Steamed Custard Buns (Lai Wong Bao) | How to make Steamed Custard Buns (Lai Wong Bao)

By Femina Shiraz  |  10th Nov 2016  |  
3.5 from 2 reviews Rate It!
  • Steamed Custard Buns (Lai Wong Bao), How to make Steamed Custard Buns (Lai Wong Bao)
Steamed Custard Buns (Lai Wong Bao)by Femina Shiraz
  • Prep Time

    30

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

12

2

About Steamed Custard Buns (Lai Wong Bao) Recipe

Steamed buns are one among the traditional dishes of China. This version of steamed Chinese buns have custard filling within. These fluffy and airy buns filled with custard are appealing to the eyes and appetizing for the tummy. Sweet and tasty custard is wrapped in soft and delicate buns.

Steamed Custard Buns (Lai Wong Bao) is a delicious dish which is liked by people of all age groups. Steamed Custard Buns (Lai Wong Bao) by Femina Shiraz has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Steamed Custard Buns (Lai Wong Bao) at many restaurants and you can also prepare this at home. This authentic and mouthwatering Steamed Custard Buns (Lai Wong Bao) takes 30 minutes for the preparation and 25 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Steamed Custard Buns (Lai Wong Bao) is a good option for you. The flavour of Steamed Custard Buns (Lai Wong Bao) is tempting and you will enjoy each bite of this. Try this Steamed Custard Buns (Lai Wong Bao) on weekends and impress your family and friends. You can comment and rate the Steamed Custard Buns (Lai Wong Bao) recipe on the page below.

Steamed Custard Buns (Lai Wong Bao)

Ingredients to make Steamed Custard Buns (Lai Wong Bao)

  • For the bun:
  • all purpose flour 1 cup
  • salt 1/2 tsp
  • sugar 1/2 tsp
  • Active dry yeast 1 tsp
  • water (warm) 1/4 cup
  • Milk 1/2 to 3/4 cup
  • For the filling:
  • Custard powder 1 tbsp
  • Organic corn flour 1/4 cup
  • all purpose flour 1 tbsp
  • Milk 1/3 cup
  • sugar 1/4 cup
  • egg 1
  • butter 1 tbsp

How to make Steamed Custard Buns (Lai Wong Bao)

  1. First prepare the bun dough. For this, mix together the sugar and yeast in warm water and allow it to rest for 15 minutes.
  2. In another bowl, mix together the flour and salt. Add the prepared yeast mixture to the flour and begin to knead. Slowly add milk little by little, as required. Knead well to form a soft dough.
  3. Then place it in a greased bowl and cover the bowl with a cling film. Allow it to rest in a warm place for about 3 hours. This is done to proof the dough as it doubles itself in size.
  4. Meanwhile, prepare the custard filling. For this, mix the custard powder, corn flour and all purpose flour in a non-stick pan. Add sugar to this and mix well.
  5. Now pour in the milk and mix until it is combined well. Turn the stove on and heat this mixture on a low flame. Keep stirring continuously.
  6. Now add a beaten egg and mix well. Then add butter and combine everything very well. Cook for 1-2 minutes while stirring continuously. Then turn the flame off.
  7. Allow to cool completely and refrigerate for atleast 30 minutes.
  8. Once the dough is prepared, take it out and knead once more on a well dusted surface. Make balls of equal sizes (approximately 7-8 balls).
  9. Roll them out one by one to form circular disks. Place about 1 tsp of the filling on the center of the dough wrapper. Bring together the edges and seal nicely.
  10. Once all the buns are prepared in this way, take cold water in the steamer. Apply little oil on the surface of the steamer plates to avoid the dough from sticking.
  11. Place the prepared buns and steam on high flame for 15 minutes. Then lower the flame and steam for another 5 minutes.
  12. Turn the flame off. Keep the lid closed for another 5 minutes.
  13. Enjoy the sweet and fluffy Chinese custard buns.

Reviews for Steamed Custard Buns (Lai Wong Bao) (2)

Yasmin Saiyeda year ago

I want to try this nice receipe
Reply

Sonia Shringarpure2 years ago

Lovely
Reply

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