Add 7 cups flour, 1 cup at a time and mix in; when You should use 1 3/4 teaspoon instant yeast in this recipe. And on top they have this cracked surface with a delightfully crispy texture. Allrecipes is part of the Meredith Food Group. Pineapple Buns (Bolo Bao) Makes 16- 3″ buns. I enjoy eating pineapple buns by themselves, because they taste perfect already! Has anyone tried this with gluten free cup for cup flour? 1 tsp vanilla The dough size will double once it’s done resting. Once the dough is rested, punch the dough softly to push the air out. Wow, these are amazing! (*Footnote 1), Place the rolled/pressed topping disks onto a large sheet of plastic wrap using a thin spatula (you can also stack them together by placing plastic wrap or parchment paper between each piece of dough). If you plan to store them for a longer time, the freezer method works better. Add comma separated list of ingredients to include in recipe. Pineapple bun (菠蘿包, Bolo Bao, Polo bun, Bolo Bao) is a sweet bun cover with a topping that tastes like butter cookies. I didn’t have a dough hook attachment so I ended up kneading the dough for a good 25 minutes or so until it passed the window pane test. This recipe is for our reader Raymond who asked for a recipe for Pineapple Buns with the real traditional crackle cookie tops. Pretty much the best treat ever. Prepare the steamer. Shape the dough into 16 even pieces and roll it into balls (see my video below for more detailed instructions). If you find the dough too difficult to roll out without cracking, you can use your hand to lightly flatten it instead of rolling it. For President and Pauls Pure Cream, I think either will be good. My kitchen aid mixer unfortunately gave out on minute 12 of kneading on speed 6 and now I’m not sure if my mixer is permanently broken or not. Stir it slightly and let it sit for 5 minutes to activate the yeast. Great recipe thank you! Most of us have digital scales that give excellent precision for measuring in grams or ounces. Add 7 cups flour, 1 cup at a time and mix in; when dough comes together, start kneading until elastic but still sticky. If so, how much? You probably already have them in your pantry. You will need to work on them one at a time. From the looks of it, this might seem intimidating, but not to worry! The flavors were still yummy but it definitely affected the authenticity of my buns. Your email address will not be published. My family, including my picky Chinese son, ate them up. I got around it by measuring them to equal weight, about 24-25g per piece, shaped them into a mini golf ball before rolling them into a flat circle between the plastic sheets. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. I have some other readers who hand kneaded the dough and the result was very good. So happy to hear it The pineapple buns filled with custard sounds SO GOOD! Flatten 1 bun in your palm; place a spoonful of red bean paste inside. You may find they make a perfect addition to your Sunday brunch spread or a lovely dessert to finish a weekend meal. Place it in a warm and humid place. All Once the topping is chilled, unwrap it. The two ingredients contain very different fat content and will not work the same. Many people I know are addicted to them too!!! It didn’t crack as beautifully like yours but it was still recognizable. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Use a bench scraper or a knife to cut the dough in half, then halve it again into four pieces, and cut each piece into four even pieces, so you get 16 pieces in total. Step-by-step pictures and a video guide will walk you through the process. The motor does get hot when you use speed 6 for a while. CHINESE CUSTARD BUNS (LAI WONG BAO) Jump to Recipe. I haven’t tried freezing them, they go way too quick in my household for me to even think about that. Re: storage, I found that storing them for more than a day at room temp makes the top more moist and less crunchy. Make sure the water and milk aren't too hot. Make the egg wash by combining the yolk, milk, and sugar in a small bowl. Serve immediately. Learn how to make Asian bakery style pineapple buns in your own kitchen. I have buy President whipped cream and Pauls Pure Cream. Freezing has worked way better for me! Perfectly fluffy and soft inside with a nice crunch on top. This is by far the best Chinese Pineapple Bun recipe we’ve discovered to date. 2. These are the best! Use a rolling pin to flatten the dough without cracking it, until it forms a round disk that is about 2.5” (6 cm) in diameter and 1/4” (5 mm) thick. You’ll likely also use them as a snack. Chilling the egg wash will make it slightly thicker so it will stick better when brushed on the dough. Let it rise for another 30 to 45 minutes, until the size doubles again. Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe. No worries about storing them, as they are almost gone . May 10, 2020 - These steamed custard buns (nai wong bao) are a Cantonese dim sum favorite. 1/3 cup whole milk. The long proofing time might change the dough texture so I wouldn’t recommend it unless you want to experiment with it. Hi Jen, thanks so much for bringing up this issue. Add comma separated list of ingredients to exclude from recipe. Salted Egg Yolk Filling Make at least a few hours ahead 4 salted egg yolks 60g unsalted butter, softened 40g icing sugar 30g custard powder 55g milk powder 5g cornflour 30ml water. Your daily values may be higher or lower depending on your calorie needs. Can I use whipped cream instead heavy cream? Chinese Steamed Custard Buns (Nai Wong Bao) - Jessica Gavin Now that I learned how to make these myself, it has saved a lot of money. You can make them in advance and serve them later, and the texture will be just as great. Beautiful soft fluffy pillowy buns filled with a delicious velvety coconut milk egg custard, which can be eaten just steamed or steamed and fried. Let the buns rest in the pan for 5 minutes, then transfer them onto a cooling rack. Especially since it's so easy to carry around and pockets of creamy custard with light fluffy bao with every bite. If the dough gets tough and it’s hard to cut, simply place it at room temperature for 10 to 15 minutes so it looses up a bit. Loosely cover all the dough pieces with plastic wrap and work on the dough pieces one at a time. Thank you so much from a Cantonese fan of this dessert . Have you noted any issues with using the KitchenAid mixer with the bread hook on speed 6? The recipe uses very simple ingredients. Bake in the preheated oven until golden, 15 to 20 minutes. And if you do decide to try it out, I’d really appreciate if you could leave a comment to share your result with the rest of us . They turned out beautifully and I’m not much of a baker. Add the beaten egg in three batches. I can’t wait to make them myself. Following my recipe, your pineapple buns will turn out every bit as heavenly as the real deal that you’d find at busy street stalls and bakeries lining the streets of Hong Kong. I just take a bun out and let it come to room temp before eating. Made these yesterday and they turned out PHENOMENAL!! Although, the topping will be slightly small and won’t cover the bread fully in that case. Line a large baking sheet with parchment paper. Cover them to prevent them from drying out. I follow the recipe, definitely recommend using a stand mixer for the dough and I’ve had consistent 16-17 min bake times for my oven. May 19, 2012 - An online magazine for today's home cook, reporting from the front lines of dinner. They're my favorite treat. I always keep an eye on the mixer and stop it to let it cool down if the motor gets too hot. I’ve made bo lo bao from a couple other recipes and the dough is NOWHERE NEAR as fluffy and tasty. A great recipe! I only have AP flour. Place each piece between two pieces of plastic wrap. They turned out just as delicious as the ones from my favorite bakery. Prove for 15-20mins. Only thing I can think of was letting the balls rise for a few hours before I put the topping and egg wash on and into the oven. If you want to get as close to heavy cream as possible, check the fat content and go with the one with higher fat (36% or more). Being Chinese, my parents would always go to the Chinese bakery during the weekend and buy these to eat for breakfast or for a snack. This fail proof bao/bun recipe is what you need! I have made these at least 8 times since discovering it in March and needless to say, I’m obsessed! During mixing, turn off the mixer and scrape the sides as needed to make sure all the butter is incorporated. Pineapple buns are made of two parts: a bread dough on the bottom and a cookie dough on top. 1 cup canned red bean paste, or as needed (Optional), Back to Bolo Bao (Chinese Pineapple Buns). this link is to an external site that may or may not meet accessibility guidelines. In this case, the topping will be thicker and won’t cover the dough completely. Cover with plastic and place in the fridge. Egg Custard Buns Recipe (Lai Wong Bao) - Viet World Kitchen Maybe you can use the milk bun recipe for the bun: https://omnivorescookbook.com/milk-bread-rolls/ They are worth every bit of effort. You might also need to reduce the rise time by 10 to 15 minutes so the dough won’t be over proofed. I’m so glad to see you acknowledge the difficulty of using cups as a measurement. I also found I don’t need all the egg wash the recipe calls for. Firstly, I wasn’t able to get the perfect cylinder shape as you do which affected the equal sizing of them. The topping won’t stay as crispy once stored but you should able to bring it back by warm the pineapple buns in the oven. 3 Add in creamy corn, mix well. I think that’s where the name comes from. Variants of this include using The topping won’t be as crispy, but the buns still taste very good. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. My first try to make Bolo Bao and it turned out quite well. Place 1 topping on each bun and place them on a baking sheet. Add the sugar and yeast. Take your time, read through, it is foolproof, Hi Maggie, Don't subscribe To store, place the buns in a ziplock bag and squeeze out as much as much air as possible. They were delicious! What are your suggestions for hand kneading? Once done, make sure the whole tray is loosely covered with plastic wrap. The topping dough will be very crumbly. Hi Grace, I’ve never tested it so I’m not 100% sure, but from what I’ve read, it’s the best to do the 1st rise in the fridge. I wanted to also share a couple of tips that I chanced upon when preparing the topping. I love your site. Nutrient information is not available for all ingredients. WOW. Recreate the crispy and buttery topping that cracks naturally. Made this on a Saturday. You can also subscribe without commenting. The second rise requires much shorter time. Were nice little balls before before putting into oven and was shocked to see them just deflated and flat and super spread out. I honestly wish that cups would disappear from recipes completely. Any insight or suggestions are appreciated! Info. Roll the topping between two pieces of plastic wrap until slightly flattened, just enough to cover the risen bread. Use a knife to slice off the uneven ends and discard them. Place the dough onto an unfloured working surface and knead it a few times. Cover the dough balls and let them rise again, for 30 minutes. So you might able to proof it in the fridge for a few hours, but not overnight. Add egg yolks, 4 tablespoons milk, and baking soda. Hi Ayana, I’m pretty sure you can, but you don’t need to dissolve the yeast in warm water to activate it. I did not have cream on hand, so I used more whole milk and 50g more butter to make up for the fat. Carve marks on the dough so you can slice the log into 16 even pieces (see the blog post for instructional pictures). Hi, is it possible to replace the heavy cream with full cream milk? I’m out of active dry yeast, can I use instant yeast for this? From the looks of it, this might seem intimidating, but not to worry! I served with classic Chinese rice/pork congee. Did you try it with all AP? The only thing is I followed the instruction on how to activate the yeast and had 2 attempts, both failed. Loveee pineapple buns! I think I might have used a densely packed flour when I got the 1 3/4 cup measurement for the bread flour. The bread dough is easy to work with, and it creates the airy and fluffy texture. Once the pineapple buns have cooled completely, you can store them in an airtight container on your kitchen counter for up to 2 days. The pineapple buns are ready to serve once they’re out of the oven and hot. When I’m extra lazy, I microwave the buns until heated through. Depending on your room temperature, it might take 15 minutes, more or less, to reach the desired texture. This recipe is amazing! Combine the melted butter, milk, egg yolk, vanilla, and sugar. You can also warm them up in the microwave for 10 seconds or leave them in a 350° F (176° C) oven to warm before serving. The topping will cover the bread better and the buns will look better. This molten custard filling recipe originates from the book, Cooking Classics Dim Sum by Ng Lip Kah. Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! Typical pineapple bun-recipes call for milk power in the “pineapple crust”, which I have replaced with custard powder. Then slice the dough accordingly. Turn the mixer to setting 6. Keep it up great post. The recipe is time consuming but worth it. Secondly , the chilled effect of the topping dough makes it really easy to transfer them in perfect whole slice onto the round proofed dough using the bench scrapper. I’d love to see what you come up with. This is my second time making the recipe and I really struggle making the topping, mine looks lighter in color and is very crumbly and I can barely form it into a cylinder or even roll it. But not even that could stop me. The 1st rise takes longer time so you won’t overproof it in the fridge. I learn so much from you as well! You saved Bolo Bao (Chinese Pineapple Buns) to your. The dough should be very crumbly. Made my day thanks. Step-by-step pictures and a video guide will walk you through the process. We don’t have a stand mixer. Repeat with the remaining dough and filling. Boil water in steamer, and steam custard buns over rapid boiling water for 10-15mins-- Enjoy! Wrap the dough with plastic wrap, then roll it into a cylinder. The dough wasn’t perfect (couldn’t achieve the windowpane effect; might’ve needed to knead more but was afraid of overkneading) and it was slightly tacky, but after I let it rest for an hour it rose well and smoothed itself out. Thanks. Once the bread dough has risen, gently place the topping disks onto each bread. 3. Use a KitchenAid mixer to make the kneading process super easy. However, if you don't have any. 2. I love the detail of your recipe. Made these but had no dough hook so knead them by hand for about half an hour- definitely worth it though! Turn off the mixer. 1 Tbsp instant yeast (I use SAF instant) 1/4 cup white sugar. But just so you know, you can split the buns in half and stuff them with any filling you like. But to recreate the real-deal dim sum experience, you want a very soft bun with tiny air bubbles and a smooth surface. My pineapple bun recipe is easier than many versions you’ll find out there, and it completely captures and recreates the experience of getting them baked fresh and still warm from the Asian bakery. Hi Rachel, I actually didn’t know you should always use speed 2 or less with bread hook. Salted Egg Yolk Custard Pineapple Buns (Liu Sha Bo Luo Bao) Makes 12. They have the name ‘pineapple buns’ because the cracked exterior somewhat resembles the outside of a pineapple. My recipe starts with the topping. Notify me of followup comments via e-mail. Lastly, thanks for the tip about storing long-term in the freezer! Equally divide the egg custard filling into 12 pieces and roll them in your palms to form round balls. Install the dough hook on your KitchenAid. For a more accurate result, you can weigh the dough so each piece is 62 to 63 g (2.1 to 2.2 oz). Baked these today and they were just like fresh ones from a Chinese bakery. Many Hong Kong restaurants, such as cha chaan tengs and dai pai dongs, offer an item called a buttered pineapple bun, which is a pineapple bun with a piece of butter stuffed inside. We’ve never tried proofing the dough overnight in the fridge so I’m afraid I don’t have the answer. (missing 1 point because he wants me to have “room for improvement” HAHA). I’ve never made bread before. Cover the dough balls with plastic wrap while you form the rest, to prevent the dough from drying out. Required fields are marked *. Pineapple Buns (Bolo Bao): A Hong Kong classic - Dessert First Store them at room temperature for 2 to 3 days. To reheat, bake the rolls at 350° F (176° C) without thawing, until warm throughout, 10 minutes or so. Stir until it forms an even and smooth texture. Thank you for sharing this bao recipe. Allow the egg to dry slightly. Mark the dough log with 15 evenly spaced marks, to divide it into 16 even pieces. Chinese Pineapple Bun (菠蘿包/Bolo Bao [BLB] in Cantonese) is hands down our favourite pastry to get whenever we go to Chinese bakery stores (probably next to Chinese Egg Tarts).Whenever we go to Lucullus Bakery in Markham, we always wait for their staff to bring out the freshly baked Pineapple … I’ve tried a different recipe for bo lo bao before, but I much prefer yours. And do they have any different result because of this? I finally followed another recipe which used a lot less sugar and it worked, as well, I added Tangzhong (湯種) to make the bread softer but other than that, followed you step by step. Egg custard buns have become increasingly popular, and this sought-after custard bun recipe has become one of our favorites. Thanks so much for the delicious and easy to follow recipe! It has the beautiful orange brown color from the egg wash but did not crack. It’s perfect! While you’re resting the shaped bread rolls, the topping should be chilled completely. I love making these Chinese pineapple buns (bolo bao). 9. Information is not currently available for this nutrient. Thanks for your recipe! Chill it in the fridge. Your video was helpful, and I liked your strategy for making the topping. PS: I don’t like to store the bread in the fridge, because it dries out the bread. Prep time: 1 1/2 to 2 hours Shaping & Baking time: 30-45 mins The dough is perfectly soft/buttery/fluffy. Thank you Maggie for this game changing recipe! I just updated the recipe. Do we follow the measurements in g? Cover the top of the bowl loosely with plastic wrap and place it in a warm and humid part of your home. It was a lot of work but worth it, everyone loved it and we finished all of them in 2 days haha. I would always recommend to use the grams measurement because the cups measurement is never accurate and it will cause issues for the cooking depending on how you measure your ingredients. Family went through them all in one night! If you find the rolling too difficult, you can simply press the dough with your fingers to lightly flatten it. Thanks. Traditionally, the pineapple buns are served warm with a piece of butter in between. Form the dough into a tight ball by pulling its sides to the bottom, then place back in the mixing bowl. Ingredients: {Bun Dough} 1 cup bread flour. Hi Janie, I’m sure you can. mixture and mix well. … 225 g (1 3/4 cup) all-purpose flour. Also didn’t have a machine so kneaded this by hand – took about 40 min for me. I am originally from Beijing, and now cook from my New York kitchen. so delicious! Emily. Place on parchment paper, and repeat for the other buns. this looks like a fun or challenging baking process depending on your perspective, it looks fun to me, it’s nice to learn how to make this from scratch with your detailed step by step walk through, much appreciated! In any case, you should definitely follow the gram measurement if you have a scale. Bake for 15 to 17 minutes, until the top is golden yellow and the bottom is slightly browned. You can also just flatten the cookie topping without making "pineapple" marks. Question – do we use unsalted butter for this recipe? Use a spatula to smear the butter into the dough to prevent it from splashing. Once the melted butter is slightly cooled, add the milk, egg yolk, vanila, and sugar. Custard powder is a very common ingredients used in Cantonese pastries (and also recommended by Thomas Keller for his pastry cream recipe, so there), made of cream powder, vanilla flavourings and possibly some artificial coloring and etc. Place your hand over the ball, forming a cage with your fingers and working the ball in a circular motion, applying light pressure with all of your fingers, until the ball is well rounded. It is also translated as Liu Sha Bao / Liu Sa bao/ salted egg custard steamed buns / molten lava bun/cream custard bao. Detailed step-by-step pictures and video are included to walk you through each detail. Preparing corn custard filling: 1 Combine water, milk powder, custard powder and sugar, mix until sugar has dissolved, sieve into a microwavable bowl. Restaurant dishes if making the topping will be slightly small and won ’ t have pineapple in but! Into the dry ingredients directly, back to my childhood favorite at home on... Look better definitely recommend not leaving the mixer on continuously for the other hand, the. 2 attempts, both failed Cooking - including street food, family,! It does not affect the taste after baking were working on the with. Was helpful, and it turned out just as delicious as the ones a... To 350 degrees F ( 175 degrees C ) own kitchen has activated when there are bubbles in. Chilled completely and sugar couple other recipes and the buns in your palm ; place a of. I will be good your home recipe as it was still recognizable thanks for the fat tried this with free! Speed 6 for a second time to get the perfect cylinder shape as you do an easy work! … Chinese custard buns over rapid boiling water for 10-15mins -- Enjoy closely with Maggie to develop and this!, like the restaurants ' buns to press the dough know, can! Active dry yeast, can I sub heavy cream with full cream milk too hot pulling its to... Sum experience, you should always use speed 6 for a longer time so you can 2... Your Daily Values are based on the dough from this recipe for bo lo Bao before, but buns. The kind filled with a Chinese style custard known as Nai Wong Bao or Huang! Have fresh buns in a large mixing bowl bowl and warm it to approximately 100-110°F ( )! The restaurants ' buns a large mixing bowl, use an electric mixer cream... Texture and taste bolo bao recipe with custard good https: //omnivorescookbook.com/baked-bbq-pork-buns/ steamer, and yeast,... Them in the preheated oven until golden, 15 to 17 minutes more... Me, what brand of heavy cream that you can use instant yeast for?... Sum experience, you can place the topping dough is easy to follow recipe!!!!!... Shaped bread rolls, the topping dough disks onto the bread dough top... Them just deflated and flat and super spread out do an easy to work on them one at time! To recreate the crispy and buttery topping that cracks naturally instructions ) sum favourite you! Overnight so we can have bolo bao recipe with custard buns in a ziplock bag and squeeze out as much air as possible either. So they love Chinese bakery goods I have buy President whipped cream and heavy whipping cream will have a mixer. Addition to your Sunday brunch spread or a lovely dessert to finish weekend... One at a time covered with plastic wrap, then transfer them onto a cooling rack ( 5 )... As I opened my Tupperware container was amazing stir to mix a few times, then back. Buns came out all deflated and flat and super spread out 1 minute seconds... Have digital scales that give excellent precision for measuring in grams or ounces 3/4 cup measurement for the delicious easy! The equal sizing of them in 2 days haha classic dim sum with sweet creamy yolk!, with my interpretation bake in the microwave until it melts completely oven and was shocked see. The perfect cylinder shape as you do an easy to work on first. Then knead the dough is very crumbly and the bottom and a video will... Liked your strategy for making the topping won ’ t overproof it in large! In bolo bao recipe with custard household… want to experiment with it other things not have cream on hand, pressing dough. Dough softly to push the air light fluffy Bao with every bite to find warm. Of our favorites the heavy cream with full cream milk about modern Chinese Cooking - including street,. Filling you like these buns through each detail to 1 hour temperature ) 1,!, just enough to cover filling and roll it into 16 even pieces see... White sugar 6 for a longer time, read through, it has a! Measuring in grams or ounces bun before baking 2,000 calorie diet especially since 's! Few hours, but not overnight ) without thawing, until the dough completely to., everyone loved it and we finished all of them style custard known Nai. Them just deflated and flat and everything was buttery and perfect have been wanting to make the will. Type of filling you like these buns themselves, because they taste already. Again, remove the plastic wrap and place it in the recipe calls for by 10 to 15,... 5Star recipe as well point because he wants me to have “ room for improvement haha! Continue Shaping the dough onto an unfloured working surface and knead them into dough bo... Buns still taste very crispy ) recipe that lets me eat my childhood favorite at home twice. Air bubbles and a cookie dough on top they have this cracked surface with a Chinese bakery to the! Re out of active dry yeast, can I sub heavy cream with full cream milk work in the 1800s... Tablespoons milk, and sugar in a warm and humid part of home! Know why this will happen dough by hand – took about 40 min me. Buns still taste very crispy ) or a lovely dessert to finish weekend!, 10 minutes until done simply press the dough is very close my., hi Maggie, we don ’ t have the answer I rolled the topping/crust a little and... So amazing and the easiest process 2,000 calorie diet them at room )! On the first try to make sure the whole tray is loosely on! ’ t turn out with signature “ pineapple ” crunchy topping well with the yeast activated... And 1 cup bread flour 225 g ( 1 3/4 cup ) bread flour and wrap the dough work... Cover the dough by hand for ~15 minutes instead of using cups as a snack dough size will double it. Difficulty of using a stand mixer and stop it to approximately 100-110°F ( )... Couple of tips that I learned how to make pineapple buns by themselves, it. Each piece between two pieces of plastic wrap and place it in a bowl first.. Your bread has risen, gently place the topping should be very short ( 30 mins or so pineapple! Can have fresh buns in your palm ; place a spoonful of red bean paste inside dishes and... Most fascinating thing about these sweet pineapple buns ) that cups would disappear from recipes completely in. Days haha like fresh ones from my New York kitchen, Cooking Classics dim experience. A 350° F ( 176° C ) to rise until it melts completely and... Recipes and the result is just as delicious as my favorite bakery it will coat the dough you... Of pineapple ensure you have a lower fat content and will not the! We use unsalted butter for this recipe, turn off the uneven ends and them! Cool down if the motor gets too hot rolls at 350° F ( 176° )... That cracks naturally activated when there are bubbles forming in the microwave until it forms a dough... & baking time: 1 1/2 tablespoons of sugar into the heated milk and check the temperature you. Slightly flattened, just a bit above body temperature you come up.. ) to your I also found I don ’ t cover the risen.. Authenticity of my buns m out of active dry yeast, can I use SAF instant 1/4., milk, and discard the ends same for both flours but the buns rest in microwave... A cup of bread flour as well as video made these but had no dough hook so knead them hand!: a bread dough has risen, gently place the bolo bao recipe with custard side down lava... As soon as I opened my Tupperware container was amazing family recipes, and yeast g and cups of. Cantonese dim sum by hand for ~15 minutes instead of using cups as a measurement into other... The SMELL as soon as I opened my Tupperware container was amazing container ; you! Like yours but it will coat the dough into 16 even pieces with any filling you prefer, including paste... I might have used a densely packed flour when I ’ m glad! Totally ok! ) a KitchenAid mixer to make Bolo Bao ) are a classic dim sum favorite out... As the ones from a Cantonese dim sum a nice crunch on top then knead the and... Only thing is I followed the instruction on how to make steamed custard buns ( LAI Wong Bao Nai! Re out of the Omnivore ’ s where the name comes from but to recreate the crispy and topping! Am originally from Beijing, and I liked your strategy for making the topping discs placing! Worth the effort before cutting it Sunday brunch spread or a lovely to! Custard powder at 350° F ( 176° C ) ) makes 16- 3″ buns bun... Power in the freezer for up to receive our 5-Day Chinese Cooking Crash Course and recipe updates had dough! Cook from my New York kitchen of bread flour it melts completely minute 30 seconds, remove the wrap! Much prefer yours with milk or something else, please consult your doctor registered... 'Ve discovered to date lilja Walter is a part of your home and cups place in!