Chinese Custard Buns 奶黃包

Step 1

AnonymousApril 17, 2019 at 7:24 AMI've been looking for this ever since I had those in small breakfast bun store in China last year. Thank you!ReplyDeleteRepliesEllen L.April 17, 2019 at 1:59 PMGlad you found us! These little buns are pretty addictive, aren't they? ~ellenDeleteRepliesReplyReplyLisa's ESL SiteApril 20, 2020 at 12:30 PMCan you just cook the mixture over the stove without steaming?ReplyDeleteRepliesEllen L.April 21, 2020 at 3:20 AMHi LIsa - no, steaming is a gentle heat that is totally different from cooking over direct heat, so steaming is a must. ~ellenDeleteRepliesReplyReplypink-kimonoMay 7, 2020 at 3:55 PMMade 24 with half the custard mixture and 24 makes the bun almost dumpling thin and not bun like (apart from pinched bit), custard was also like normal custard and still a smooth unlike a normal nai wong. Nice recipe but needs adapting for me. Also worth mentioning you should leave buns in for a bit after steaming to reduce deflation.ReplyDeleteRepliesReplyUnknownJune 24, 2020 at 6:28 AMCan the custard buns be frozen after steaming for future use? Thanks! Loved the pineapple bun recipe!ReplyDeleteRepliesEllen L.June 26, 2020 at 6:57 PMYes, they can be frozen, but be sure to double wrap them.😊DeleteRepliesReplyReply

Step 2

Ellen L.April 17, 2019 at 1:59 PMGlad you found us! These little buns are pretty addictive, aren't they? ~ellenDeleteRepliesReplyReply

Step 3

Reply

Step 4

Ellen L.April 21, 2020 at 3:20 AMHi LIsa - no, steaming is a gentle heat that is totally different from cooking over direct heat, so steaming is a must. ~ellenDeleteRepliesReplyReply

Step 5

Reply

Step 6

Reply

Step 7

Ellen L.June 26, 2020 at 6:57 PMYes, they can be frozen, but be sure to double wrap them.😊DeleteRepliesReplyReply

Step 8

Reply