Best 6 Chinese Steamed Custard Bun Recipes

CHINESE STEAMED BUNS

Steps:

• Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
• Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
• Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
• REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

CHINESE STEAMED CUSTARD BUNS (NAI WONG BAO, 奶黄包)

Steps:

• Add the water into a small bowl and warm to approximately 100-110°F (38°C), about 30 seconds in the microwave. The water should be warm, just a bit above body temperature. Add the sugar and active dry yeast. Let sit for 5 minutes so the yeast will activate.
• While the yeast activates, add the cake flour and baking powder into your mixer bowl.
• Once the yeast is activated, you should see bubbles on the surface of the mixture. Pour it into the mixer bowl. Mix with a spatula a few times, until the liquid is just absorbed by the dry ingredients.
• Install the dough hook on your mixer. Start at low speed, then gradually increase to speed setting to 6 out of 10. Knead for 10 minutes, until the dough is very smooth. Stop the mixer in the middle and scrape the dough from the sides of the bowl.
• Add the shortening. Knead on level 6 for another 5 minutes. The dough should be soft, smooth, and easily lift from the bowl without sticking to your hands.
• Lightly grease a large bowl with butter or oil spray. Transfer the dough into the bowl. Cover the bowl with plastic wrap and let it rest in a warm part of your room, until the size triples, about 2 hours.
• Prepare the custard while the dough is resting. Mix the cornstarch, all-purpose flour, and half of the sugar together in a small bowl.
• Place the egg yolks in a large bowl. Stir a few times to mix the yolks.
• Add the milk and the remaining half of the sugar into a small saucepan. Heat over medium heat. Stir occasionally to dissolve the sugar completely. Cook until it reaches about 120 °F/ 49 °C (no more than 150 °F / 65 °C). You might see a few bubbles here and there. If the milk starts foaming, it's too hot.
• While the milk starts to get warm, add the dry ingredients (from step 1 of the custard) into the bowl with the egg yolks. Whisk until it forms an even paste. Do not add the dry ingredients too early, because the sugar will change the texture of the eggs.
• Add the warm milk into the egg yolk mixture, about 1/4 cup at a time. Whisk constantly until the milk is fully incorporated into the paste. Continue to add more milk, a 1/4 cup at a time and continuously stirring, until it forms a thin, smooth mixture and all the milk is added.
• Return the mixture back to the pot (the one you used to heat the milk). Heat over medium low heat and stir constantly, until the mixture thickens, 5 minutes or so. Keep cooking and stirring, until you can draw a line on the bottom of the pot using a spatula. (Note, the custard will start to thicken suddenly, like a switch was flipped. So you should keep a close eye on it.)
• Remove the pot from the stove immediately. Add the butter and vanilla extract. Stir to mix well.
• Line a large, deep plate with plastic wrap. Place a large mesh strainer on top.
• Pour the custard into the lined plate through the strainer to smooth out the texture. Use a spatula to press the custard through the strainer if any lumps remain.
• Cover the custard with plastic wrap. Press the wrap against the custard, so it won't form a skin once it's chilled.
• Chill the custard in the fridge until it's cooled, 2 hours or so. Or in the freezer for 30 mins.
• Cut some parchment paper into 3" (7 cm) squares to hold the buns. You'll need 16 squares.
• Punch the air out of the dough. Transfer it onto a lightly oiled working surface. Knead a few times to make the dough into a round ball. Divide the dough into 16 even pieces by cutting it into 2 even strips, then further cutting each strip into 4 small pieces. Each piece of dough should weigh 27 grams. Use your hands to roll and shape the dough pieces into dough balls.
• Wrap the buns one at a time.
• Flatten the dough ball using your palm. Use a rolling pin to roll a dough ball into a round disc that is thick in the middle and thin on the edges, about 2.5 to 3" (6 to 7 cm) in diameter. Carefully remove it from the surface and place it onto your palm.
• Place about a heaping tablespoon of custard onto the center of the wrapper. Press the custard into the dough to release any air bubbles within the custard. Use your other hand to gather the wrapper onto the top of the custard filling. The dough sheet will start to form pleats and retain its round shape.
• Once done, place the custard bun onto one of the cut parchment squares, pleated-side-down, then place it on a plate. Loosely cover it with plastic wrap to prevent them from drying out. Repeat the process to wrap the rest of the buns.
• Set a stopwatch (or timer) after wrapping the first bun, to keep track of the resting time. You need to rest the buns for 20 to 30 minutes before steaming.
• Depending on the size of your steamer, you might need to steam the buns in batches. What I usually do is prepare the steamer after wrapping half of the buns, so some of them are ready to be cooked as you work on the rest.
• To prepare the steamer, add about 3" (7 cm) of water to the pot and heat over medium-high heat until the water starts to boil. Place the rested buns onto the steamer rack, leaving at least 2" (5 cm) in between, because the buns will expand a lot as they cook.
• Cover and let steam for 10 minutes. Once done, remove the steamer rack and place it onto a trivet. Uncover the steamer rack carefully. Let the steam out and then transfer the buns onto a serving plate. Let the buns cool for 5 minutes before eating.
• Cook the rest of the buns using the same method.
• The custard buns taste best when they are still warm, but you can serve them at room temperature, as well.
• Once the buns have cooled completely, place them in a sealed container at room temperature, if serving the same day.
• You can store the buns for 2 to 3 days in the fridge. To serve, heat up the buns until warm using the microwave.

CHINESE STEAMED EGG

Steps:

• First you need to determine how much water or stock you will need. As eggs differ in size, the amount will depend on the volume of the eggs that you use for this recipe. I can give you a guide, but if you want perfect Chinese Steamed Eggs, it's best if you measured your eggs. In a medium bowl, lightly beat the eggs together with a fork. Measure out and take note of the volume of the eggs (cups or milliliters). If you have a 2-cup measuring cup, you can beat the eggs directly into the cup to get a measurement. My four eggs totaled 200 milliliters (just under 1 cup).
• The amount of water or stock you will want is between 1 1/2 to 2 times the volume of the eggs. So if you have 200 milliliters of egg, you could use between 300 - 400 milliliters of water, depending on your preference. 300 milliliters of water or stock will give you a firmer texture than if you were to use 400 milliliters. For reference, in the photos, I used 300 milliliters of water.
• Slowly mix the water in with the eggs. Mix in salt if using.
• Carefully pour the eggs through a fine mesh strainer and evenly divide into two bowls. The strainer will catch any larger pieces of the egg, as well as break apart much of the bubbles or foam that may have formed. If you have the time, allow the egg to sit for a few minutes so any remaining bubbles on the surface pop.
• Cover the eggs with aluminum foil. This is to prevent any water droplets from the steamer from falling directly onto the eggs, making the surface of the steamed eggs rough.
• Gently place the bowls onto a prepared steamer. Steam over low heat until the eggs are set, about 10-14 minutes, depending on the shape and depth of your bowls. For reference, in the photos, the eggs were steamed for 12 minutes.
• Carefully remove from steamer and garnish with desired toppings. Serve warm.

CHINESE STEAMED CUSTARD BUN RECIPE - (4.4/5)

Steps:

• Custard Filling: Combine custard powder, cornstarch, and sugar in a medium saucepan. Add in milk, and stir mixture over low heat for 1 minute until mixed, then gradually add the beaten egg. Constantly whisk until thickened. Stir in the butter until fully incorporated. Let custard filling cool and set aside until ready to use. The custard will become slightly firm as it cools. This is the correct texture as it will be easier to fill and shape the bun. Dough: Dissolve sugar in warm water, sprinkle yeast over; let stand 2-3 minutes, and then stir to mix well. Let set until it starts to foam, 10 minutes. Sift flour and make well in the center. Whisk together the lard/ shortening, sugar, yeast mixture, and milk. The fat will not completely dissolve into the liquid. Combine liquid mixture with the flour; gradually incorporate the flour with the liquid to make dough. Knead the dough for 10 minutes, sprinkling with flour as necessary. Use the oil to grease the outside of the dough; cover and let rest in warm area 1 ½ hours or until double in size. Punch dough down and flatten out to about ¾ inch thick. Spread the baking powder mixture evenly on the dough (this acts as a stabilizer). Roll dough up and knead about 10 minutes, or until smooth and satiny. The dough should be firmer than regular white bread dough. Cover and let rest 30 minutes. Dough Breaking: Divide the dough into four equal parts. Roll one part by hand to form a rope approximately 9 inches long and 1¼ inch in diameter. Mark into 6 equal parts, 1 ½ inch long. Holding the dough with one hand, grip at the first mark with the thumb and index finger of the other hand and tear away briskly to break off a small dough piece. Continue breaking until you have 24 pieces. Dough Rolling: Flatten each piece of dough with your palm. Using a rolling pin, roll each into a round disk, making quarter turn with each roll. Roll to leave the center thick; thinner edges are easier to pleat. Assembling: Place about 1 tablespoon of filling at the center of each dough round, flat side up. Gather the edges by first pleating counterclockwise, and then twisting to seal securely. Place the bun round side up on a square piece of parchment paper (2.5 X 2.5 inches). Let buns rest, covered for at least 30 minutes. Cooking: Steam on high heat for 8 to 10 minutes. Do not uncover the steamer any time during the steaming. If a flat lid steamer is used, wrap the lid in a kitchen towel to prevent condensed steam from dripping on the buns.

SOFT FLUFFY CHINESE STEAMED BUNS RECIPE (BAOZI/MANTOU)

Steps:

• I highly recommend watching the video as it really helps to understand the process so much better
• Place the flour/starch combination (either option 1 or 2), instant yeast, sugar, salt in a mixing bowl and stir to combine. Add milk and oil in a mixing bowl. If you are using a stand mixer, use a dough hook attachment. You may or may not need more liquid. With option 1 I use close to 200 ml and with option 2 I need about 180 ml. This is just for your reference, you may need more or less
• Turn on the mixer at the lowest speed to prevent flour from flying all over the place. Continue to knead at low speed (speed 2 on KA) for 12-15 minutes (updated for the best result) or until the dough is smooth, silky and elastic. When you stretch the dough thinly, it won't tear (windowpane stage)
• Place the flour/starch combination (either option 1 or 2), instant yeast, sugar, salt, and oil in a mixing bowl. Start with 180 ml of liquid, most likely you will need more liquid than called for in the recipe. I usually need about 180-200 ml of liquid. Mix until you get a rough dough (it's not going to be smooth yet). Cover and rest it for 15 minutes
• Then go back and knead it. You'll be surprised by how easier it is to knead it now. Knead until the dough is smooth and pliable. The kneading motion is like washing a cloth by hands. At any point during kneading, you can always stop and rest the dough if you find it hard to knead and so much resistant. This is to relax the gluten. Then go back to knead again and you'll be surprised by the difference it makes by just resting the dough before kneading again. It's easier for you too. You want the dough that is smooth, silky, and elastic. Just to warn you that it's going to take some time to knead by hands. It may take 20-30 minutes total of time to knead by hands
• Divide the dough into 10-12 equal portions. Flatten and gather the edge to round them up into dough balls. Cover and rest the dough for 15 minutes. This is not to proof the dough. It shouldn't double in size. This is to relax the gluten for easier shaping and rolling the dough, then proceed to next step that's applicable to you
• Lightly dust the work surface with some flour. Work with one dough at a time. Flatten the dough with your palm and then use a rolling pin to roll it out to form a circle about 4-5 inches, with a slightly thicker middle part. This is to support the weight of the filling. Don't roll the dough too thin. If you roll the dough too thin, the filling might make the steamed buns "wrinkle" later when you steam. Place the filling at the center and then gather the sides to enclose the bun and pinch to seal. Flip the bun so the seam side is down now
• Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming. Repeat with the rest of the dough. Cover with a clean kitchen towel and proceed to proofing
• Divide the dough into 10-12 equal portions. Flatten and gather the edge to round them up into dough balls. Roll the dough into a smooth round ball in between the palm of your hand or as I did in the video. REALLY make sure the dough is smooth.
• Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming
• Place on a piece of parchment paper. Lightly dab the surface of the bun with some milk using your finger to smooth the surface. You can also mist with some water using a spray bottle. Loosely cover with clean kitchen towel to prevent drying. Work with another dough and do the same. Proceed to proofing after that
• Roll the dough into a long log and use a dough cutter to cut into 8-10 equal portions using a serrated knife is best so it won't squish the dough down. Lightly dab the surface of the bun with some milk using your finger to smooth the surface or mist with some water using a spray bottle. Proceed to proofing step below
• Let the dough rise at room temperature or at a warm place. If it's winter where you are, you can use your oven "bread proof" function to let them proof in there, or simply turn on your oven to the lowest temperature and then turn off and after 15 minutes, place the shaped buns in there to let them proof. They won't necessarily double in size, but at least puff up to about 50% of the original size. This may take about 1 hour or longer at a warm temperature. Don't go by the time however. Observe the dough instead!
• For active dry yeast and fresh yeast, you may need a bit longer for it to proof compare to instant yeast. If you use more sugar in the recipe, you may need to proof a bit longer too. Do not overproof your dough however
• How do you know if your buns have proofed ? They will be about 50% bigger than their original size AND when you lift them up, they should feel significantly lighter. If not, let them proof a bit longer. They may not visually look bigger. Use a finger test too. When you gently push on the dough, it will leave an indentation but it will spring back slowly. This dough is perfectly proofed. If it springs back right away, it needs to be proofed a bit longer. If it never springs back, then you have over-proofed the dough. Loosely cover them with plastic wrap and put the over-proofed buns in the fridge to slow down the proofing while waiting for the steamer
• An under proofed buns will be very dense and have bumpy surface after steaming. An over proofed buns may widen to the side and much flatter, but they shouldn't be dense and heavy. So, overproof may still be a bit "safer" compared to the buns not sufficiently proofed. Ideally, we want it to be perfectly proofed of course ;)
• Most likely your steamer won't be able to accommodate steaming all buns at one go. You may need to steam in 2-3 batches, which means, the rest of the batches will sit longer and continue to proof while waiting for the steamer. Here's what you can do: Make sure to cover them with plastic wrap and then place them in the refrigerator to slow down the yeast activity until they are ready to be steamed
• Fill up the steamer with water but do not turn on the stove yet. Carefully arrange the proofed buns in the steamer, giving about 2 inches of space in between as they will expand quite a bit. Cover with a lid wrapped with a cloth to prevent condensation from dropping on the surface of the buns. If you use a bamboo steamer, you don't need to wrap the lid as bamboo steamer absorbs liquid
• Please note that I use the largest burner on my stove. Different sizes of burners will produce different amount of heat, so use your largest burner. TURN THE HEAT TO MEDIUM (6/10)
• When the water comes to a simmer, crack the lid open about 1/2 inch gap and start the timer. Steam with the lid cracked open like that for 10 minutes
• After steaming, turn off the heat. DO NOT OPEN THE LID of the steamer. Let the buns sit there for 3 minutes. The buns will not sink or wrinkle due to the sudden change in temperature
• Proceed with the next batch and steam with the same method and setting as I mentioned above. You don't have to wait for the water in the steamer to cool down to start. Just turn on the stove to medium heat, crack the lid open immediately and the time starts when water is back to a simmer again
• Serve them warm or immediately remove the buns to wire rack to let them cool down. This is to ensure the bottom of the steamed buns will not be wet and soggy
• If you make extra and plan to store them, let the already steamed buns cooled down completely and then place them on a baking sheet, not touching each other, and then put the entire tray inside the freezer for about 1 hour. They will harden, but not completely frozen yet. Transfer to a freezer bag and they will not stick to each other anymore. Try not to keep for more than 1 month
• They can go straight from freezer to steamer when you ready to eat them. Steam on high heat for 5 minutes and they are as good as new

CHINESE STEAMED BUNS

Steps:

• Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
• Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick.
• Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer.
• Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size.
• When the dough is double in size, get paste ball out, dust the operating board and re-knead the dough for 3-4 minutes until the dough becomes almost smooth again. Divide the dough into two parts, keep kneading and shape each part into 1 inch thick long log.
• Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Try to keep the original shape. Place the buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming.
• Add cold water to your wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again.
• Use high fire to bring the water to a boil and continue to steam for around 20 to 25 minutes (depending on the size of your buns).
• Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving.