Comments on: Chinese Steamed Custard Buns (nai wong bao, 奶黄包)

By: Maggie Zhu

Maggie Zhu — Mon, 06 Nov 2023 00:06:16 +0000

In reply to Alana. The dough and the filling are designed for steaming and this recipe is not suitable for baking.

By: Alana

Alana — Sun, 05 Nov 2023 03:11:41 +0000

Is it possible to bake these instead of steaming them?

By: MW

MW — Sat, 31 Dec 2022 20:47:56 +0000

A decent base recipe as they turned out looking like classic steamed custard buns; the structure was pretty spot on, but the flavors were lacking compared to buns I’ve had at Dim Sum eateries. The recipe needs tweaking in my opinion. The dumpling dough needs to be sweetened more and should have a bit of salt — it was bland. The custard wasn’t sweet enough at all and it was too eggy in an unpleasant way, it lacked the delicious harmony I’ve enjoyed with custard buns in the past. I think the custard needs more vanilla, a bit of salt, more sugar, and perhaps using whole eggs rather than just the yolks.

By: Maggie Zhu

Maggie Zhu — Tue, 02 Aug 2022 16:07:57 +0000

In reply to Olivia. You totally can. You should use a little less, 1 3/4 teaspoons of instant yeast as substitution.

By: Olivia

Olivia — Mon, 01 Aug 2022 19:51:19 +0000

Would it be possible for me to substitute the active dry yeast for instant dry yeast?

By: Goob

Goob — Fri, 13 May 2022 23:47:34 +0000

It was super yummy thank you

By: Cindy

Cindy — Tue, 01 Feb 2022 17:14:50 +0000

This recipe was absolutely perfect. The texture of the bun was exactly like I get at restaurants or bakeries. The custard was so warm and light too.

By: Maggie Zhu

Maggie Zhu — Tue, 26 Oct 2021 14:43:15 +0000

In reply to Jan.

This is the type of steamer I use: https://amzn.to/3q2rmX0 (mine is not AllClad and it has been discontinued)
Alternatively, you can also use bamboo steamers: http://amzn.to/2cudXGy If using them, you will need a pan that is large enough to hold the steamers, and deep enough so the water will not reach to the steamers when boiling (such as a large wok).
I usually recommend the first type because you can use the bottom pot separately as a soup pot.
Usually you can create a steamer by placing a dish on a rack inside of a pot. However, that approach is good for many savory food but might affect the bun rising.

By: Jan

Jan — Tue, 26 Oct 2021 00:04:03 +0000

What is a steamer or how can I make something to work like one? Can you include a photo of a steamer? Thanks!

By: Marla

Marla — Thu, 14 Oct 2021 18:26:19 +0000

The buns turned out so perfect!! Very authentic and yummy!