Chinese Style Black Sesame Nai Huang Bao Recipe Steamed Custard Buns
CHINESE STYLE BLACK SESAME NAI HUANG BAO RECIPE (STEAMED CUSTARD BUNS)
Black Sesame Nai Huang Bao are the Chinese steamed custard buns recipe with black sesame and soft custard center. These pillow-like textured steamed buns are gooey and mildly sweet is the center. Try making these Black Sesame Nai Huang Bao and you will fall in love with the mild sweet buns. Serve Black Sesame Nai Huang Bao during tea-time with green tea or kadak chai which will your evening time special. Take a look at few more Chinese recipes Chinese Bhel Recipe (Crispy Noodle Salad) Vegetarian Chinese Samosa Recipe Chinese Vegetable Fried Rice Chinese Dragon Chicken With Vegetables Recipe
Provided by Anshu Pande
Time 1h40m
Yield Makes: 4 Servings
Number Of Ingredients 11
Steps:
- To prepare Black Sesame Nai Huang Bao Recipe (Chinese Steamed Custard Buns), firstly make the filling of custard.
- Take custard powder in a bowl. Add milk powder to the bowl.
- Add coconut milk. Break in the eggs. Also, add condensed milk.
- Whisk the mixture to make it a lump free mixture.
- Add melted butter and whisk.
- Grease a plate or container which you can keep for steaming.
- Sieve and pour the mixture into the vessels, to make it lump free.
- Preheat the steamer with water till water starts bubbling.
- Carefully place the stand and close the lid to steam for 12-15 minutes.
- Take the plates off the steamer and fork up the custard thoroughly and try to mash with the back of spoon.
- After it has come to room temperature and little easy to handle. Take a handful in your fist and squeeze it together to form a sort of ball. It will not be easy for it to make it into a ball but as much as you squeeze it will come together. Your filling is ready. Keep it in the refrigerator if not using at that time.
- For the bao dough (bun), grind black sesame seeds into powder. Add the sesame powder to the All Purpose Flour in a bowl.
- Add instant or dry active yeast in lukewarm water and gently stir.
- Add sugar to it and let it activate.
- Add vegetable shortening to the flour along with yeast water and knead into a soft supple dough.
- Cover the dough with cling wrap and let it rise for 45 minutes or so till it has doubled up.
- Divide the dough into 18-20 parts and roll into a ball.
- Take each ball and roll it into a thin disk and place one ball of custard in its center. Close from all the ends and give it a bun shape. Place it on a greased baking sheet seam side down to rest for another 15-20 minutes.
- Grease the slotted plate. Steam them in the steamer by placing a sieve or slotted plate for them to cook in steam. Keep a 2 inch distance between the baos/buns for they will rise on steaming.Close the lid. Steam for 10-12 minutes.
- Bring them to room temperature and serve Black Sesame Nai Huang Bao during tea-time with green tea or kadak chai which will your evening time special.
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- Start by making the filling. Heat some water in a medium to large, deep pot. The water should be about 2 inches deep, and the pan should be large enough to accommodate the mixing bowl. Once the water boils, turn the heat to down to a simmer.
- In a large heatproof bowl or the metal mixing bowl that came with your stand mixer, add the eggs and powdered sugar. Beat for a minute on low. Next, add the milk and heavy cream, and beat for a few seconds to combine. Then sift in the flour, starch, and dried milk powder. Mix everything in until there are no lumps. Now add in the melted butter, and stir to combine.
- Next, carefully lower the mixing bowl into the pan of water, and begin stirring the mixture quickly and continuously. I used a stainless steel mixing bowl, so the egg mixture solidified rather quickly--it took about a minute. It’s essential that you stir quickly in this process. It may take longer if you use a thicker bowl. Once the egg mixture solidifies into a thick custard, remove from the heat. Do not overcook! Let it cool completely, and it’s ready to use.
- Cover the custard to prevent it from drying out while you make the dough. Note: If you’d like to make the filling a day or two early, store it in an air-tight container and refrigerate it.
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