Sunday, July 10, 2016

Chinese Molten Salted Yolk Steamed Buns

I love Chinese Molten Salted Yolk Custard Steam Buns but have not try making them myself. This is a tough homework. The fillings is nice but it does not flows well. Needs to practice more.  









Salted Egg Custard Filling 

Makes 9 portions of filling
3 salted duck eggs, fully cooked, shelled and use egg yolks only
60g unsalted butter, soften
30g icing sugar
5g cornflour
30g dry milk powder
25ml coconut milk 

Bao Dough:
280g Hong Kong Pao Flour
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp active dry yeast
15g sugar
1 tbsp canola oil
125-140ml water

Custard Filling:
Make the filling one day ahead.

Using a fork, mash the salted duck egg yolks into fine crumbs. Using a wooden spoon or an electric mixer, beat butter and icing sugar in medium speed until combined. Lower mixing speed to low and add the remaining ingredients and mix until well-combined.

Refrigerate the custard filling until cold and firm. When firm, use a cookie scoop to scoop out and divide the custard into 12 portions.  Place the custard balls on a plate or container (lined with cling wrap for easier removal, optional), freeze it overnight with a cover or cling wrap.

To make bao dough

Combine all bao ingredients and knead to form a smooth dough (at least 20 mins) and then let it rise for 1 hr.

When the dough is ready, divide into 10 portions. Meanwhile, set water to boil in a steamer. 

Flatten the dough pieces with your hands, and place a frozen custard filling ball in the center. Pinch up the sides of the dough to completely enclose the filling.

Place each bao on each paper cup liner or a small piece of baking paper with its seam sides down. Rest the bao in warm mist for 10-15 mins. Place bao on the heat proof containers or steaming baskets that you are using to steam. Cover the bao with cling wrap and allow the bao to rest for 10-15 mins.

Steam baos with moderate heat for about 8-15 mins until done. 

Beware! Please DO NOT use too high heat or over-steam!!! Otherwise, the custard filling will explode out of the bao.




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