Cantonese Steamed Custard Buns (Nai Wong Bao)
"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...."
INGREDIENTS
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2 eggs
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½ cup powdered sugar ((also known as confectioner's sugar or icing sugar, 60g))
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¼ cup milk ((60 ml))
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3 tablespoons heavy cream ((45 ml))
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3 tablespoons all-purpose flour ((25g))
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¼ cup cornstarch ((or wheat starch, 30g))
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¼ cup dry milk powder ((30g))
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2 tablespoons melted butter ((30g))
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1 teaspoon yeast ((2g))
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¼ cup warm water
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1½ cups all purpose flour ((235 grams))
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3 tablespoons powdered sugar ((22g))
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¼ teaspoon salt
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3 tablespoons coconut milk ((45 ml))
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3 tablespoons milk ((45 ml, added 1 tablespoon at a time; the quantity may vary depending on humidity))
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