1/2 Photos of Lai Wong Bao (custard Bun)
3 hrs 15 mins
The "other" famous dimsum steamed bun. I've been searching high and low for this recipe. laiwongbao translates to "milk yolk bun".
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Units: US | Metric
- 170 g cake flour
- 170 g hong kong flour
- 1/4 teaspoon salt
- 45 g caster sugar
- 1 1/2 teaspoons instant yeast
- 160 g water
- 10 g shortening
- 1Sift cake flour, hk flour, and salt into a mixing bowl.
- 2Combine castor sugar, yeast and water with the flours, and blend to mix well-- Then knead until soft dough is formed.
- 3Add in shortening, and continue to knead until dough is smooth and elastic.
- 4Prove dough for 60-90mins until dough has risen to its limit.
- 5Meanwhile, prepare custard filling-- Combine custard powder, wheat starch, and castor sugar in a nonstock pan.
- 6Add in milk, and stir mixture over low heat until mixed-- then add butter.
- 7When butter is dissolved, turn off heat, and keep stirring while gradually adding the egg.
- 8Divide dough into 12 portions, shaped into balls, cover with damp cloth, and set aside.
- 9Using a rolling pin, roll the a ball where the edges are thinner than the center.
- 10Add custard filling in the middle, and wrap to form a bun.
- 11Place on parchment paper, and repeat for the other buns.
- 12Prove for 15-20mins.
- 13Boil water in steamer, and steam custard buns over rapid boiling water for 10-15mins-- Enjoy!
- 14NOTE: Hongkong flour is to make the buns"white", like the restaurants' buns.
- 15However, if you don't have any.
- 16you can use all purpose flour, but it wont be as white.
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Nutritional Facts for Lai Wong Bao (custard Bun)
Serving Size: 1 (68 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 189.4
- Calories from Fat 47
- Total Fat 5.3 g
- Saturated Fat 2.7 g
- Cholesterol 25.5 mg
- Sodium 89.4 mg
- Total Carbohydrate 30.7 g
- Dietary Fiber 1.1 g
- Sugars 3.8 g
- Protein 4.4 g
The following items or measurements are not included: