Nai Wong Bao (奶黄包)
China
Popular dim sum – steamed buns with a delicate cream made from egg yolks, butter, and milk powder. Fluffy dough and fragrant filling make them resemble restaurant-quality.
Ingredients
- 3 pcs egg yolk
- 50 g unsalted butter
- 30 g sugar
- 30 g milk powder
- 175 g flour
- 1 tsp dry yeast
- 1 tsp baking powder
- 1 tbsp vegetable oil
- 90 ml water
Steps
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Mash the egg yolks in a bowl until smooth.
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Add sugar, unsalted butter, and milk powder to the yolks, mix thoroughly until a smooth paste forms, and chill in the refrigerator.
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In a separate bowl, combine flour, dry yeast, baking powder, sugar, and vegetable oil; gradually pour in water and knead the dough. Knead for about 8 minutes until smooth.
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Cover the dough and let it rest for 10 minutes.
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After resting, knead the dough again until very smooth.
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Divide the dough into 8 equal pieces, roll each into a circle about 9 cm in diameter, making the edges thinner and the center thicker.
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Place a tablespoon of filling in the center of each rolled circle, then seal the bun tightly.
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Arrange the buns in a steamer lined with parchment paper and let them rest for 30 minutes to become light and fluffy.
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Bring the water in the steamer to a boil and steam the buns for 8 minutes over medium‑high heat.
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Serve the hot steamed buns immediately after cooking.