Lai Wong Bao (奶黄包) Custard Bun Recipe

This is the recipe for the dimsum steamed bun. Lai wong bao translates to "milk yolk bun". Very often it is also called nai wong bao.
3? hours preparation time 12 servings 170 g cake flour 170 g hong kong flour 1/4 teaspoon salt 45 g caster sugar 1 1/2 teaspoons instant yeast 160 g water 10 g shortening CUSTARD FILLING 10 g custard powder 50 g wheat starch (tungmin flour) 100 ml milk 50 g butter 1 large egg, slightly beaten Lai Wong Bao
  1. Sift cake flour, hk flour, and salt into a mixing bowl.
  2. Combine castor sugar, yeast and water with the flours, and blend to mix well-- Then knead until soft dough is formed.
  3. Add in shortening, and continue to knead until dough is smooth and elastic.
  4. Prove dough for 60-90 mins until dough has risen to its limit.
  5. Meanwhile, prepare custard filling-- Combine custard powder, wheat starch, and castor sugar in a nonstock pan.
  6. Add in milk, and stir mixture over low heat until mixed-- then add butter.
  7. When butter is dissolved, turn off heat, and keep stirring while gradually adding the egg.
  8. Divide dough into 12 portions, shaped into balls, cover with damp cloth, and set aside.
  9. Using a rolling pin, roll the a ball where the edges are thinner than the center.
  10. Add custard filling in the middle, and wrap to form a bun.
  11. Place on parchment paper, and repeat for the other buns.
  12. Prove for 15-20 mins.
  13. Boil water in steamer, and steam custard buns over rapid boiling water for 10-15mins-- Enjoy!
  14. NOTE: Hongkong flour is to make the buns"white", like the restaurants' buns. However, if you don't have any. You can use all purpose flour, but it wont be as white.