Egg Custard Buns

Egg custard buns, also known as "Lai Wong Bao" in Cantonese, have a rich culinary history originating from Hong Kong. These sweet delicacies are believed to have been introduced in the early 20th century by Cantonese chefs. Combining traditional Chinese steamed bun techniques with a creamy custard filling, egg custard buns quickly gained popularity both locally and internationally. Today, they remain a beloved treat enjoyed in dim sum restaurants worldwide, symbolizing the fusion of Chinese and Western culinary influences.

We frequently go out to eat dim sum, and when we do, we love to eat these buns!

INGREDIENTS (12 buns):¹

• 2 eggs

• ½ cup powdered sugar

• ¼ cup milk

• 3 tablespoons heavy cream

• 3 tablespoons all-purpose flour

• ¼ cup cornstarch

• ¼ cup dry milk powder

• 2 tablespoons melted butter

• 1 teaspoon yeast

• ¼ cup warm water

• 1½ cups all purpose flour

• 3 tablespoons powdered sugar

• ¼ teaspoon salt

• 3 tablespoons coconut milk

• 3 tablespoons milk

STEPS:

Begin making the filling by heating some water in a medium to large pot. We filled it with water around 1 inch deep but the amount of water depends on how strong you want the filling to taste (more water = less flavor). Boil the water and then lower the heat to a simmer.

In another large bowl, beat the eggs and powdered sugar on low for a minute. Then add in the milk and heavy cream, beating until combined.

Sift in the flour, starch, and dried milk powder. Mix until fully combined.

Then, carefully lower the mixing bowl into the pan of water, stirring continuously. Once it solidifies into a thick custard, remove the bowl from the heat. Cover and let it cool.

To make the dough, dissolve the yeast in 1/4 cup of warm water. Let it sit for 10-15 minutes, or until you see bubbles floating on top.

Add in the flour, powdered sugar, salt, and coconut milk. Mix on low with the dough attachment. Then slowly add in the regular milk until a dough is formed.

Cover the dough with a kitchen towel, and let it proof for an hour. It should double in size. Once the dough is done proofing, put it back into the mixer for another two minutes to remove any air bubbles.

Divide the custard into 12 pieces and roll them into balls.

Prepare the steamer.

On a clean and lightly floured surface, divide the dough into 12 pieces. With each ball, roll it out into a disc and fill it with a custard-ball. Fold it closed. Repeat for the rest of the dough and custard.

Put the buns in the steamer filled with warm water for 30 min to proof. After, turn on the heat to medium and let it steam for 12 min.

After 12 minutes, turn off the heat and let the buns sit for another 5 minutes. DO NOT UNCOVER THE STEAMER.

ENJOY!!

1. https://thewoksoflife.com/nai-wong-bao-custard-buns/#recipe