Chinese Steamed Custard Buns with 1 time proof method produces more soft and fluffy buns and the custard bun’s skin surface is smoother. I also mix a few flours to get a soft dough texture. In this steam custard bun recipe, I used superfine flour. But you can use plain/all purpose flour. If possilbe, try to use superfine flour as it give a softer and finer texture.
I normally use Hong Kong flour to make custard buns but based on feedback , it may not be easily available. So I tried to come out with a method that is suitable for plain flour/all purpose flour and cake flour. I finally perfected it and can’t wait to share it with all of you. Serve warm.
The baozi dough for this custard bun recipe is tender, soft and fluffy. The custard is made mainly from egg yolks and milk and is very creamy after you steam it. I have previously shared another steamed custard bun recipe that uses Hong Kong flour. Those buns are also soft and fluffy, similar to restaurant like custard buns. See link https://youtu.be/QbXUGl8IoB8
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 ”. These steamed buns are different from “Liu Sha Bao 流沙包 ” . “Liu Sha Bao” also known as custard buns are made from duck eggs.
Top Tips:
- Type and quality of the flour is very important when it comes to colour and texture. I use PRIMA brand TOP flour. This flour is a type of superfine plain flour with 9.5% protein content. See picture below. This flour produces buns that are more white and softer texture. If you use plain flour/all purpose flour, the colour is not as white and the texture will be slightly chewy but the buns are still soft and fluffy
- Do not preboil water for this recipe. Place the steam basket on room temperature water. Then only switch on the stove to high heat
- Do not open the cover immediately after steaming. Remember to switch off the stove. Wait for 10 minutes before opening the cover. If not the baozi will/may shrink.
- Serve the baozi warm right after steaming. Best eaten warm. Baozi is soft and fluffy when its warm
- For custard filling. Recommended to use butter that do not melt too quickly at room temperature. This makes it easier to shape the custard filling
Frequently Asked Questions (FAQ)
How to keep Steamed Baozi?
Let the steam bun cool to room temperature. Then keep baozi in an 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 15 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
Why are my buns not as white?
The flour type and quality will determine the colour and texture of the flour. If you use superfine/superfine plain flour, the colour is more white. But if you use plain flour or all purpose flour, the colour is slightly beige colour
Why are my buns chewy?
The flour type and quality will determine the colour and texture of the flour. If you use superfine/superfine plain flour, the texture is softer. But if you use plain flour or all purpose flour, the texture is slightly more chewy
I do not have superfine flour, can I use plain flour/all purpose flour?
Yes, for this recipe, you can use plain flour or all purpose flour. The buns will not be as white as superfine flour and the texture will be slightly chewy
Especially plain flour/all purpose flour from European brand, US and Australia, the flour may produce buns that are not so white and more chewy
Steamed Custard Bun Recipe
Equipment
- Steam Basket if you use other types of steam equipment, wrap the lid with a cloth
- Rolling Pin
- Baking Paper
Ingredients
Custard Filling Ingredients:
- 3 egg yolks room temperature
- 150 ml milk 1/2 cup + 1-1/2 tablespoon milk
- 75 grams sugar 1/3 cup +1/2 tablespoon
- 20 grams cake flour 3 tablespoon
- 50 grams salted butter 1/4 cup (butter has to be salted, if not the butter will separate from the custard)
Dough Ingredients:
- 160 grams 1-1/4 cup superfine flour/plain flour/all purpose flour
- 40 grams 1/4 cup + 1-1/2 tablespoon cake flour
- 30 grams 1/4 cup wheat starch
- 45 grams 1/3 cup + 1 teaspoon icing sugar
- 1/2 teaspoon baking powder
- 3/4 teaspoon instant yeast
- 130 ml 1/2 cup + 1 teaspoon water room temperature
- 30 ml 2 tablespoon vegetable oil
Instructions
Prepared Custard Filling
- Whisk egg yolks, then add sugar and whisk until light pale in color. Then add cake flour, mix well and set aside.
- In a pot, heat up salted butter and milk on medium heat. Mix occasionally. Once bubbles form at the side of the pot, remove from stove.
- Slowly pour in half the mixture into the egg yolk mixture. Mix continuously while pouring in. Then pour the mixture back into the pot.
- Place the pot on the stove and cook on medium heat. Stir continuously while cooking. When the mixture starts to thicken, immediately switch to lowest heat. Continue to cook until the it becomes a lumpy texture. Remove from stove and transfer to a heatproof bowl. Cover with a cling film, make sure the cling film touches the top of the custard. Place it in the fridge for 3 hours or overnight.
- Divide the custard into 10 equal portions. Place them in an airtight container. Keep in the fridge while we work on the dough.
Make the dough
- In a large mixing bowl, add in plain flour, cake flour, wheat starch, icing sugar, baking powder, instant yeast and water. Use a chopstick or ladle to gather the ingredients. Then transfer to a flat surface. Add cooking oil (in 3 batches). Knead the dough gently. Knead until the dough feels smooth, soft and supple. It should take about 10 minutes.
- Immediately divide the dough into 10 equal portions. About 43-44 grams each. Cover the dough with a clean cloth and let it rest for 5 minutes. Then take one dough, form into a ball by pulling the dough towards the center. Then flatten the dough using the palm of your hand. The use a rolling pin to flatten it further to about 9.5 cm in diameter.
- Place the custard ball on the centre of the flatten dough. Use a spoon to gently press it in. Then close the ends of the dough. Place the dough, pleat side down on a baking sheet. Then transfer to a steam basket. Cover to avoid it from drying out. Repeat for the rest of the dough.
- Then let it proof until the dough look plump and smooth.
Set up the steamer
- Place water into the wok or pot. Place the steam basket on top. Then steam on high heat for 15 minutes. Switch off the stove. Let the steam buns rest in the steam basket for 10 minutes. Do not open the cover. Serve warm.
Notes
- Type and quality of the flour is very important when it comes to colour and texture. I used PRIMA brand TOP flour. This flour is a type of ‘superfine’ plain flour with 9.5% protein content. This flour produces buns that are more white and have a softer texture. This flour may not be available in your country. So you can replace with plain/all purpose flour. If you use plain flour/all purpose flour, the color is not as white and the texture will be slightly chewy but the buns are still soft and fluffy.
- Do not over knead the dough, it will become tough and chewy.
- The time to proof the dough varies depending on the type of flour used and the temperature of your area.
- When you steam the buns, do not pre boil the water. Place the steam basket on room temperature water. Then only switch on the stove to high heat.
- Do not open the cover immediately after steaming. After you switch off the stove, wait for 10 minutes before opening the cover.
- Serve the baozi warm right after steaming. Best eaten warm. Baozi is soft and fluffy when its warm.
- For custard filling. Recommended to use butter that do not melt too quickly at room temperature. This makes it easier to shape the custard filling.
- Use salted butter for the custard filling.
- While cooking the custard mixture, stir continuously to avoid the custard from burning.
Ingredients:
Custard Filling:
- 3 egg yolks, room temperature 蛋黄, 室温度 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 (butter has to be salted, if not the butter will separate from the custard)
Dough:
- 160 grams (1-1/4 cup ) superfine flour/plain flour/all purpose flour 细腻中筋面粉/中筋面粉 160克 （1-1/4杯）
- 40 grams (1/4 cup + 1-1/2 tablespoon) cake flour 低筋面粉 40克 （1/4杯 + 1-1/2 汤匙）
- 30 grams (1/4 cup) wheat starch 澄粉 30克 （1/4杯）
- 45 grams (1/3 cup + 1 teaspoon) icing sugar 糖粉 45克 （1/3杯 + 1茶匙）
- 1/2 teaspoon baking powder 泡打粉 1/2茶匙
- 3/4 teaspoon yeast (instant) 速溶酵母 3/4茶匙
- 130 ml (1/2 cup + 1 teaspoon) water (room temperature) 水，室温度 130毫升 （1/2杯 + 1茶匙）
- 30 ml (2 tablespoon) vegetable oil 菜油 30毫升 （2汤匙）
Method：