Lai Wong Bao (custard Bun)

Recipe by hkjenn
READY IN: 3hrs 15mins




  • Sift cake flour, hk flour, and salt into a mixing bowl.
  • Combine castor sugar, yeast and water with the flours, and blend to mix well-- Then knead until soft dough is formed.
  • Add in shortening, and continue to knead until dough is smooth and elastic.
  • Prove dough for 60-90mins until dough has risen to its limit.
  • Meanwhile, prepare custard filling-- Combine custard powder, wheat starch, and castor sugar in a nonstock pan.
  • Add in milk, and stir mixture over low heat until mixed-- then add butter.
  • When butter is dissolved, turn off heat, and keep stirring while gradually adding the egg.
  • Divide dough into 12 portions, shaped into balls, cover with damp cloth, and set aside.
  • Using a rolling pin, roll the a ball where the edges are thinner than the center.
  • Add custard filling in the middle, and wrap to form a bun.
  • Place on parchment paper, and repeat for the other buns.
  • Prove for 15-20mins.
  • Boil water in steamer, and steam custard buns over rapid boiling water for 10-15mins-- Enjoy!
  • NOTE: Hongkong flour is to make the buns"white", like the restaurants' buns.
  • However, if you don't have any.
  • you can use all purpose flour, but it wont be as white.