Description
Origin
Steamed custard buns are a popular form of bao, bun, or bread in China. Yellow milk bun is often known as a custard bun or nai wong bao. Furthermore, it is a staple on any Cantonese dim sum menu and can be found in most Chinese restaurants.
Ingredients
Flour, Yeast, Milk, Eggs, Sugar, Vanilla (optional)
Taste
Custard Buns have a flavor like a sweet union of several tastes. The custard filling’s decadent richness is well complemented by the soft sweetness of the bun. The tenderness of the bun provides a nice counterpoint to the silkiness of the custard in each mouthful. The vanilla’s delicate undertones in the custard give it a refined taste.
Shelf Life/Preservation
Custard Buns have a short shelf life and are best eaten hot and fresh from the steamer. At their best, the buns offer a tempting taste of richness while the custard remains slightly melted. If you have any Custard Buns left over, you may refrigerate them for up to two days in an airtight container. To recover the custard’s tenderness and excellent texture, microwave them.
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