|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|
- Sift cake flour, hk flour, and salt into a mixing bowl.
- Combine castor sugar, yeast and water with the flours, and blend to mix well-- Then knead until soft dough is formed.
- Add in shortening, and continue to knead until dough is smooth and elastic.
- Prove dough for 60-90 mins until dough has risen to its limit.
- Meanwhile, prepare custard filling-- Combine custard powder, wheat starch, and castor sugar in a nonstock pan.
- Add in milk, and stir mixture over low heat until mixed-- then add butter.
- When butter is dissolved, turn off heat, and keep stirring while gradually adding the egg.
- Divide dough into 12 portions, shaped into balls, cover with damp cloth, and set aside.
- Using a rolling pin, roll the a ball where the edges are thinner than the center.
- Add custard filling in the middle, and wrap to form a bun.
- Place on parchment paper, and repeat for the other buns.
- Prove for 15-20 mins.
- Boil water in steamer, and steam custard buns over rapid boiling water for 10-15mins-- Enjoy!
- 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.