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
30g dry milk powder
25ml coconut milk
280g Hong Kong Pao Flour
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp active dry yeast
1 tbsp canola oil
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.