Nai Wong Bao

Method

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1. Beat the softened butter with the sugar, then beat in the raw yolks, the sieved cooked yolks, milk powder, cornflour, milk and salt.

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2. Cook the mixture in a bowl set over simmering water, stirring, 6 minutes, until it thickens to a stiff paste.

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3. Refrigerate the custard 2 hours, then roll it into 10 balls and freeze them 20 minutes.

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4. Mix the flour, yeast, baking powder, sugar, warm milk, oil and salt and knead 10 minutes to a smooth soft dough.

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5. Cover and prove 60 minutes, until doubled.

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6. Knock back and divide into 10 pieces. Roll each into a disc thicker at the centre than the edge.

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7. Wrap a frozen custard ball in each, pleat closed and set seam down on a square of paper.

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8. Prove 30 minutes more, until light and puffy.

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9. Steam over gently boiling water 15 minutes, then turn the heat off and wait 3 minutes before lifting the lid slowly.

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Chef’s Tips

• Freeze the custard balls. Soft filling squeezes out at the seam.
• Discs thicker at the centre, or the base tears.
• Lift the lid slowly or the buns wrinkle.

Pairing Suggestions

• Jasmine tea
• Har gow
• Cheung fun

Storage & Reheating

Freeze steamed buns for 2 months and re-steam from frozen for 8 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.