Buns & Bread

奶黃包 — Custard Steamed Buns

Soft, smooth steamed bao filled with homemade Hong Kong–style custard, made with chilled custard balls and a tender milk dough.

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奶黃包 (naai⁴ wong⁴ baauⁱ) are soft steamed buns with a rich, fragrant custard centre. This recipe keeps the custard filling and bao dough together on one page: prepare and chill the filling first, then make the dough while the custard balls stay cold and firm.

The dough is kneaded twice for the smooth, white surface characteristic of good steamed buns. Once assembled, the buns need only a short second proof before steaming, followed by a few minutes of covered resting so they stay fluffy instead of wrinkling.

At a glance

Prep
45 min
Cook
12 min
Total
180 min
Yield
Makes about 12 buns
Difficulty
Medium

Ingredients

  • **For the custard filling (奶黃餡):**
  • 2 large eggs
  • 70g sugar
  • 30g custard powder
  • 20g cornstarch
  • 25g milk powder
  • 120ml whole milk
  • 40g unsalted butter
  • 1/4 tsp salt
  • 1/2 tsp vanilla, optional
  • **For the steamed bao dough:**
  • 300g all-purpose flour
  • 35g sugar
  • 4g instant yeast
  • 5g baking powder
  • 160–170ml warm milk
  • 15g neutral oil
  • Parchment paper, for shaping

Method

  1. Make the custard filling: Whisk the eggs and sugar until combined. Add the custard powder, cornstarch, and milk powder, then whisk until smooth. Gradually whisk in the milk, then strain the mixture into a non-stick pan.

  2. Add the butter and cook over low-medium heat, stirring constantly. The mixture will go from liquid to thick custard to soft paste. Continue cooking until the custard is thick enough to hold its shape when folded with a spatula.

  3. Transfer the custard to a bowl, cover, and cool completely. Refrigerate for 1–2 hours. Divide into 12 balls of about 25–30g each, then refrigerate the custard balls while you prepare the bao dough.

  4. Make the bao dough: Combine the flour, sugar, yeast, and baking powder. Gradually add 160ml warm milk while mixing, adding additional milk only if necessary. Add the oil and knead for approximately 8–10 minutes, until the dough is very smooth.

  5. First rise: Cover the dough and allow it to rise for approximately 45–60 minutes, or until it is about 1 1/2 times its original size. It does not need to fully double.

  6. Punch down the dough and knead again for 2–3 minutes to remove air bubbles. This second kneading helps produce the smooth white surface characteristic of good steamed buns. Divide into 12 pieces, roughly 40–45g each.

  7. Assemble: Take one piece of dough and roll it into a circle approximately 10–11cm wide, keeping the centre slightly thicker than the edges. Place one chilled custard ball in the middle. Bring the edges together and pinch very firmly to seal. Turn the bun seam-side down and gently roll or cup it into a smooth round bun. Place it on a small square of parchment paper. Repeat with the remaining buns.

  8. Second proof: Cover the assembled buns loosely and proof for approximately 20–30 minutes. Do not overproof them. They are ready when they look slightly puffier and gently spring back when touched.

  9. Steam: Bring the steamer water to a boil, then reduce to medium heat. Steam the buns for approximately 10–12 minutes. Turn off the heat and do not immediately open the lid. Wait 3–5 minutes, then slowly crack the lid open.

Tips & Swaps

  • The chilled custard balls are prepared separately before the dough and are needed for filling the buns. Keep them refrigerated until each bun is assembled.
  • Add the extra milk gradually. Start with 160ml and add more only if necessary; the finished dough should be smooth and supple, not sticky.
  • Do not skip the second kneading after the first rise. It removes air bubbles and helps give the buns their smooth white surface.
  • Do not lift the steamer lid immediately after cooking. The 3–5 minute covered rest helps prevent the buns from suddenly collapsing or wrinkling.