Nai Wong Bao Food

CHINESE STEAMED CUSTARD BUNS (NAI WONG BAO, 奶黄包)

Steps:

• Add the water into a small bowl and warm to approximately 100-110°F (38°C), about 30 seconds in the microwave. The water should be warm, just a bit above body temperature. Add the sugar and active dry yeast. Let sit for 5 minutes so the yeast will activate.
• While the yeast activates, add the cake flour and baking powder into your mixer bowl.
• Once the yeast is activated, you should see bubbles on the surface of the mixture. Pour it into the mixer bowl. Mix with a spatula a few times, until the liquid is just absorbed by the dry ingredients.
• Install the dough hook on your mixer. Start at low speed, then gradually increase to speed setting to 6 out of 10. Knead for 10 minutes, until the dough is very smooth. Stop the mixer in the middle and scrape the dough from the sides of the bowl.
• Add the shortening. Knead on level 6 for another 5 minutes. The dough should be soft, smooth, and easily lift from the bowl without sticking to your hands.
• Lightly grease a large bowl with butter or oil spray. Transfer the dough into the bowl. Cover the bowl with plastic wrap and let it rest in a warm part of your room, until the size triples, about 2 hours.
• Prepare the custard while the dough is resting. Mix the cornstarch, all-purpose flour, and half of the sugar together in a small bowl.
• Place the egg yolks in a large bowl. Stir a few times to mix the yolks.
• Add the milk and the remaining half of the sugar into a small saucepan. Heat over medium heat. Stir occasionally to dissolve the sugar completely. Cook until it reaches about 120 °F/ 49 °C (no more than 150 °F / 65 °C). You might see a few bubbles here and there. If the milk starts foaming, it's too hot.
• While the milk starts to get warm, add the dry ingredients (from step 1 of the custard) into the bowl with the egg yolks. Whisk until it forms an even paste. Do not add the dry ingredients too early, because the sugar will change the texture of the eggs.
• Add the warm milk into the egg yolk mixture, about 1/4 cup at a time. Whisk constantly until the milk is fully incorporated into the paste. Continue to add more milk, a 1/4 cup at a time and continuously stirring, until it forms a thin, smooth mixture and all the milk is added.
• Return the mixture back to the pot (the one you used to heat the milk). Heat over medium low heat and stir constantly, until the mixture thickens, 5 minutes or so. Keep cooking and stirring, until you can draw a line on the bottom of the pot using a spatula. (Note, the custard will start to thicken suddenly, like a switch was flipped. So you should keep a close eye on it.)
• Remove the pot from the stove immediately. Add the butter and vanilla extract. Stir to mix well.
• Line a large, deep plate with plastic wrap. Place a large mesh strainer on top.
• Pour the custard into the lined plate through the strainer to smooth out the texture. Use a spatula to press the custard through the strainer if any lumps remain.
• Cover the custard with plastic wrap. Press the wrap against the custard, so it won't form a skin once it's chilled.
• Chill the custard in the fridge until it's cooled, 2 hours or so. Or in the freezer for 30 mins.
• Cut some parchment paper into 3" (7 cm) squares to hold the buns. You'll need 16 squares.
• Punch the air out of the dough. Transfer it onto a lightly oiled working surface. Knead a few times to make the dough into a round ball. Divide the dough into 16 even pieces by cutting it into 2 even strips, then further cutting each strip into 4 small pieces. Each piece of dough should weigh 27 grams. Use your hands to roll and shape the dough pieces into dough balls.
• Wrap the buns one at a time.
• Flatten the dough ball using your palm. Use a rolling pin to roll a dough ball into a round disc that is thick in the middle and thin on the edges, about 2.5 to 3" (6 to 7 cm) in diameter. Carefully remove it from the surface and place it onto your palm.
• Place about a heaping tablespoon of custard onto the center of the wrapper. Press the custard into the dough to release any air bubbles within the custard. Use your other hand to gather the wrapper onto the top of the custard filling. The dough sheet will start to form pleats and retain its round shape.
• Once done, place the custard bun onto one of the cut parchment squares, pleated-side-down, then place it on a plate. Loosely cover it with plastic wrap to prevent them from drying out. Repeat the process to wrap the rest of the buns.
• Set a stopwatch (or timer) after wrapping the first bun, to keep track of the resting time. You need to rest the buns for 20 to 30 minutes before steaming.
• Depending on the size of your steamer, you might need to steam the buns in batches. What I usually do is prepare the steamer after wrapping half of the buns, so some of them are ready to be cooked as you work on the rest.
• To prepare the steamer, add about 3" (7 cm) of water to the pot and heat over medium-high heat until the water starts to boil. Place the rested buns onto the steamer rack, leaving at least 2" (5 cm) in between, because the buns will expand a lot as they cook.
• Cover and let steam for 10 minutes. Once done, remove the steamer rack and place it onto a trivet. Uncover the steamer rack carefully. Let the steam out and then transfer the buns onto a serving plate. Let the buns cool for 5 minutes before eating.
• Cook the rest of the buns using the same method.
• The custard buns taste best when they are still warm, but you can serve them at room temperature, as well.
• Once the buns have cooled completely, place them in a sealed container at room temperature, if serving the same day.
• You can store the buns for 2 to 3 days in the fridge. To serve, heat up the buns until warm using the microwave.

BA BAO FAN

Steps:

• Soak the glutinous rice with enough cold water to cover in a medium bowl for at least 8 hours or overnight.
• Shortly before the rice is ready, soak the lotus seed and red dates with enough cold water to cover in a medium bowl until the dates have softened, about 40 minutes. Drain the lotus seed and dates and keep them in the bowl. Using a sharp paring knife, make a vertical cut into a date (stem-side facing up) until you hit the seed and then carefully rotate the knife around the seed. Remove the seed from the date halves, scraping off as much of the flesh as you can. Discard the seed and return the date halves to the bowl. Repeat with the remaining dates and then set aside with the lotus seed.
• Fill a 12-inch skillet or wok with about 2 inches of water, then place a 10-inch bamboo or metal steamer basket in the skillet. Make sure the water doesn't touch the bottom insert. If it does, remove some of the water. Remove the steamer basket and bring the water to a simmer.
• Meanwhile, line the steamer basket with two layers of damp cheesecloth. Place the soaked rice in the basket, spread it in an even layer and poke a few holes halfway through the rice to help it cook evenly. When the water is simmering, put the basket in the skillet, cover and steam until the rice is just past the al dente stage, about 50 minutes (see Cook's Note).
• Meanwhile, soak the goji berries with enough cold water to cover in a small bowl until softened, about 10 minutes. Drain and set aside.
• Lightly spray a 24-ounce heatproof ceramic or metal bowl with nonstick cooking spray, then cover the entire bowl with a piece of damp cheesecloth, letting the ends fall over the sides of the bowl. Lightly spray the cheesecloth with nonstick cooking spray. Set the prepared bowl aside.
• When the rice has finished steaming, transfer it to a large bowl and discard the cheesecloth. (Keep the skillet and steamer for a later step.) Add 1 tablespoon of the sugar, the butter and 3 tablespoons water to the rice and stir until the sugar has dissolved and the butter is equally distributed. Keep the rice covered to prevent it from drying out as you proceed with the recipe.
• Fill a small bowl with water and dip your fingers in it, as needed, when working with the rice to keep it from sticking to your skin. Place the soaked lotus seed in the center of the prepared cheesecloth-lined bowl. Arrange the soaked goji berries and pumpkin seeds in a circle around the lotus seed, alternating them and pointing the ends toward the center to form a flower design. Gently dot 1/4 cup of the rice over the design without disrupting it. Gently press the rice into an even layer and cover the entire design.
• Arrange the raisins and golden raisins in a circle around the edge of the rice, alternating them and putting them end to end. Gently dot 3/4 cup of the rice over the raisins without disrupting them. Gently press the rice into an even layer and cover all the raisins. Spread 2 tablespoons of the red bean paste evenly over the rice, keeping about a 1-inch border around the perimeter of the rice. Dot 3/4 cup of the rice over the red bean paste. Gently press the rice into an even layer and cover all the bean paste.
• Arrange the apricots, dates halves, and cherries around the edge of the rice, alternating them and pointing the ends toward the center of the bowl. Dot 1 cup of the rice over the ring of fruit without disrupting the pieces. Gently press the rice into an even layer and cover all the fruit. Spread the remaining 1/4 cup red bean paste evenly over the rice, keeping about a 1-inch border around the perimeter of the rice. Dot the remaining rice over the red bean paste. Gently press the rice into an even layer and cover all the bean paste. Fold the edges of the cheesecloth over the rice and drizzle with a little warm water if the cheesecloth has dried out.
• Replenish the water in the skillet, as needed, and bring to a simmer. When the water is simmering, set the bowl in the steamer, cover and steam until the rice is tender, about 40 minutes (see Cook's Note). Remove the bowl from the steamer and let the rice rest for about 10 minutes.
• Meanwhile, whisk together the remaining 3 tablespoons sugar, the cornstarch and 1/2 cup cold water in a small pot until the cornstarch and sugar are dissolved. Bring the mixture to a simmer over medium heat and cook until the mixture thickens slightly, about 4 minutes. Cover the sugar syrup and keep warm.
• Pull the cheesecloth away from the top of the rice. Cover the bowl with a serving plate a couple inches wider than the top of the bowl. Pressing the plate firmly against the bowl, carefully flip the bowl over. Set the plate on a counter, gently remove the bowl and peel the cheesecloth off the rice. Brush about half of the sugar syrup onto the rice. Cut the dessert into wedges like a cake and serve with the extra syrup on the side.

NAI WONG BAO

Steps:

• For the custard: Fill a medium saucepan with 2 inches of water and bring to a boil. Reduce to a simmer over medium-low heat.
• Whisk together the sweetened condensed milk, cornstarch, flour, confectioners' sugar, custard powder, powdered milk, salt and eggs in a medium bowl until smooth. Strain through a fine-mesh strainer into a medium heatproof metal bowl.
• Place the bowl over the simmering water and cook, stirring constantly with a spatula and occasionally removing the bowl from the water if the custard starts to stick to the sides and whisking until mostly smooth, until the custard is thick but pourable and smooth, about 7 minutes. There may be a few curds, but they will smooth out when whisked. Whisk in the butter. Transfer to a clean medium bowl. Place a piece of plastic wrap directly on the surface of the custard and let cool in the refrigerator for at least 2 hours and up to overnight.
• For the dough: Whisk together the yeast and 1/4 cup warm water (100 to 110 degrees F) in the bowl of the stand mixer until the yeast has slightly dissolved. Set aside to proof until the surface of the water is bubbly, about 10 minutes (see Cook's Note).
• Add the flour, milk, confectioners' sugar, baking powder and salt to the yeast mixture. Mix on low speed using the dough hook attachment until the dough starts to come together. If the dough looks dry, add an additional tablespoon of whole milk at a time until a dough forms and doesn't stick to the sides of the bowl. Knead the dough on medium-low speed until smooth, about 8 minutes. Add the butter and knead until combined and smooth again. Cover the bowl with a dry kitchen towel and let rise in a warm place until the dough is 2 to 3 times its original size, 1 1/2 to 2 hours (see Cook's Note).
• Meanwhile, cut twelve 4-inch parchment paper squares and set aside.
• Scoop a leveled tablespoon of the chilled custard and gently roll into a ball. Continue with the remaining custard (you should have 12 pieces). Cover with the same plastic wrap and refrigerate until needed.
• Pace the stand mixer bowl back onto the machine with the dough hook attachment and knead until the dough deflates, about 1 minute.
• Transfer the dough to a lightly floured work surface and divide into 12 pieces (about 1 ounce each). Cover the dough with a damp towel. Working with one dough piece at a time, roll out to a 4-inch circle with the edges thinner than the center. Place a custard ball in the center of the dough circle and bring the edges together to seal in the custard. Place on a parchment square and set aside. Repeat with the remaining dough and custard.
• Set up a steamer and steamer basket and fill with enough hot water to come almost up to but not touching the steamer basket. Place as many bao as you can (on the parchment squares) into the steamer basket, leaving 1 inch of space between each. Cover with a lid and let proof over the hot water until they have a puffed and glossy appearance, about 30 minutes. Let the remaining bao proof, uncovered, on the counter.
• When ready to steam, turn the heat under the steamer to medium and steam for exactly 12 minutes; start your timer when you turn on the heat. Turn off the heat and let sit for 5 minutes. Uncover the steamer and enjoy the bao hot.
• Immediately steam the remaining bao over medium heat for 12 minutes, then turn off the heat and let sit for 5 minutes.
• Freeze the cooled bao on a baking sheet in a single layer, then transfer to a freezer bag and freeze for up to 3 months. Steam from frozen for about 8 minutes, then let sit for 5 minutes. Enjoy warm fluffy bao any time you want.

LAI WONG BAO (CUSTARD BUN)

Steps:

• Sift cake flour, hk flour, and salt into a mixing bowl.
• Combine castor sugar, yeast and water with the flours, and blend to mix well-- Then knead until soft dough is formed.
• Add in shortening, and continue to knead until dough is smooth and elastic.
• Prove dough for 60-90mins until dough has risen to its limit.
• Meanwhile, prepare custard filling-- Combine custard powder, wheat starch, and castor sugar in a nonstock pan.
• Add in milk, and stir mixture over low heat until mixed-- then add butter.
• When butter is dissolved, turn off heat, and keep stirring while gradually adding the egg.
• Divide dough into 12 portions, shaped into balls, cover with damp cloth, and set aside.
• Using a rolling pin, roll the a ball where the edges are thinner than the center.
• Add custard filling in the middle, and wrap to form a bun.
• Place on parchment paper, and repeat for the other buns.
• Prove for 15-20mins.
• Boil water in steamer, and steam custard buns over rapid boiling water for 10-15mins-- Enjoy!
• NOTE: Hongkong flour is to make the buns"white", like the restaurants' buns.
• However, if you don't have any.
• you can use all purpose flour, but it wont be as white.