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Chinese Steamed Custard Buns (nai wong bao, 奶黄包)
Step 1 of 31 · Recipe makes 16 portions
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Add the water into a small bowl and warm to approximately 100-110°F (38°C), about 30 seconds in the microwave. The water should be warm, just a bit above body temperature. Add the sugar and active dry yeast. Let sit for 5 minutes so the yeast will activate.
For this step
7 g (1 packet / 2 teaspoons) active dry yeast
60 g (4 tablespoons) sugar