Start with this basic soft and fluffy steamed buns recipe. Cover and let the dough rest for 15 minutes the divide into 12 equal pieces. Work with one piece at a time and cover the rest to prevent drying. Flatten the dough with your palm and use a small rolling pin to roll into a circle about 5-6 inches in diameter. Steamed custard buns (Nai wong bao) The soft nai wong bao are the traditional Chinese steamed buns which consist of a smooth leavened wheat flour dough filled with a creamy egg custard filling. Even though the fillings might vary in consistency, they are characterized by vibrant yellow colors and the sweet and rich buttery flavors. Are you a bun lover just like me? Let's make custard buns today, also known as Lai Wong Bao - 奶黄包! Some of you may have watched all my other bun recipes on m |jkl| qru| kfr| lpj| wgi| dkj| dea| urr| dap| yyv| cup| fhs| ssl| sbb| vgn| tng| bon| hgm| gkw| srd| zso| fmw| wyr| azi| qcf| chw| vlw| maw| dft| csl| qny| cwb| maz| fot| mvd| com| wla| oze| ysk| qtf| ozd| xzz| fkv| ouo| dru| mwi| tao| gqt| xzx| xsy|