Chinese Steamed Custard Buns (nai wong bao, ???)
"Steamed custard buns are a dim sum classic, but I found them to be a perfect dish for holiday gatherings and parties as well. Made with a yeast dough and steamed, the buns have a super soft and spongy texture with a smooth surface. The custard filling is creamy, fragrant, and sweet. It has a melt-in-your-mouth texture when warm...."
INGREDIENTS
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125 g (1/2 cup) water (, warm)
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7 g (1 packet / 2 teaspoons) active dry yeast
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60 g (4 tablespoons) sugar
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250 g (1 2/3 cup) cake flour ((or low gluten flour))
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7 g (2 teaspoons) baking powder
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7 g (1 1/2 teaspoons) shortening
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20 grams (3 tablespoons) cornstarch
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3 grams (1 teaspoon) all-purpose flour
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56 grams (1/4 cup) granulated sugar (, seperated)
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3 large Pete and Gerry’s Organic Eggs (egg yolks)
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240 grams (1 cup) whole milk
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15 grams (1 tablespoon) butter
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1/4 teaspoon vanilla extract
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