Nai Wong Bao Recipe

Name: Nai Wong Bao Recipe
Yield: 1
Cuisine: Chinese

Recipe By Slurrp

Steamed baos easy recipe .These steamed custard buns (nai wong bao) are a Cantonese dim sum favorite. Lightly sweet, creamy custard in a fluffy bun? Pretty much the best treat ever.Steamed Custard Buns are an absolute favorite on the dim sum carts. For many people, they really hit the spot. Holding that hot, delicate bun is like a passageway to childhood and countless sweet memories. Needless to say, this bun doesn’t require much introduction.

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Eggdiet

ingredients serve

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Ingredients For Nai Wong Bao Recipe

525 gram Flour
3 gram Yeast
270 gram Warm Water
70 gram Sugar
Filling Ingredients
2 No.s Egg
60 gram Milk
40 gram light cream
30 gram Butter
25 gram wheat starch
20 gram milk powder
1 gram Salt

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Directions : Nai Wong Bao Recipe

STEP 1.1. Cream filling crack the eggs into a bowl, add sugar and salt, and whisk thoroughly

STEP 2.Slowly add milk and light cream whilst continuing to whisk

STEP 3.Sift the flour into the mixture. This will help keep it from clumping and make it easier to mix. The faster you whisk, the smoother the mixture will be.

STEP 4.The batter of step 3 is filtered once again with a sieve to make sure it is smooth.

STEP 5.Add the butter. Put some water in a pot and heat to boiling and put the bowl of batter in there carefully. As the batter warms, mix it with a spatula. Keep it moving so that it doesn’t stick and stays smooth. You will be able to feel the butter melting and it starting to become more firm.

STEP 6.Once it has become more solid, set aside to cool and it will further to solidify.

STEP 7.Put the yeast in the warm water and mix well until it dissolves.

STEP 8.Mix the flour and sugar in a separate bowl, then slowly pour in the yeast water whilst mixing with a pair of chopsticks.

STEP 9.Mix until the water is absorbed. Start to fold it in on itself to make it into a ball of dough.

STEP 10.Keep kneading until it is very smooth and a solid piece of dough.

STEP 11.Place the kneaded dough in a pot. Cover the dough with a moist towel or lid and let the dough stand to begin proofing.

STEP 12.Wait until the dough volume has risen 2 times larger.

STEP 13.Take the risen dough out and put it on a cutting board with a thin layer of flour and knead all of the air out.

STEP 14.Once the dough is solid and smooth again, cover with a moist towel and let stand for about 10 minutes.

STEP 15.Rested dough is cut into two pieces with a knife, and then rolled into strips.

STEP 16.Divide each of the strips into about 50 gram pieces.

STEP 17.Roll a piece into a ball, and then use a rolling pin to flatten into a circle.

STEP 18.Put the appropriate amount of custard into the center of the dough.

STEP 19.Wrap the dough around it and close the end tightly.

STEP 20.With the closed side down and cup your hands around it. Roll in one direction to make it into a tight round ball.

STEP 21.Once they are all finished, place a moist towel over them and let stand for 20 minutes.

STEP 22.Lightly brush oil on the steamer to avoid the buns from sticking. Steam for about 15 minutes and then turn off the heat and wait for about 3 minutes to open the lid. Serve fresh.

Nutrition
value

722

calories per serving

35 g Fat24 g Protein77 g Carbs5 g FiberOther

Current Totals

35 g Fat
24 g Protein
77 g Carbs
5 g Fiber

MacroNutrients

Carbs
77 g
Protein
24 g
Fiber
5 g

Fats

Fat
35 g

Vitamins & Minerals

Calcium
240 mg
Iron
4 mg
Vitamin A
59 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
97 mcg
Vitamin B12
0 mcg
Vitamin C
5 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
53 mg
Manganese
0 mg
Phosphorus
381 mg
Selenium
51 mcg
Zinc
2 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Nai Wong Bao Recipe

ingredients serve

Ingredients For Nai Wong Bao Recipe

Directions : Nai Wong Bao Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals

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