with boiling water and cover with a lid.
6. Steam the buns for 15 minutes until they become puffy and the dough is fully cooked.
7. Serve the Chinese nai wong bao warm and enjoy!
HTML Code:
<p>Chinese nai wong bao, also known as Chinese custard buns, are a popular and delicious dim sum dish that can be found in many Chinese restaurants. These fluffy steamed buns are filled with a rich and creamy custard filling, making them the perfect sweet treat. While making nai wong bao may seem like a daunting task, with the right recipe and techniques, you can easily recreate this classic dish at home. In this article, we will guide you through the steps to make the perfect Chinese nai wong bao that will impress your family and friends.</p>
<h2>Ingredients You Will Need</h2>
<p>To make Chinese nai wong bao, you will need the following ingredients:</p>
<h3>Dough:</h3>
- <b>1 cup</b> all-purpose flour
- <b>1/4 cup</b> warm water
- <b>1/4 cup</b> milk
- <b>1 tbsp</b> sugar
- <b>1 tbsp</b> vegetable oil
- <b>1/2 tsp</b> active dry yeast
<h3>Custard Filling:</h3>
- <b>1/2 cup</b> milk
- <b>2 tbsp</b> cornstarch
- <b>2 tbsp</b> sugar
- <b>1 egg yolk</b>
- <b>1 tsp</b> vanilla extract
- <b>1 tbsp</b> butter
<h3>Other Items:</h3>
- <b>1 cup</b> boiling water
- <b>1 tsp</b> vegetable oil for greasing
- <b>1 tbsp</b> water for sealing the buns
<h2>Step-by-Step Instructions</h2>
<h3>Step 1: Make the Dough</h3>
1. In a small bowl, mix together the warm water, milk, sugar, and active dry yeast. Let it sit for 5 minutes until the yeast becomes foamy.
2. In a large mixing bowl, add the all-purpose flour and make a well in the center. Pour the yeast mixture and vegetable oil into the well and mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour.
<h3>Step 2: Make the Custard Filling</h3>
1. In a small saucepan, heat the milk over medium heat until it starts to simmer.
2. In a separate bowl, mix together the cornstarch and sugar. Add in the egg yolk and vanilla extract, and mix until well combined.
3. Slowly pour the hot milk into the egg mixture while whisking continuously.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens.
5. Remove from heat and stir in the butter until melted. Let the custard cool.
<h3>Step 3: Assemble and Steam the Buns</h3>
1. Punch down the risen dough and divide it into 6 equal portions. Roll each portion into a ball.
2. Flatten each ball into a 4-inch circle and place 1-2 tablespoons of the cooled custard filling in the center.
3. Gather the edges of the dough and pinch them together to seal the bun.
4. Place the buns on a greased steaming tray, leaving 1 inch of space between each bun.
5. Place the steaming tray on top of a pot filled with boiling water and cover with a lid.
6. Steam the buns for 15 minutes until they become puffy and the dough is fully cooked.
7. Serve the Chinese nai wong bao warm and enjoy!
