If you use superfine/superfine plain flour, the colour is more white. If possilbe, try to use superfine flour as it give a softer and finer texture. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Baozi or any steam cakes or breads becomes tougher when left at room temperature or cold. I used my own meat filling recipe to fill the bun. Your email address will not be published. I haven't made these yet, but I just wanted to point out that you can throw leftovers in the freezer and freeze them for long periods of time.
This recipe gave me the soft, fluffy texture I was looking for. Instead of 1/2 c. of warm water, I substituted 1/2 c. of warm milk which I think helped make the dough even more light and fluffy. Serve warm to enjoy. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. NOTE: the dough does look very odd after first rise & it has a very sticky texture. You may use milk in place of the warm water if you wish. You can find it in almost all Chinese Restaurants that serve Dim Sum. 1 envelope dry yeast), but double all the other ingredients. (note: water preboiled before steaming). The baozi dough for this custard bun recipe is tender, soft and fluffy. (note: water preboiled before steaming). This is the best steamed bun recipe I've ever tried. I also mix a few flours to get a soft dough texture. I think this recipe is more for 12 buns than 24. Make sure the level of the steam basket is above the water level, Serve the baozi warm right after steaming. The baozi dough for this custard bun recipe is delicate, soft and fluffy. You can punch it down just like the directions say & Mukinsvivi's advice to add about 3/4 cup xtra flour @ this point is spot on. These steamed buns are exactly like the ones I can buy at the chinese supermarket bakeries (T&T). Yummy. I followed the recipe quite closely....except that I put everything into my bread machine to churn and it needed more flour than stated....but then measurements in cups are never really accurate. There are many different variation of buns available, the fillings can be sweet or savoury. Let stand covered until double, about 30 minutes. All the others I have tried do no produce the same goodness and airy texture as this one. It's definitely a keeper. Once its cold, steam the baozi again to enjoy it the soft and fluffy baozi when its warm. This allowed the dough to triple it's size within 1 1/2 hours (instead of 3...) I stuffed my buns with a meat/veggie mixture and let the buns rise for an extra 25 mins; steamed them in a large steamer and wow!!!!!
https://www.allrecipes.com/recipe/7011/chinese-steamed-buns So I added a pinch of baking SODA to counteract the sour flavor, and an extra 1/2 tsp of sugar because I personally like a sweeter dough. These steamed buns are different from “Liu Sha Bao 流沙包 ” . At least 2 inches space should be left between steam-plate and the wok.
Cover wok with lid. They are also called “Nai Wong Bao 奶黄包 ”.
Shape each part into a ball with smooth surface up. So I came up with Matcha Custard Bun. I used half the dough for 12 buns (as per recipe's instructions) and with the other half I made 6 medium sized buns. If you use superfine/superfine plain flour, the texture is softer. Chinese Steamed Custard Buns *NEW* Soft & Fluffy (1 Time Proof Method)(Plain/AP flour)| 奶黄包(发酵一次的方法）, Chinese Steamed Pork Buns Soft and Fluffy (1 Time Proof Method)（Plain/All Purpose Flour) | 猪肉包子的做法. Congrats! Its not ideal to use all purpose flour to substitute Hong Kong flour because the the texture of the baozi is very different. Chinese Steamed Custard Buns with 1 time proof method produces more soft and fluffy buns and the custard bun’s skin surface is smoother. You can find it in almost all Chinese Restaurants that serve Dim Sum. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition One of the key ingredient is Hong Kong Flour. Sprinkle baking powder evenly on surface, and knead for 5 minutes. The buns will not be as white as superfine flour and the texture will be slightly chewy, Especially plain flour/all purpose flour from European brand, US and Australia, the flour may produce buns that are not so white and more chewy, Your email address will not be published. Came out just as good. I scaled this to make 6 rolls (not 24) since I was trying this recipe for the first time and didn't want to end up with too many rolls if I didn't like them. The custard is made mainly from egg yolks and milk and is very creamy after you steam it. Place steam-plate on a small wire rack in the middle of the wok. Remember if you are making the buns with filling, keep the centre thick and thin out the edges. I also mix a few flours to get a soft dough texture. Chinese Steam Custard Buns are Dim Sum favourites! So I added a pinch of baking SODA to counteract the sour flavor, and an extra 1/2 tsp of sugar because I personally like a sweeter dough. Baked Buns. I will keep looking for my 'perfect' bun recipe but will keep this one as well. I do not have superfine flour, can I use plain flour/all purpose flour? Can I use all purpose flour to substitute Hong Kong flour? Why is my baozi not as soft and fluffy when cold or at room temperature? Wait for 5 minutes before opening the cover. Recommended to keep baozi a airtight container in the fridge or freezer. They are slightly chewy and VERY light almost "airy". I've tried many dough recipes for steamed buns, and I swear by this recipe!!! 1 envelope dry yeast), but double all the other ingredients. Knead until dough surface is smooth and elastic. But you can use plain/all purpose flour.
Best eaten warm. I used my own meat filling recipe to fill the bun. Buns, sponge cakes, and egg custard tarts are at their peak while still warm. This recipe gave me the soft, fluffy texture I was looking for. If kept in the freezer, it can last for about 2-3 weeks. Thank you so much for sharing. And finally, squirt some lemon juice into your dough. They are also called “Nai Wong Bao 奶黄包 ”. Instead of 1/2 c. of warm water, I substituted 1/2 c. of warm milk which I think helped make the dough even more light and fluffy. Yam Bean Vegetable Dumplings | Chai Kueh | 菜粿 | 蒸菜饺子, Steam Red Bean Bun “Soft and Fluffy” | 豆沙包的做法, Prawn and Chives Crystal Dumpling | 虾韭菜水晶粿, Miku Buns, Quick & Easy, How to make smooth bun skin | 面龟 | 麵龜包, Soft and Fluffy Chinese Steamed Matcha Custard Bun (Hong Kong Flour) | 抹茶奶黄包, Soft and Fluffy Chinese Steamed Bao Buns (1 Time Proof Method)(Plain/AP Flour) | 挂包的做法, Appetiser, Snacks, Drinks, Dessert, Soups & Stews, Type and quality of the flour is very important when it comes to colour and texture. Your daily values may be higher or lower depending on your calorie needs. I thought, why not try a slightly different version of custard bun recipe. Didn't use baking soda but I did use baking powder (it contains baking soda already). Yummy. I had to add about an extra 1/4 c. of flour because the dough was REALLY sticky and difficult to work with.