Comments on: Steamed Custard Buns (Nai Wong Bao, 奶黄包)

By: Wei Guo

Wei Guo — Mon, 16 Mar 2026 07:58:05 +0000

In reply to Ace Borealis. Do you mean mixing flour with cornstarch? It’s not necessary if you use bao flour or cake flour, which already have low protein content. If you’re using all-purpose flour, you can replace a small portion of it with cornstarch to lower the protein level and make the buns lighter. Happy cooking!

By: Ace Borealis

Ace Borealis — Sat, 14 Mar 2026 20:46:24 +0000

Hi, could I ask why you don’t use cornstarch? Is it simply not needed?

I’m comparing a lot of recipes and noticed that most of them use cornstarch.

By: Wei Guo

Wei Guo — Wed, 04 Feb 2026 13:03:22 +0000

In reply to Kelly. I haven't tested the recipe with non-fat milk powder. I assume it still works but the taste wouldn't be as rich.

By: Kelly

Kelly — Thu, 22 Jan 2026 00:32:02 +0000

Can i use nonfat milk powder?

By: Wei Guo

Wei Guo — Sat, 13 Dec 2025 20:34:41 +0000

In reply to Meiling Chin. Unfortunately, gluten free flour wouldn't work for this recipe. Regarding the baked custard buns, you'd need another type of dough to get the authentic taste and texture. Hope you'll find a reliable elsewhere.

By: Meiling Chin

Meiling Chin — Sat, 13 Dec 2025 15:30:01 +0000

Hi Wei,
I am in love with the ‘baked’ version of this custard bun, especially the crusty sugary coating on top. Can you help?
Also, is there a way to make this ‘gluten free’ – maybe use almond (oat?) flour?

By: Wei Guo

Wei Guo — Tue, 04 Nov 2025 07:19:44 +0000

In reply to Lucy. Thanks so much for trying my recipe, Lucy! I suspect your dough was just a bit on the dry side. Your flour might have a higher water absorption capacity. Try adding a little more water (about 1–2 teaspoons). Happy steaming!

By: Lucy

Lucy — Sun, 02 Nov 2025 23:12:46 +0000

Thank you so much for sharing this recipe, my family loved this home-made dim sum dish. However, my dough (I used cake flour) didn’t turn out very smooth after the 10 minutes resting and kneading. What could I have done incorrectly? It seems the more I kneaded the rougher the dough got. I’d appreciate your input to help improve the texture of the dough. Thank you!

By: Wei Guo

Wei Guo — Thu, 21 Aug 2025 11:54:56 +0000

In reply to Katie. It sounds like your dough may not have risen properly. Did you check if the yeast was still active?

By: Wei Guo

Wei Guo — Thu, 21 Aug 2025 11:47:20 +0000

In reply to April. Glad you enjoyed these buns, April! My recipe makes 8 buns and each filling weighs around 20 grams.