DIM SUM - Steamed Custard Buns Recipe
Тәжірибелік нұсқаулар және стиль
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Today we are making HK style steamed custard buns, also known as Nai Huang Bao. If you’ve ever had breakfast or brunch in a dim sum restaurant, you will definitely find these lovely little buns. They have a super soft and fluffy texture, and the filling is sweet, creamy, and full of milk flavor.
INGREDIENTS FOR THE CUSTARD FILLING
160 grams of milk
65 grams of butter
1 whole egg
3 egg yolks
100 grams of sugar
40 grams of cake flour (Amazon Link - geni.us/RxtLjGC)
25 grams of milk powder (Amazon Link -geni.us/dIz1Z)
INGREDIENTS FOR THE WRAPPER
350 grams of all-purpose flour (Amazon Link - geni.us/messi)
60 grams of sugar
190 grams of milk
10 grams of milk powder (Amazon Link -geni.us/dIz1Z)
6 grams of instant yeast
15 grams of softened butter
INSTRUCTIONS
In a mixing bowl, combine 1 whole egg, 3 yolks, 65 grams of melted butter, and 160 grams of milk.
In a separate bowl, combine our dry ingredients: 40 grams of cake flour, 100 grams of sugar, and 25 grams of milk powder.
Mix the wet ingredients into the dry ingredients. Let the mixture go through a sieve to get rid of any lumps.
Use a sauce pot to heat the mixture on the lowest heat and stir it constantly for 12-15 minutes or until the mixture thickens up into scrambled eggs texture. Transfer the filling into a container. Cover it with a plastic film. Let it sit in the fridge overnight.
The next day, take it out. Divide it into 12 even pieces and shape them into round balls. Cover the filling and stick it back into the fridge.
Now let's make the bun wrapper. Combine 190 grams of milk, 60 grams of sugar, and 6 grams of instant yeast together. Stir it well.
In a Kitchen aid mixing bowl, add 350 grams of all-purpose flour and 10 grams of milk powder. Pour in the yeast milk solution. Stir to mix.
Use the hook attachment. Let it run on medium-low speed for a couple of minutes. Once you cannot see any dried flour bits and the dough is formed into a big rough piece, you can add in 15 grams of softened butter little by little until all the butter is well absorbed. Then continue to run the machine for another 8 minutes.
Once the machine is done kneading, take out the dough and shape it into a round, smooth ball. Cover it and let it proof for 1 - 1.5 hours or doubled the volume.
Make a fist and punch the dough for a minute to eliminate the air bubbles Then, knead it on the working surface for 6-8 minutes.
Divide it into 12 even pieces. Shape each one into a smooth ball. Cover them with a plastic wrap and let them rest for about 10 minutes.
Start with the first ball that we shaped. Dust it with some flour to prevent stickiness. Use a rolling pin to roll it flat. Then roll the edge to make it thinner. The size of the wrapper should be about 5 inches in diameter.
Put the custard filling in the middle. Press it down to compact with the wrapper so you don't trap any air. Then use your forefinger and your thumb to squeeze it around and push the wrapper up. When you get to the very end, lightly wet your finger with a bit of water so you can pinch and close the bun easily.
Put the rough side down on a piece of parchment paper. Place the buns on a steamer rack. Let all the puns proof inside the steamer for 20 minutes.
20 minutes later, turn the heat to high. When you see the steam comes out. Switch the heat to medium-low and start counting the time. Let it steam for 8-10 minutes. Then you can turn off the heat but do not open it immediately; let it sit for at least 3 minutes.
Souped Up Tip: steamed buns are freezer-friendly, so you can freeze them after they are steamed and they will last about 3 months. Whenever you want to eat them again, you don't need to defrost them, just re-stream them for 15 minutes.
Videography / Editing by Austin Schargorodski - austinschargorodski.com/
![[SUB] Steamed Custard Buns :: Soft & fluffy :: Easy Recipe](/img/d.gif)
Пікірлер: 424
Hi Mandy, I have followed this recipe before but the buns turned out yellow!! I did not give up there because I love the taste of your steam buns and so I stumble across another recipe and so I tried it. I have found the secret to making the buns white which isn't mentioned in your recipe. It's the vinegar! By adding two tbsp into the steamer the result is a brilliant white and it doesn't effect the taste and smell of the buns at all. So everyone, give it a try!!
@henryng191
7 ай бұрын
Vinegar doesn't make buns white. Not even a bit. It actually makes it even more yellow! If you want very white buns, you need asian flour with low protein. Its hard to find them in stores in USA. I guess the asian bakery order them.
@user-ch1gc3yy2y
4 ай бұрын
Thanks to all of you. This need to be tested and digested)
You were born to be a teacher.... Very amazing teacher....
@aleksynicolas5910
3 жыл бұрын
Hello how are you doing today 💝
@peaches5712
3 жыл бұрын
I agree!
Hi Mandy, Guess what? My grand-daughter successful made these bao (buns) today and texted me all the photos. I'm so proud of her and thank you for having this friendly Recipe for all who wants Freshly Homemade Custard Buns.
Hello! this is my second time making Steamed Custard Buns and I think this is the best recipe for me. The first time I made Steamed Custard Buns, I used delicious day's tutorial video, personally I think the video was really aesthetic and calming, but it wasn't enough to help me create a delicious sweet fluffy steamed custard buns. This video helped me create a better steamed buns and I really recommend this for people who are just starting to make their first steamed buns because this video gives you so much tips and knowledge about the dough and steamed buns which is something really important. Another thing is not only you're learning how to make the buns, you're also learning some knowledge about it. SOME OF MY MISTAKES and probably some TIPS: 1) The cake flour: Its okay to just used a regular flour and it worked the same thing for the custard. 2) Massaging the dough is really hard but its worth it (the butter really helps smooth the dough). 3) Rolling pin is a must at least for me because its more faster and easier to remove air bubbles. (Although taking your time massaging the dough is important too but if your arms is really sore and just tired...Rolling pin is the answer.) 4) Make sure to do the wrap nicely (especially if your giving them away), I was so tired making a bunch of desserts in just a day and just carelessly wrapped my custards and it didn't look good for the result (but it still tasted really good). 5) If you don't have a paper to put under the buns you can use parchment paper. That's all thank you for reading if you've reach this far!
@BunnyloveforJesus
2 жыл бұрын
Thank you for the wonderful tips🥰
@judyblackmancallender3663
2 жыл бұрын
Yes, yes! Thanks for sharing your tips. You did answer a few of my queries. 😀😀🇹🇹 Bless up. Enjoy a great day!
Wow...all those test batches. You're a kitchen scientist! I admire your dedication to your art.
You put a LOT of work into this. Thank you!
Been watching your videos for a while now with my children. My little boy, he is 7, will ask often to watch your cooking and asks me to try them hahaha....I've been making a few of them and they are so delicious. Being Chinese myself, they open up a whole new experience to the Chinese cuisine that I've been accustomed too. You are a very good teacher, Mandy 😊
@zhucookkitchen5172
3 жыл бұрын
haha your Son is so cute
@babyguinguin
3 жыл бұрын
@@zhucookkitchen5172 haha thank you so much and I checked out your channel and you are a private chef! Such an interesting job. I think the culinary arts are simply satisfying especially when the food that you've made with love is appreciated. I feel this everytime I cook for my children 😊 I'm an freelance illustrator and it makes me really happy too when my artwork are appreciated 😙 Happy New Year!
You put a lot of work into these recipes and you are a teacher explaining the science. You are amazing and a great teacher. Thank you
Here are the US measurement conversions. Custard: 1 whole egg and 3 yolks (or 2 whole eggs) 4 & 1/4 tbsp of melted butter 5.6 oz of milk 5 tbsp of cake flour 7 tbsp of sugar 3 & 1/2 tbsp of milk powder Bun wrapper: 2 & 3/4 cups of all-purpose flour 4.2 tbsp of sugar 6.7 oz of milk 1 & 1/2 tbsp of milk powder 2 tsp of instant yeast 1 Tbsp of softened butter I've watched this video more times than I can count, and I've compared it to other recipes. This is the one that is the most detailed. I don't have a steamer or a kitchen scale, so I'm making do with what I've got. I'm so excited to try out this recipe! 😋
@eldaosorio4653
2 ай бұрын
Thank you!!! I don’t have a scale, so I was looking through the comments to see if someone had converted the measurements, google was not helping. 😭😭 Thank you!
It was really helpful to see the problems with different buns and to learn how to avoid those problems. Thanks a lot! I've learned a lot from your channel.
These recipes are life savers to be honest. Everytime it’s my turn to cook I just go to your channel and select a recipe. Your simple instructions and amazing recipes guarantee I always cook something delicious
'Making Dimsum is like an Art, I learned new things every time I make it'. True, also with bread recipes.
Usually I don't comment, but this girl- is a different level of perfectionism and science fusion! Very knowledgeable and observant, hard working and to me it's a sign of a very good teacher! Well done! Not just another recipe, but a very thorough explanation Why it has to be done in certain way. I am very impressed!
Chinese have been making Bao for over 2000 years so you know it must be good! These look delicious and I am sure they are much better than the supermarket frozen buns.
I am not one to watch a cooking video that’s too long. How ever I not only watched it once, but twice! I love how she goes into details about why certain processes are important to do & what will be the result if you don’t. Love love love this!!
I love how you went into lots of detail, even showing us examples of what went wrong-ish. You're a great teacher, Mandy! We all appreciate you.
My journey of 10 years has ended thanks to you I hope you read this and know I am very grateful to you
I love how how you always explain why things are done in a specific order!
I'm your silent watcher from the Philippines. Love the way you explain all in details, I can easily understand everything you say and instruct while you do things. Thank you very much for this great and amazing steamed recipe, I love custard too. Hope to make this into my food business because I have no oven so steamed foods and cakes are great! Hoping for more steamed recipes from my favorite and cute Chef, Again, thank you Chef for sharing your great recipes, highly appreciated, I love Chinese Foods since childhood 🍜🥢🍜🥢
Wow wow! I love how you showed your test batches and explained everything. You answered questions I never even thought of but were important to consider. Love your channel, keep it up!
Her attention to explaining every single detail of how to do it and what will happen if you do this or that, dedication, pursue of achieving an awesome delicious result plus her charming personality makes this the best cooking channel ever, thank you, merry christmas and happy new year Mandy.
If I ever decided to make these, I would not share them with anybody. 😁 They would not appreciate how long and how hard they were to make.
Made this mostly for the dough recipe, since I had leftover roast pork filling, and my oven was broken to make my usual baked cha siu bao. So I wanted to try steaming bao, which is a different recipe for baked bao. Everything worked out really well (tho I had to guess the amount of pork filling). The bread was a perfect taste and texture, soft, fluffy, yet a bit chewy. Problem was, yes, I didn't knead the dough balls long enough before filling, and the resulting steamed surface of the bao was "pimply" instead of smooth. I was also kneading by hand (no kitchen aid mixer with dough hook), so it's a lot of kneading -- 8 minutes before rising, then another 8 minutes after rising. Then kneading each dough ball before filling. So, this is something that requires patience and self-discipline, lol.
Thank you for explaining the science and reasoning behind certain steps, and also explaining the Chinese words. I love learning both!
These look delicious! I may try to make these over New Year's. My family's tradition is to ring in the new year by cooking a new recipe together. Thank you for sharing ♥️
I love the way you explain the methods and ingredients you use! It's incredibly helpful, not only for this recipe, but also in general. Thank you for making us all better cooks! I will definitely try making these buns sometime soon!
I absolutely loved how thorough and well put together this video was! Those custard buns look sooo good!!❤️☺️
Since my first streamed custard bun many many years ago I wondered how they were made since they are very hard to find. Thank you Mandy!!
Been following your videos for a few years now, and I am so much braver in the kitchen as a result. You’re an excellent teacher, and an incredibly accomplished cook, I can’t imagine the amount of time and effort that goes into getting these recipes just right. Thank you for several amazing dinners shared with friends!
This is amazing! Your process is like a science and it perfectly shows all the variations.
This is my favorite kind of bun. Glad you made it!
Happy Holidays to you and all your loved ones! What a pleasure it has been watching your channel grow over these few years. Seems like yesterday we were celebrating 100k subscribers. As always, wishing you good health, much happiness and continued success...Cheers!
I love watching your videos! You always give us so much information in an easy chunks to understand!
You did an excellent job of teaching! Although I do not have a steamer and will not purchase one just to make streamed buns, I really enjoyed watching you and thought you did an excellent job of explaining each step. I watch other cooking channels and now understand why they do some of the things they do. Excellent all around! Thank you!
I love your channel and the way that you explain why you do things. As a big dummy who doesn't know anything about gluten or proteins it makes a big difference! 谢谢！
Thank you Mandy for your time and effort to teach us properly with this delicious recipe. You're the Best Teacher! Merry Christmas and wishing you a wonderful New Year.
I love you singing your greetings at the start. This one has resonance of particular note.
You always make the recipes feel easy to make. I appreciate your explanations as well. Thank you!
this is my favorite video on the whole internet right now
I made these with some modifications. I reduced the amount of sugar in the filling and did not stress that much about removing all the air bubbles from the dough. I also flavored the custard with dried orange peel which added a wonderful aroma. The buns came out with a rather fine crumb. They were fluffy, sweet and so enjoyable. Thanks a lot for sharing this recipe.
What a beautiful energy! Thank you can’t wait to make these ❤️
Excellent tutorial. I love this kind of cooking videos with in-depth explanation. Well Done!
You are a very good and patient teacher I appreciate all your hard work to make food with love.
Amazing video!! 💙 Thank you for sharing also your trials and learnings, it helps understanding better what can go wrong in the process
Thank you for sharing in detail your recipe. AWESOME!
I want to eat 100 of these. 🤤 so yummy and yours looks so beautiful and fluffy.
I just made these with your recipe and they turned out great! I had a few buns with some bubbles because I did everything by hand but everything from taste to texture really tasted like Dim sum custard buns. I haven't had any in years so I'm so happy I found your video and recipe, thank you for going into such detail and explaining your process so thoroughly :D Before I tried yours, I used another video's recipe that just didn't work out, so this success has really boosted my confidence, can't wait to make these again already!
Adding to my list of recipes to try. Happy Holidays, Mandy!
I made this 2 weeks ago and I followed the methods to the T, and they turned out a smash. I am making them again this week. Thanks Mandy.
Excellent work Mandy. I admire your dedication. Amazing!
These have become one of the staple foods from your channel. 非常感謝
Mandy you are the Queen of all the of the wonderful recipes you share no contest 😇
I love the science and the descriptions used to describe all the actions used for this video.
Thumbs up and subscribed! Professionally done, I like how you explained the science behind the process so we can understand the importance of it.
I missed these from Din Tai Fung so much over quarantine! Thank you for this video. ❤ And omg you put so much effort in showing us all those different buns!
This is such an incredibly well done video. Lets all take a moment to appreciate the time and work that went into this recipe!
Thank you, Thank you, Thank you, Thank you... your tutorials are amazing and have improved my skills immensely
Love your tips I haven’t come across one like yours. Excellent job!! Going to try it out on the weekend 😀 Thank you 🙏🏽
You have the best instruction videos of the the Asian food I love to eat!
Thank you for sharing your receipe, really appreciates your explanation. Will try this receipe soon.
Another winning recipe with superb tutorial from Mandy.
Wow!!! So detailed, thanks! I have my own recipe for buns and custard but your techniques and tips are unbelievably useful! These look so yummy!
very detailed and thorough. most other recipes and videos don't include these details and make it seem easy. thanks.
You did an excellent video with great instructions and explanation. Your videos are better and better each year. Great job!
You are so awesome! I love how you address the science behind the technique. I'm going to become a paetron as soon as I have a little extra cash...I have learned so much from you and every recipe I have tried so far has come out wonderfully! Thank you again!
I just made it tonight following your detail and it come out amazing!!!!
I tried it and it taste so good! My family liked it so much! Thank you for the wonderful recipe, Mandy.
I'm eating these as I'm sitting here watching you make them. I love these! So good! I want to make my own, there are a lot of things in the ingredient list on the package from when I bought them at the market. The pork buns too
Not my sort of thing to make but I’m continually impressed by this young woman’s basic poise and clear intelligence. Really my favorite place for Chinese recipes and technique.
I ❤ your clear directions. You are wonderful. 🥰
Excellent instructions. You’re a good teacher! My coworker and her family introduced me to these buns at dim sum. So yummy!
This looks amazing! I'm gonna have to try it!
I never knew so much effort want into fluffy steamed custard buns!
Hey Mandy , as always so pleased with your demeanor , very pleasant and directions are perfect. Many thanks
Keep up the good work! You are very dedicated in what you do! 👍
I enjoy your explanations!
What are you made of... How come you can make so many buns... You are the best tutorial I haven't seen in KZread... You helps me alot. I have been making this steam buns for many times failure.. I hope this time I can succeed.. Thanks a million
I made these yesterday! They tasted wonderful! When I make them again I think I may let them proof a little more. The temperature in the apartment may have effected them a little. Thank you for inspiring me to make these!
I really enjoy the way that you explain everything ✨✨✨
Thank you for sharing your recipe of steamed egg custard buns! The written directions really helped me out a lot!🤙😊 These are my most favorite buns to eat but the only local Chinese bakery in my city Fresno had stopped selling them due to COVID-19 time! I am so happy that I can now know how to make them for my family! 🤙😊 I subscribed to your channel!
The buns are beautiful....little pieces of art :) I have never heard a better explanation of why we add water before butter. I will start paying more attention to that in the future.
Wow! Beautiful work! Now I want to make these!
Love your detailed elaborations on how to make perfect buns 😍❤❤❤!!! You deserved our appreciation 👍👍👍👏👏👏!!! Your vedios are our favourite 🙏🙏🙏!!!
Great instructions thank you. Its always good to know why we do things so we can do them for other similar things.
Those steamed buns look marvelous and I'm sure they are delicious. I've never had them. But one of my favorites at dim sum is dan tat, because I love custard and the pastry is always so flaky. Thank you for taking so much time to explain everything. Wishing you a merry Christmas and a happy New year. 😋
Hi Mandy! Make the custard baos today and it is delicious! The dough is super soft! Thank you for your great recipes and instructions. Keep up the good work! Hau!!! 👍🏻
Very nice.👍 Thank you for sharing your recipe in details. I will try to make these.🙏😘💖
Thankyou for all the details
Yummy. I love these. Thanks for the recipe.
Very well explained! Thank you for a nice explanation on the examples that you made, now I know what I didn't do right! Love it! Where would I get that nice tea?
My buns turned out so delicious. Thanks so much for such a lovely recipe with excellent tips. Just like the buns in yum cha. 😋😋😋
I made these and they were AMAZING, thank you so much!!
Your sweet bun is one of the best looking, if not the best, on utube. Good job!!
I adore your channel ❤️ your dim sum IS like art
Beautifully made and perfect 😃
Love your testing idea, fascinating results
Absolutely amazing delivery of information. Perfect explanations and examples. I learn so much from watching your videos. Thank you for your hard work.
Wow so well done! 👏🏼🤍🙏🏼 thank you for sharing, my husband and I always order these at the restaurant, they serve it in the shape of cute bunnies 🐰 and we love it 🥰
I tried it today, It’s awesome! I like it very much,thanks for the video.
I made this today and I love it! they were better than the ones in the tea shop! thanks so much for all the tips too! made everything easier to understand!