Custard buns recipe

Another famous and great dim sum steamed bun recipe—Custard bun also named as milk yolk buns. Those little buns are also named as Lai Wong Bao. This is the version with butter and egg for

Cream Pan is a sweet bread roll filled with custard cream. I loved it when I was a little girl, and, of course, I still love it. I bet you would love it once you taste it.

These Stovetop Custard Cream Buns make a great breakfast treat or snack. Sweet custard wrapped in a soft milk bun, easy to make and so delicious.

These vanilla custard buns are made from a yeast dough, filled with vanilla custard, brushed with egg wash and sprinkled with pearl sugar.

These Stovetop Custard Cream Buns make a great breakfast treat or snack. Sweet custard wrapped in a soft milk bun, easy to make and so delicious. I really love baking my own bread. From the kneading to the baking and the best part, the delicious smell and taste of homemade bread. It is like comfort baking and comfort food in one. Made using basic ingredients to create an incredible flavour. Although this custard cream buns are not baked in the oven, cooking them on the stovetop still fills…

This beautifully soft & melt in the mouth Japanese style bun with a delicious custard filling. A must make for everyone with a sweet tooth.

Custard bread is very popular in Taiwan and Japan. Soft and fluffy milk bread filled sweet and creamy custard, super yummy! Learn all the tips of making the best custard bun! #Sweetbread #Custard #Buns #Asianbread

These are the CUTEST steamed buns you could ever make! They're soft, pillowy and filled with a rich custard. They're perfect to celebrate Lunar New Year (The Year of the Rabbit), Easter, or just to make any time you're feeling like some comforting Asian treats.

A dim sum classic, Steamed Custard Buns (nai wong bao, 奶黄包) are white fluffy buns filled with light and sweet custard. It's the absolute comfort food!

These light, fluffy, sweet custard buns are reminiscent of something from an old-school bakery. You can make the dough ahead of time and leave it in the fridge until it’s time to roll and bake - just be sure to give yourself enough time for the second proving.