Fried Custard Nai Wong Bao

Anything fried is amazing – your tastebuds know it. Pair this with our matcha ice cream, crushed almonds and fresh lychee and you’ll get a bangin’ dessert.

Fried Custard Nai Wong Bao
Prep Time
1 hr 10 mins
Cook Time
20 mins
Total Time
1 hr 30 mins
 

 A modern take on a classic dessert bao commonly found in yum cha. 

Course: Carbs, Dessert, Snack
Cuisine: Chinese
Keyword: Custard Bao
Servings: 6
Ingredients
Bao Dough
  • 2 tsp instant dry yeast Angel brand
  • ½ cup + 1 – 2 tsp warm water
  • ¼ c milk
  • 2 cups low protein flour
  • 1 cup wheat starch
  • 5 tablespoons sugar
  • ¼ tsp salt
  • 1/4 cup canola or grapeseed oil
Vanilla Egg Custard
  • 55 g starch
  • 50 g sugar
  • 100 ml whole milk
  • 1.5 Tbsp condensed milk
  • 1.5 eggs
  • 1/2 tsp vanilla bean paste / 1 tsp vanilla pod beans do not use essence or extract
  • 1.5 Tbsp unsalted butter
  • More butter/sugar to taste
Instructions
  1. Add dough ingredients together (note: leave yeast, 1tbsp sugar and the water to prove first before adding), knead well – at least 10mins and then leave to prove in a nice warm space for about an hour.
  2. Tip: If it’s a hot day, look for your dough to have risen by half if it’s a hot day or at least doubles in size if it’s colder.
  3. In a separate bowl lightly beat the eggs. Combine sugar and starch into a medium bowl able to set over a Bain Marie.
  4. Over your Bain Marie or on a very low heat in a saucepan, slowly add in the milk and condensed milk mix to your sugar starch mix, whisking to ensure everything is incorporated each time
  5. Once everything is incorporated (only about 30secs) add in your beaten eggs slowly incorporating each time with a whisk. Add ½ of your butter and your vanilla paste/beans, continuously whisk for about a minute, then switch to a spatula and constantly move your mixture to ensure even cooking.
  6. Once thickened/heated through about 5-8mins, take off heat and add in the rest of your butter until smooth and fluffy. Fold over until it’s a smooth thick paste. More butter/sugar to taste
  7. Leave to cool and shape into balls ready for your dough
  8. Once your dough has proven.. Punch down your dough, knead it again, pressing firmly with your rolling pin to take out any air bubbles – popping them /pushing into them to get rid of them as you go.
  9. Shape dough into a rectangle and roll out into a large sheet about 1/2in in depth. Punch out 4-5in/ 10cm circles, leave for a second prove 10-20 mins. Steamed for 12 -15 minutes over a high rolling boil, timing after you start to see steam come out of your steamer.
  10. Deep fry lightly for a crispy but still soft outer shell

About

Leave a Reply

Your email address will not be published. Required fields are marked *