Steamed Custard Buns (Ni Huang Bao)

custardbuns17_little-house-dunes

by Heather Harris Brady

These are a popular part of dim sum, so I wanted to post them in celebration of Chinese New Year. They are easy to make if you have a bamboo steamer and they are most delicious warm right out of the pan. However, you can warm them for a few seconds in the microwave if you’re making them ahead of time. Typically I avoid using any prepackaged mixes, however, I made an exception in this case because this is my first time working on this recipe.

Steamed Custard Buns, Makes about 18

Filling:

  • 1/2 c. Dr. Oetker’s Creme Brulee Mix
  • 2 T. cornstarch
  • 1 c. milk
  • 2 T. butter
  • 1/3 c. powdered sugar
  • 2 egg yolks, broken into a bowl and stirred together

Dough:

  • 3 T. granulated sugar
  • ¼ c. warm water
  • 1 pkg. quick-rise active dry yeast
  • 4 c. all-purpose flour
  • 1 c. whole milk, warm
  • 1 T. vegetable oil
  • 1 T. baking powder mixed with 1 T. water

Make the filling at least 30 minutes ahead so it can cool and set up firmly.

Warm the milk with the butter over medium heat.

custardbuns1_little-house-dunes

Combine the creme brulee mix, powdered sugar, and cornstarch. When the butter is melted whisk it into the milk.

custardbuns2_little-house-dunes

Continue to whisk. The filling will thicken up – a  lot!

custardbuns3_little-house-dunes

Whisk half the mixture into the egg yolks and then return it to the pan. Cook for another minute, stirring constantly.

custardbuns4_little-house-dunes

Put the custard in a dish and cool it thoroughly in the fridge while you make the dough for buns.

Combine the sugar, yeast and warm water. Stir.

custardbuns6_little-house-dunes

Put the flour in a bowl, add the vegetable oil and pour the bubbling yeast mixture over the top.

custardbuns5_little-house-dunes

Stir well and set aside.

custardbuns7_little-house-dunes

When the dough has doubled in bulk, knead it smooth (about five minutes) and turn it out onto a worksurface

custardbuns8_little-house-dunes

Break off pieces of dough, flatten them and add a tablespoon of filling.

custardbuns9_little-house-dunes

How big you make them is up to you. I tried to keep my finished filled buns about the size of a ping pong ball.

custardbuns10_little-house-dunes

Put them in cupcake papers to rise until nearly doubled.

custardbuns11_little-house-dunes

Get your bamboo steamer going at full steam and set the buns in.

custardbuns12_little-house-dunes

Check them in about 15 minutes. When they are done they will be firm, with a pretty sheen.

custardbuns13_little-house-dunes

custardbuns16_little-house-dunes

This is how they look warm, right out of the pan.

custardbuns18_little-house-dunes

Once they’ve cooled the filling will set back up.

custardbuns15_little-house-dunes

Happy Chinese New Year! In my next post I’ll unveil my first project as a new member of the Daring Bakers!

Chinese-New-Year-2015-The-Goat-Vintage-Design

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s