Chinese
Desserts and Sweet Soups - chinese-steamed-custard-buns-nai-wong-bao.md
Chinese Steamed Custard Buns (nai wong bao)
Chef's Menu Description
A delicious and authentic desserts and sweet soups recipe for Chinese Steamed Custard Buns (nai wong bao), prepared with traditional seasonings and techniques.
Ingredients
- • 125 g (1/2 cup) water (warm)
- • 7 g (1 packet / 2 teaspoons) active dry yeast
- • 60 g (4 tablespoons) sugar
- • 250 g (1 2/3 cup) cake flour ((or low gluten flour))
- • 7 g (2 teaspoons) baking powder
- • 7 g (1 1/2 teaspoons) shortening
- • 20 grams (3 tablespoons) cornflour
- • 3 grams (1 teaspoon) plain flour
- • 56 grams (1/4 cup) granulated sugar (seperated)
- • 3 large Pete and Gerry’s Organic Eggs (egg yolks)
- • 240 grams (1 cup) whole milk
- • 15 grams (1 tablespoon) butter
- • 1/4 teaspoon vanilla extract
Preparation Steps
1
Phase 1
Prepare fresh ingredients according to authentic Chinese wok technique and serve piping hot.