19 Chinese Custard Bun Filling Recipe Get Ready To Indulge!
Published on: Mar 23, 2024
Chinese custard buns, also known as "nai wong bao" in Cantonese, are a popular dim sum item that can be found in many Chinese restaurants around the world. These fluffy and delicate buns are filled with a smooth and creamy custard that is made from a few simple ingredients. In this article, we will provide you with a professional and well-organized introduction to making the perfect Chinese custard bun filling. With our step-by-step instructions, you'll be able to recreate this classic dim sum treat in the comfort of your own home.
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Chinese custard buns, also known as "nai wong bao" in Cantonese, are a popular dim sum item that can be found in many Chinese restaurants around the world. These fluffy and delicate buns are filled with a smooth and creamy custard that is made from a few simple ingredients. In this article, we will provide you with a professional and well-organized introduction to making the perfect Chinese custard bun filling. With our step-by-step instructions, you'll be able to recreate this classic dim sum treat in the comfort of your own home.
Ingredients for Chinese Custard Bun Filling
Milk
The key ingredient in Chinese custard bun filling is milk. It is important to use whole milk to achieve a rich and creamy texture. You can also use evaporated milk for a more decadent filling.
Sugar
To sweeten the custard, we recommend using granulated sugar. You can adjust the amount of sugar to your preference, but keep in mind that the filling will be paired with a slightly sweet bun dough.
Cornstarch
Cornstarch is used to thicken the custard and give it a smooth consistency. Make sure to mix it with a small amount of milk before adding it to the rest of the ingredients to avoid lumps.
Egg Yolks
Egg yolks are what give the custard its rich and yellow color. Make sure to use room temperature eggs for the best results.
Butter
Butter adds a rich and velvety texture to the filling. Make sure to use unsalted butter so you can control the amount of salt in the filling.
Step-by-Step Instructions
Step 1: Heat the milk
In a small saucepan, heat the milk over medium heat until it starts to simmer. Make sure to stir occasionally to prevent the milk from burning.
Step 2: Mix in the sugar
Once the milk is simmering, add in the granulated sugar and stir until it is dissolved.
Step 3: Thicken the custard
In a separate bowl, mix together the cornstarch and a small amount of milk to create a slurry. Slowly pour the slurry into the milk mixture, stirring constantly. Keep stirring until the custard thickens and becomes smooth.
Step 4: Add in the egg yolks
Once the custard has thickened, remove it from the heat and quickly whisk in the egg yolks. Make sure to whisk continuously to prevent the eggs from scrambling.
Step 5: Add the butter
Finally, add in the unsalted butter and stir until it is fully incorporated into the custard.
Step 6: Let the custard cool
Transfer the custard to a bowl and cover it with plastic wrap, making sure the plastic is touching the surface of the custard to prevent a skin from forming. Let it cool in the fridge for at least 2 hours before using it as a filling.
With this simple and delicious Chinese custard bun filling recipe, you can now make your own nai wong bao at home. Enjoy these buns as a snack, dessert, or part of a traditional dim sum meal. Impress your friends and family with your homemade custard buns and have fun experimenting with different fillings and variations. Happy cooking!
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