Custard Baozi (Nai Huang Bao)

Instructions

1. 1Mix flour, dough sugar and yeast in the warm water, knead 10 minutes until smooth, then rise 70 minutes.

   和面一发

   🔍 Look for 70 分钟 · 70 minutes

   Visual: 面团光滑色浅，按压缓慢回弹Dough is smooth, pale and springs back slowly when pressed

   You know it's right when: 沾粉手指按出的凹坑静止3秒A floured finger dent stays for 3 seconds

2. 2Whisk the eggs with the filling sugar until pale, then whisk in the milk, cornstarch and custard powder until completely smooth. Strain through a fine sieve.

   调奶黄浆

   🔍 Look for 5 分钟 · 5 minutes

   Visual: 浆液呈顺滑淡黄色奶液，无颗粒，筛上只留一层薄膜Mixture is a smooth pale yellow cream with no lumps, and the sieve catches only a thin membrane

   You know it's right when: 倒回碗里的浆液不留任何纹路A spoonful poured back into the bowl leaves no streak

   Strain it. Any lump of cornstarch becomes a floury pocket in the finished custard.

3. 3Cook the custard in a heavy pan over low heat with the butter, stirring constantly with a spatula, 8 minutes.

   炒奶黄

   🔍 Look for Low heat 8 分钟 · 8 minutes

   Visual: 奶黄变稠发亮，刮刀划过留下飘带状纹路，并能脱离锅底Custard has thickened to a glossy mass that holds ribbon trails from the spatula and pulls away from the pan base

   You know it's right when: 锅底划出的沟能保持2秒才合拢A channel drawn across the base stays open for 2 seconds before closing

   Low heat and constant stirring. Turn it up and you get sweet scrambled eggs.

4. 4Transfer to a flat dish, press cling film onto the surface and chill 40 minutes until firm, then roll into 12 balls.

   冷藏搓球

   🔍 Look for 冷藏40分钟 · 40 minutes chill

   Visual: 奶黄凝成结实的浓黄色块，切边干净，搓球不粘手Custard is a dense, saturated yellow block that holds a clean edge when cut and rolls without sticking

   You know it's right when: 指腹捏压小球能保持形状，手感凉而结实A ball pressed between finger and thumb keeps its shape and feels cool and firm

5. 5Divide the dough into 12, flatten to a 10 cm disc, wrap one custard ball each, pleat closed seam-side down, and proof 25 minutes.

   包制二发

   🔍 Look for 25 分钟 · 25 minutes

   Visual: 包子是光洁的圆丘，收口藏在底下，明显胀起、表面如绒Buns are smooth domes with the seam hidden underneath, visibly puffed and velvety

   You know it's right when: 轻按缓慢回弹，留下浅坑A light press springs back slowly leaving a shallow dent

6. 6Steam over medium-high boiling water 12 minutes with a cloth-wrapped lid, rest 5 minutes, then open the lid away from you.

   蒸制

   🔍 Look for Medium-high 蒸12分钟 + 焖5分钟 · 12 minutes steam + 5 minutes rest

   Visual: 包子饱满雪白，接缝处没有黄色渗出；切开后奶黄呈流心油亮状Buns are plump and snow-white with no yellow leaking from the seam; cut open, the custard is molten and glossy

   You know it's right when: 开盖蒸汽喷涌，包子能干净脱离纸Steam bursts out on opening and the bun lifts cleanly off the paper

   Do not steam past 12 minutes — over-steamed custard baozi split at the pleats.