Two Types of Dim Sum Custard Buns (奶黄包/流沙包) 

You're like the Binging with Babish of Chinese cuisine, but the level of information about the food that I like. This is awesome.

Since I discovered sichuan and taiwanese food last year I knew it's what I wanted to cook. I discovered this channel last weekend have made 23 recipes from it, incessantly forcing them upon my family and friends. Can't wait to try these! Thanks so much guys.

Your videos are always so pleasant to watch! Tasty, friendly, informative, thorough.

BEST Chinese cooking channel on RU-vid!

流沙包(flowing sand bags) my favourite! I also love the walnut ones too

Custard buns are my favorite dessert to buy from our local Hong Kong style bakery. I’m craving some now, lol!

I so love this channel!!

These are my favourite dessert. Thanks for the great explanations.

What great timing! Just had dimsum the other day at a place we frequent and the custard bun we thought we got actually had the runny salty filling. We were very confused!

Lol, I love watching for the good recipe and humorous narratives.

I gotta make these since I can't go to the restaurant to get them!! Thanks for the informative video, hopefully my family will be impressed with my baos 👍🏻

gooey one man it just melts in my mouth

Great work, as always. I love how you make all these involved recipes in the smallest possible space. It’s just hard to grasp why after I try any of your recipes my kitchen looks like a disaster zone while your balcony is spotless!!!

Update: ended up doing a double boiler set up and the custard set up super well. Dough came together without much problem and I ended up with fantastic custard buns that tasted great the following day. An AMAZING recipe. Going to definitely share it with all my friends!

Love love this! Thank you!

OH MY GAWWWD! Custard buns! This is the video I've been waiting for!

Salted egg stuffed Bao is the most memmorable food that I had when I was visiting Shenzhen :")

holy shit, the gooey kind, my favorite experience ever. THANK YOU

Interesting recipe!

Great video, very informative. Good to know the different types of filling for these. After having this for the first time in a restaurant, I wanted to find which kind they used to try to make it at home, and I think I have determined that it was the gooey one, as it was very different in taste than the more Western custard I've been used to. It was rich in egg yolk flavor and also sweet, slightly grainy which I assume was from sugar.

That’s awesome ! Thank you so much

Excellent video🙏🙏

Delicieus , ik wil try make by your recipe 😋😋😋

Finalllyyyyyy, thank you só much!

Just want to say glad I found your channel, has helped me understand how to cook Chinese food. Also tomorrow i try the sweet and sour pork.

I love your channel! I remember when my friend introduced me to nai wong bao decades ago and I would trek over to Chinatown every weekend JUST for these buns. I'm definitely going to start making these at home.

Definitely be making these

You are genius! ❤️

Aaaand how many dishes to wash after? Lol prob will be buying these for now...but a fun project to do in the future! Informative channel!

Imma make this for my boyfriend. Thanks for the recipe!

Being English, I do love custard, so these are certainly some interesting ideas to pursue! I assume this is some kind of 19th-century western import, given the ingredients?

HI, I like your simple direct to the cooking method. also enjoyed learning where and how the sauce derives from. like oyster sauce etc. Do you have a good recipe for steam coconut custard recipe? normally in dim sum restaurant, they sell them in cut-up cubes on the plate chilled. tks.

Thanks for finally covering Liu Sha Bao! Absolutely love these buggers and excited to make some at home. But I've never seen anyone put lard in their bao. Is this standard for your region or something most places globally do?

God damn, those things look so good...

In Hawaii Mana Pua. Char Sue Pork or Curry Chicken. ...so delicious! ☺

Deelish! I love salted egg baozi like mad too :)

*Amazing* video! If I were to add some fried, cubed rashers to accentuate the savoury, should I add it to the dough or the filling prior to steaming?

i love chinese food and dim sum

1:51 love the look on her face like " yeh EVERY 5 bloody minutes! ._."

yummy the kitchen isnt too dark though haha

Thanks for the great recipe. If I wanted to make some ahead of time, at what stage could I freeze it? Can I freeze the pre-steamed buns (like when you can buy them pre-made in shops) or is it better to just freeze the custard and make the dough from scratch?

I've been trying for *years* to figure out which custard bun I wanted to make because I was running into what you mentioned at the start: that some recipes used a bona-fide custard, while others used a salty egg yolk, and I couldn't make heads or tail of what I'd actually eaten. So thanks! Definitely gonna' give these a whirl! :D

Can I make a big batch of buns to be frozen for storage then reheated at a later time?

Hiya- great video! Can you bake the runny custard as a bread filling? Thanks 🙏🏼

Hi. So what are the baked ones that I see at dim sum? The ones that have the crust on the top. Are they still consider as nai wong bao? Or do they have a different name? In any case, do you have a recipe for the baked ones?

I love her. So cute. Lol

Hey question: I've got some Baijiu laying around, could I use that instead of the Mijiu? Or is that too different?

In Wuhan they leave the cooked egg yolk whole in the middle of the bun, all drenched in custard. Most surprising dessert I’ve had as of yet. Can’t wait to try more once the quarantine is over :D

Is the melted butter clarified?

YESSSS

Hi! Cqn i use frozen salted eggyolks?

What the reason for adding condense milk for the lava egg yolk filling?

I notice you end up with the little yellow dots on top. Is that from smearing on a tiny bit of the filling?

What about steamed egg custard?

Not bun related, but I would love to see some dishes made using seitan.

Dumb question but can you steam normal bao zi pleat side down as well or is that bad?

I tried the custard filling and after 10 minuts in the steamer it was already past the end consistwncy in your video :( yk what i mightve done wrong or what the problem could be?

Hey Chris, quick question: A friend and I were plannig to do a bike tour through rural China (/smaller cities) in january/february. Do you have any recommened province or destination? We thought about Yunan since it will probably be not as cold and it seems to me it might be less 'westernized' as some of the eastern coastal regions. Whats your opinion?

01:47 這種入氣的(可以理解為只係長dd嘅打火機，都係留返點蠟燭等低風險場合)漏時又近gas爐，爆起上黎會手尾長… 改用插乾電池連續脈沖點火槍點gas，穩陣好多。

This looks hard lol

I noticed that the buns are only proofed once for a short time before steaming. I've seen other recipes where the dough is allowed to rise for an hour or so before rolled out to form the buns. What would be the difference in the final result between the two ways?

Actually. This brings up a topic I meant to ask: I think you guys should consider doing a lot more Chinese dessert recipes.

If I’m making a big batch with the salted egg yolks I like to use my potato ricer to get things started. Then finish off with the bench scrapper.

can you bake those:? or does it require a different dough for baking?

I am attempting to make a Mexican custard bun that I had in Hong King. I can make the Mexican bun, and now with your custard filling I will try to replicate the custard part and bake it with the custard inside. Any comments?

I would like to see some recipes using organs. Would be nice if you could show us a few ;)

Can you give the recipe? Please 🙏👍

Found out about his channel from Blondie in China...Subscibed👍

Pls help your rededit link not working. When I clicked it, it didn't open

OOF...hrm, I think I'm going the double boiler method. My custard completely seized up and is now...sweet eggs. I'm using a smaller 9 inch diameter bamboo steamer basket and I suspect the inside temperature was much higher..

due to lack of time, I decided to just put the bowl of custard directly on the water for a shorter cooking time. Worked great haha!

I don't have custard powder, so I'll skip it. Don't worry, I will definitely not be blaming you guys if mine fails. Making the traditional version tomorrow, so excited!

Got it. I’ll just go buy some instead.

Oh god, I have been using these wooden steamer wrong my whole life... it doesn't need an extra lid for the container!?

🌹🌹🌹

I saw it. Making Cantonese salted egg custard is more complex than Western-style custard.

Why would you sift your yeast?

I like the runny kind since the bread can sometimes feel dry so the runny filling balances that out and its like a jelly donut

No wriiten receipe?

How come I've seen it called both "Lai" wong bao and "Nai" wong bao? Are the pronunciations the same in Chinese just different spellings in English? Or are there different ways of calling it depending on Region in China/Hong Kong, etc.?

The link of recipe is broken. Why don't you write the recipe here

how do they make the buns immaculately white?

you could voice Spike Speigel

5:38 huh. Voice over says 15mins, subtitles say 10.

I tried making the salted egg version bao today and the filling are really too runny, hence without any texture. Not too great, did a comparison with many other recipe, seems 130g of water is too much.

Can you do mooncakes please

The salted egg yolk one is sooo good but the cholesterol...

That 55 minute come back every 5 minutes to stir cannot be the most efficient way to thicken this up. You should be able to do it on a sauce pan very little low heat and stir for slowly like you would a risotto, maybe 5-10 minutes tops

The narrator sounds like Richard Dreyfuss. 😁

your voice sound like richard dreyfuss

Dear Foodie Lover, Chris, is it possible for me to substitute milk with either soya bean milk or coconut milk? Your kind comment is highly appreciated.

Great video again. I've got a general question: Is it a western misconception that there's a portion of rice in most meals? Based on the videos you make that I've seen, there are actually not so many recipes with plain rice (not talking about fried rice). In the westernized chinese restaurants I know you usually order your meat, veggie and sauce combo and you get plain white rice for free. I also thought to have heard sometime that especially in southern parts of China rice is very common, compared to the north where more noodles are used. Is this wrong? Do you guys just don't make a lot of recipes with rice?

EGG TARTS NEXT!

Frequent use of the word 'toss' can lead to giggling and tittering by the easily amused, if not carefully regulated

no one: chinese people: and corn starch

You guys have a hint of Cantonese in your Chinese... am I right?

..

This video looks a little more blurry than usual. Maybe that's just me.

A pox upon the salted egg yolk buns! Nothing worse as a kid then biting into my favorite dim sum item, only to get that ruinous taste in my mouth instead!

Hey guys, a few notes: 1. LARD QUANTITY WAS 9g. Sorry for yelling there haha, screwed up and forgot to say the amount in the narration. 2. Ok, so just to be clear with portions, because I know we always kinda suck with planning this stuff out… the dough makes for 12 buns. Each filling recipe makes 24. We probably should’ve just doubled the dough for the video but we… didn’t want to eat that much and there’s only so many custard buns we can give to our neighbors before it gets weird. I also didn’t want to double the amount in the narration (while still having the visual of the dough we had for twelve), because I think it’s important for those things to match up. 3. So… either double the dough, or take the remaining half of your custard and freeze it. If you’re going with the gooey filling, you could halve it… but with the classic steamed custard scaling down might be a bit problematic (steamed stuff can sometimes cook a bit fast if you have a small amount). If you’re trying to scale down the custardy filling, we’d recommend a double boiler set-up. 4. So there’s two ways to make salted egg yolk - the dry method and the wet method. The best kind of egg to use is duck egg, as there’s more fat in the yolks. There’s a bunch of tutorials online to make them, even in English… and this one seemed legit to my eyes: www.ricenflour.com/recipe/how-to-make-homemade-salted-eggs-recipe/ 5. So I've heard that custard powder in the West is basically cornstarch, food coloring, and sugar. Not 100% though, please correct me if I'm wrong. The "custard powder" we have here is actually instant custard - i.e. it contains milk powder. Something we learned from the lemon chicken video. 6. You might not have to be quite so paranoid in stirring the steaming custard - in testing there we times we did it every ~10 minutes. We just found it to be a bit safer to opt for a shorter time, as while this’s more forgiving regarding small lumps than Western custard (I mean, just look at the final consistency)… you obviously still don’t want the thing to break on you. 7. People are putting salted egg yolk in kinda crazy things nowadays. Lattes. Pizzas. Milk tea. You know food trends… everywhere’s the same the world over: take something great, use it in anything and everything, really pound it into the ground lol. That said, I’ve never *tried* a salted egg yolk milk tea, so… I can’t really slag it. It could be good?