Lai Wong Bao Custard Bun
Indulge in the pillowy softness of Lai Wong Bao, the iconic Chinese custard bun that combines fluffy steamed bread with a luxuriously creamy custard filling. Made from a tender homemade dough enriched with warm milk and a hint of sweetness, these buns are filled with a decadent custard crafted from condensed milk, butter, and custard powder for a velvety texture and rich flavor. Perfectly portioned and steamed to perfection, these buns boast a light, cloud-like exterior that melts in your mouth, revealing a luscious, sweet custard center. Ideal as a snack, breakfast treat, or dessert, Lai Wong Bao is a classic dim sum favorite that's surprisingly simple to recreate at home. Whether you're hosting a gathering or satisfying your sweet cravings, these buns are sure to impress!
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 5 g Instant yeast
- 30 g Granulated sugar
- 150 ml Milk
- 20 ml Vegetable oil
- 25 g Custard powder
- 50 g Butter (unsalted)
- 40 g Condensed milk
- 2 large Eggs
- 35 g Powdered sugar
- 1 pinch Salt
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, and granulated sugar.
Warm the milk slightly (lukewarm, not hot) and slowly pour it into the dry mixture while stirring.
Add the vegetable oil and knead the mixture for 8-10 minutes until a soft and elastic dough forms.
Cover the dough with a damp cloth and let it proof in a warm place for 1 hour or until it doubles in size.
While the dough is proofing, prepare the custard filling. In a saucepan, melt the butter over low heat.
Add the condensed milk, powdered sugar, and custard powder to the melted butter and stir until smooth.
Beat the eggs and gradually whisk them into the custard mixture in the saucepan.
Cook the mixture on low heat, stirring constantly, until it thickens into a creamy custard consistency. Remove from heat and let it cool slightly.
Divide the custard filling into 8 portions and chill in the refrigerator until firm.
Once the dough has proofed, punch it down to release the air and divide it into 8 equal portions.
Flatten each portion of dough into a round disk and place a portion of the custard filling in the center.
Carefully seal the edges of the dough to encase the custard filling and shape it into a smooth ball.
Place the buns onto parchment paper squares, seam side down, and let them proof again for 30 minutes.
Prepare a steamer and bring water to a boil. Steam the buns over medium heat for 10-12 minutes.
Once cooked, remove the buns from the steamer and let them cool slightly before serving. Enjoy your fluffy custard buns!
Nutrition Facts
Calories |
2133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 408 mg | 18% | |
| Total Carbohydrate | 310.2 g | 113% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 94.5 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 415 mg | 32% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 866 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
