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Patrick Kong
By Patrick Kong

Pinapple Custard Buns (Nai Wong Bao)

16 steps
Prep:2h 30minCook:25min
A creamy custard enveloped in a fluffy, milk bun with a crumbly, buttery topping. Perfect as a light dessert, or quick snack.
Updated at: Thu, 17 Aug 2023 09:49:16 GMT

Nutrition balance score

Unbalanced
Glycemic Index
70
High
Glycemic Load
39
High

Nutrition per serving

Calories384.4 kcal (19%)
Total Fat13.9 g (20%)
Carbs54.8 g (21%)
Sugars20.5 g (23%)
Protein9.5 g (19%)
Sodium343.9 mg (17%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet

Instructions

Custard

Step 1
Combine corn starch, sugar, and flour in a small bowl. In a separate bowl, whisk eggs and add the corn starch mixture in. Whisk until a paste forms.
WhiskWhisk
Corn starchCorn starch20g
sugarsugar50g
eggseggs3
all-purpose flourall-purpose flour3g
Step 2
Combine milk and the rest of the sugar into a small pot and heat to 49 C (120 F), but no more than 65 C (150 F). Add the warmed milk to the egg mixture slowly while whisking.
sugarsugar50g
whole milkwhole milk240g
Step 3
Return mixture to the pot and continue mixing until it is a thick paste. Remove from heat, add butter, vanilla extract, and combine.
butterbutter15g
vanilla extractvanilla extract¼ tsp
Step 4
Cover with plastic wrap against the surface of the custard and refrgerate for at least 2 hours.
Step 5
Portion the custard into 10 balls.

Tangzhong (Milk Roux)

Step 6
In a pot over medium-low heat, mix flour and milk until a thick paste forms. Remove from heat and cool.
bread flourbread flour15g
whole milkwhole milk90g

Milk Bread Dough

Step 7
Combine flour, sugar, milk powder, and yeast in a stand mixer bowl.
bread flourbread flour300g
milk powdermilk powder5g
instant yeastinstant yeast5g
sugarsugar30g
Step 8
Add milk (warmed to 35 C), egg, tangzhong, and mix with a dough hook on low speed for 5 min.
whole milkwhole milk120g
eggegg1
Step 9
Add softened butter in bits while mixing on medium speed for 10 minutes until the dough is smooth. Cover and proof dough for 1 hour until doubled in size.

"Pineapple" Topping

Step 10
Cream room temperature butter in a stand mixer with a paddle attachment until fluffy. Add cake and all-purpose flour, sugar, milk powder, and baking powder. Mix until combined and crumbly.
cake flourcake flour60g
all-purpose flourall-purpose flour60g
butterbutter60g
powdered sugarpowdered sugar100g
milk powdermilk powder5g
baking powderbaking powder2g
Step 11
Add egg yolk, milk, vanilla extract, and mix on low for 30 sec. Chill in the fridge for 15 min to firm up.
egg yolkegg yolk1
whole milkwhole milk1 Tbsp
vanilla extractvanilla extract1 tsp
Step 12
Roll out onto a lightly floured surface and use a ring mold to cut 10 circles. Then use a knife to score a "pineapple" (cross-hatch) pattern.

Assembly and Baking

Step 13
Punch dough down and divide into 10 pieces weighing 60 g each and roll into balls. Rest for 15 min.
Step 14
Use a rolling pin to flatten each dough ball into a 4 inch circle with the edges slightly thinner than the center.
Step 15
Preheat oven to 350 F. Fill each dough circle with a custard ball and seal the dough. Place seam-side down on a parchment-lined baking sheet and proof for 30 min.
Step 16
Top each bun with pineapple topping. Whisk an egg with 1 tsp of water and brush over the pineapple topping. Bake at 350 F for 25-30 min until golden brown.