Chinese style Black Sesame Nai Huang Bao Recipe (Steamed Custard Buns)
A vegetarian Chinese recipe with milk powder, coconut milk, condensed milk. Ready in 1h 40m, serves 4.
Curated byMei-Ling Chen🇨🇳
Instructions
34 steps- 1
To prepare Black Sesame Nai Huang Bao Recipe (Chinese Steamed Custard Buns), firstly make the filling of custard
black sesame seeds - powdered(100 grams) - 2
Take custard powder in a bowl
milk powder(4 tablespoon) - 3
Add milk powder to the bowl
milk powder(4 tablespoon)coconut milk(150 ml)condensed milk(50 grams) - 4
Add coconut milk
milk powder(4 tablespoon)coconut milk(150 ml)condensed milk(50 grams) - 5
Break in the eggs
whole eggs(2) - 6
Also, add condensed milk
milk powder(4 tablespoon)coconut milk(150 ml)condensed milk(50 grams) - 7
Whisk the mixture to make it a lump free mixture
- 8
Add melted butter and whisk
sunflower oil - as required or melted butter(2 tablespoon) - 9
Grease a plate or container which you can keep for steaming
- 10
Sieve and pour the mixture into the vessels, to make it lump free
- 11
Preheat the steamer with water till water starts bubbling
lukewarm water(280 ml) - 12
Carefully place the stand and close the lid to steam for 12-15 minutes
- 13
Take the plates off the steamer and fork up the custard thoroughly and try to mash with the back of spoon
- 14
After it has come to room temperature and little easy to handle
- 15
Take a handful in your fist and squeeze it together to form a sort of ball
- 16
It will not be easy for it to make it into a ball but as much as you squeeze it will come together
- 17
Your filling is ready
- 18
Keep it in the refrigerator if not using at that time
- 19
For the bao dough (bun), grind black sesame seeds into powder
milk powder(4 tablespoon)black sesame seeds - powdered(100 grams) - 20
Add the sesame powder to the All Purpose Flour in a bowl
milk powder(4 tablespoon)all purpose flour (maida)(400 grams)black sesame seeds - powdered(100 grams) - 21
Add instant or dry active yeast in lukewarm water and gently stir
active dry yeast(1 teaspoon)lukewarm water(280 ml) - 22
Add sugar to it and let it activate
sugar(30 grams) - 23
Add vegetable shortening to the flour along with yeast water and knead into a soft supple dough
all purpose flour (maida)(400 grams)active dry yeast(1 teaspoon)lukewarm water(280 ml) - 24
Cover the dough with cling wrap and let it rise for 45 minutes or so till it has doubled up
- 25
Divide the dough into 18-20 parts and roll into a ball
- 26
Take each ball and roll it into a thin disk and place one ball of custard in its center
- 27
Close from all the ends and give it a bun shape
- 28
Place it on a greased baking sheet seam side down to rest for another 15-20 minutes
- 29
Grease the slotted plate
- 30
Steam them in the steamer by placing a sieve or slotted plate for them to cook in steam
- 31
Keep a 2 inch distance between the baos/buns for they will rise on steaming
- 32
Close the lid
- 33
Steam for 10-12 minutes
- 34
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
black sesame seeds - powdered(100 grams)
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Chinese style Black Sesame Nai Huang Bao Recipe (Steamed Custard Buns)
A vegetarian Chinese recipe with milk powder, coconut milk, condensed milk. Ready in 1h 40m, serves 4.
Curated byMei-Ling Chen🇨🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
34 steps- 1
To prepare Black Sesame Nai Huang Bao Recipe (Chinese Steamed Custard Buns), firstly make the filling of custard
black sesame seeds - powdered(100 grams) - 2
Take custard powder in a bowl
milk powder(4 tablespoon) - 3
Add milk powder to the bowl
milk powder(4 tablespoon)coconut milk(150 ml)condensed milk(50 grams) - 4
Add coconut milk
milk powder(4 tablespoon)coconut milk(150 ml)condensed milk(50 grams) - 5
Break in the eggs
whole eggs(2) - 6
Also, add condensed milk
milk powder(4 tablespoon)coconut milk(150 ml)condensed milk(50 grams) - 7
Whisk the mixture to make it a lump free mixture
- 8
Add melted butter and whisk
sunflower oil - as required or melted butter(2 tablespoon) - 9
Grease a plate or container which you can keep for steaming
- 10
Sieve and pour the mixture into the vessels, to make it lump free
- 11
Preheat the steamer with water till water starts bubbling
lukewarm water(280 ml) - 12
Carefully place the stand and close the lid to steam for 12-15 minutes
- 13
Take the plates off the steamer and fork up the custard thoroughly and try to mash with the back of spoon
- 14
After it has come to room temperature and little easy to handle
- 15
Take a handful in your fist and squeeze it together to form a sort of ball
- 16
It will not be easy for it to make it into a ball but as much as you squeeze it will come together
- 17
Your filling is ready
- 18
Keep it in the refrigerator if not using at that time
- 19
For the bao dough (bun), grind black sesame seeds into powder
milk powder(4 tablespoon)black sesame seeds - powdered(100 grams) - 20
Add the sesame powder to the All Purpose Flour in a bowl
milk powder(4 tablespoon)all purpose flour (maida)(400 grams)black sesame seeds - powdered(100 grams) - 21
Add instant or dry active yeast in lukewarm water and gently stir
active dry yeast(1 teaspoon)lukewarm water(280 ml) - 22
Add sugar to it and let it activate
sugar(30 grams) - 23
Add vegetable shortening to the flour along with yeast water and knead into a soft supple dough
all purpose flour (maida)(400 grams)active dry yeast(1 teaspoon)lukewarm water(280 ml) - 24
Cover the dough with cling wrap and let it rise for 45 minutes or so till it has doubled up
- 25
Divide the dough into 18-20 parts and roll into a ball
- 26
Take each ball and roll it into a thin disk and place one ball of custard in its center
- 27
Close from all the ends and give it a bun shape
- 28
Place it on a greased baking sheet seam side down to rest for another 15-20 minutes
- 29
Grease the slotted plate
- 30
Steam them in the steamer by placing a sieve or slotted plate for them to cook in steam
- 31
Keep a 2 inch distance between the baos/buns for they will rise on steaming
- 32
Close the lid
- 33
Steam for 10-12 minutes
- 34
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
black sesame seeds - powdered(100 grams)
Rate this recipe
