Omnivore's Cookbook · by Maggie Zhu★ 4.7 (10)
Chinese Steamed Custard Buns (nai wong bao, 奶黄包)
NUTRITION · PER SERVING230M COOK
CAL 6%·PRO 5%
CARBS 22G72% OF CAL
1G FIBER0G ADDED0G INTRINSIC13G OTHER8G TOTAL SUGAR
FAT 3G19% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chinese steamed custard buns are soft, pillowy dim sum classics with a smooth, creamy sweet custard filling. They're fragrant and melt-in-your-mouth when warm, perfect for dim sum or holiday parties.
starterchinesebaked good⚡ microwave🥄 saucepanvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 125 g (1/2 cup) water (, warm)
- 7 g (1 packet / 2 teaspoons) active dry yeast
- 60 g (4 tablespoons) sugar
- 250 g (1 2/3 cup) cake flour ((or low gluten flour))
- 7 g (2 teaspoons) baking powder
- 7 g (1 1/2 teaspoons) shortening
- 20 grams (3 tablespoons) cornstarch
- 3 grams (1 teaspoon) all-purpose flour
- 56 grams (1/4 cup) granulated sugar (, seperated)
- 3 large Pete and Gerry’s Organic Eggs (egg yolks)
- 240 grams (1 cup) whole milk
- 15 grams (1 tablespoon) butter
- 1/4 teaspoon vanilla extract
At a glance
PER SERVING · TIME 230M
CAL 6%·PRO 5%
CARBS 22G72% OF CAL
1G FIBER0G ADDED0G INTRINSIC13G OTHER8G TOTAL SUGAR
FAT 3G19% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 20m
- Sodium
- 12mg
- Total sugar
- 8g
- Added sugar
- ≥7g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 39mg
- Calcium
- 17mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 12MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.