Chinese Steam Custard Buns are Dim Sum favourites! You can find it in almost all Chinese Restaurants that serve Dim Sum. They are also called “Nai Wong Bao 奶黄包 ”. I have made steam custard buns many times. I thought, why not try a slightly different version of custard bun recipe. So I came up with Matcha Custard Bun.
The baozi dough for this custard bun recipe is delicate, soft and fluffy. Its not the chewy texture but has a soft and cakelike texture similar to baozi served in Chinese Dim Sum restaurants. The custard is made mainly from egg yolks and milk and is very creamy after you steam it. By adding the matcha powder, the taste is very refreshing and interesting. Do try it! 😋😊😁
I have another custard bun recipe. It seems to be quite popular. See link https://youtu.be/QbXUGl8IoB8
Hong Kong flour that I’m using 
May be able to get from Chinese Bakery Supplies Shop
One of the key ingredient is Hong Kong Flour. In Chinese its called “香港水仙面粉”. Directly translated it is Hong Flour Waterlily Flour. It makes the bun whiter and have a softer, cake like texture just like the Dim Sum Restaurants. The texture is very different from using all purpose flour or just cake flour to make the dough. Also the process when using Hong Kong flour is different from all purpose flour. One key different is the proofing time. The proofing time for Hong Kong flour is very much shorter like half the time.
You may not have it now but its definitely worth the effort buying them later. You may be able to get them from specialty baking shop or chinese grocery shops. See picture
Top Tips:
- Steaming wok has to be filled with water and the water at boiling point before placing the steam basket in to steam. Make sure the level of the steam basket is above the water level
- Serve the baozi warm right after steaming. Best eaten warm. Baozi is soft and fluffy when its warm
Frequently Asked Questions (FAQ)
How to keep Steamed Baozi?
Let the steam bun cool to room temperature. Recommended to keep baozi a airtight container in the fridge or freezer.
If kept in the fridge, it can last for about 1 week. When ready to eat, remove from fridge and steam for about 10 minutes on high heat. (note: water preboiled before steaming). Serve warm to enjoy.
If kept in the freezer, it can last for about 2-3 weeks. When ready to eat, remove from freezer and steam for about 20 minutes on high heat. (note: water preboiled before steaming). Serve warm to enjoy.
Why is my baozi not as soft and fluffy when cold or at room temperature?
Baozi or any steam cakes or breads becomes tougher when left at room temperature or cold. Baozi is always served warm or right after steaming from the steamer.
Once its cold, steam the baozi again to enjoy it the soft and fluffy baozi when its warm
Can I use all purpose flour to substitute Hong Kong flour?
Its not ideal to use all purpose flour to substitute Hong Kong flour because the the texture of the baozi is very different. All purpose flour will produce chewy buns. But Hong Kong flour will produce soft finer texture.
Also the process and the water content required is different when using all purpose flour. So its not ideal to substitute with all purpose flour
What is the best flour to substitute Hong Kong flour?
There may be other brand that sell flour specifically to make baozi. They are usually labelled as pau flour, low gluten pau flour. You may be able to find it at the Chinese Supermarket or Specialty Chinese Baking Shops. In Malaysia, I get from Bake with Yen
Ingredients:
Custard Filling:
- 3 egg yolks, room temperature 蛋黄 3个
- 150 ml (1/2 cup + 1-1/2 tablespoon milk) 牛奶 150毫升 1/2杯 + 1-1/2汤匙
- 75 grams sugar (1/3 cup +1/2 tablespoon ) 白糖 75克 1/3杯 + 1/2汤匙
- 20 grams (3 tablespoon) cake flour 低筋面粉 20克 3汤匙
- 50 grams (1/4 cup) salted butter 咸黄油 50克 1/4杯
- 1-1/2 to 2 teaspoon matcha powder 抹茶粉 1-1/2 到 2 茶匙
Dough:
- 200 grams (1-1/2 cup + 2 tablespoon) Hong Kong flour 香港水仙面粉 200克 1-1/2杯+2汤匙
- 40 grams (1/3 cup) Wheat starch 澄粉 40克 1/3杯
- 45 grams icing sugar (1/3 cup ) 糖粉 45克 1/3杯
- 1/2 teaspoon baking powder 泡打粉 1/2茶匙
- 1 teaspoon instant yeast 酵母粉 1茶匙
- 1 teaspoon matcha powder 抹茶粉 1茶匙
- 120 ml (1/2 cup less 1 teaspoon) water, room temperature 室温度水 120毫升 1/2杯 减 1茶匙
- 20 ml (1 tablespoon + 1 teaspoon) vegetable oil 菜油 20毫升 1汤匙 + 1茶匙
Method on Soft and Fluffy Chinese Steamed Matcha Custard Bun (Hong Kong Flour) | 抹茶奶黄包: