Black Sesame Nai Huang Bao are the Chinese steamed custard buns recipe with black sesame and softCustard center. These pillow-like textured steamed buns are gooey and mildly sweet is the center. Try making these Black Sesame Nai Huang Bao and you will fall in love with the mild sweet buns.
Ingredients
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4 tablespoon Milk Powder
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150 ml Coconut milk
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50 grams of Condensed Milk
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2 Whole Eggs
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Oil, as required or 2 tablespoons melted butter
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400 grams All Purpose Flour (Maida)
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100 grams Black sesame seeds, powdered
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280 ml Lukewarm Water
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30 grams Sugar
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3 tablespoon Oil
How to make Chinese style Black Sesame Nai Huang Bao Recipe (Steamed Custard Buns)
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To prepare Black Sesame Nai Huang Bao Recipe (Chinese Steamed Custard Buns), firstly make the filling of the custard.
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Take custard powder in a bowl. Add milk powder to the bowl.
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Add coconut milk. Break in the eggs. Also, add condensed milk.
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Whisk the mixture to make it a lump-free mixture.
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Add melted butter and whisk.
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Grease a plate or container which you can keep for steaming.
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Sieve and pour the mixture into the vessels, to make it lump-free.
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Preheat the steamer with water till water starts bubbling.
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Carefully place the stand and close the lid to steam for 12-15 minutes.
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Take the plates off the steamer and fork up the custard thoroughly and try to mash with the back of spoon.
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After it has come to room temperature and little easy to handle. Take a handful in your fist and squeeze it together to form a sort of ball. It will not be easy for it to make it into a ball but as much as you squeeze it will come together. Your filling is ready. Keep it in the refrigerator if not using at that time.
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For the bao dough (bun), grind black sesame seeds into powder. Add the sesame powder to the All Purpose Flour in a bowl.
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Add instant or dry active yeast in lukewarm water and gently stir.
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Add sugar to it and let it activate.
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Add vegetable shortening to the flour along with yeast water and knead into a soft supple dough.
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Cover the dough with cling wrap and let it rise for 45 minutes or so till it has doubled up.
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Divide the dough into 18-20 parts and roll it into a ball.
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Take each ball and roll it into a thin disk and place one ball of custard in its center. Close from all the ends and give it a bun shape. Place it on a greased baking sheet seam side down to rest for another 15-20 minutes.
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Grease the slotted plate. Steam them in the steamer by placing a sieve or slotted plate for them to cook in the steam. Keep a 2-inch distance between the baos/buns for they will rise on steaming.Close the lid. Steam for 10-12 minutes.
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Bring them to room temperature and serve Black Sesame Nai Huang Bao.
Source: Archanas Kitchen
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