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Preparation
1 hour 30 minutes
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Cooking
20 minutes
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Difficulty
Medium
Ingredients for Golden Custard Buns with Salted Egg Yolk For 12 buns
Salted egg yolks 10 pieces (or 7 salted duck egg yolks) All-purpose flour 400 gr (type 11 flour) Cornstarch 15 gr Baking powder 4 gr (baking powder) Butter 65 gr Yeast 6 gr Gelatin sheets 4 sheets Milk powder 50 gr Condensed milk 60 gr Coconut milk 60 ml Sugar 85 gr Vanilla a little Cooking oil 22 ml Wine a little (or white alcohol) Water 225 ml
How to make golden salted egg custard buns
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Prepare salted eggs
First, soak 10 salted egg yolks with a little wine for 5 minutes.
After 5 minutes, wash the eggs with water and then steam for 15 minutes.
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Make salted egg custard filling
Add 15g of cornstarch and 60g of condensed milk into a bowl and mix well.
Then, add 60ml of coconut milk, 65g of butter, 35g of sugar, and 50g of powdered milk. Place this bowl over a pot of boiling water and stir until the mixture is combined and smooth.
Next, add 4 softened gelatin sheets to the bowl and stir until dissolved.
Use a spoon to mash the steamed salted eggs. Then, add this salted egg mixture to a blender with the cooked milk mixture. Blend until smooth.
Finally, place the salted egg filling in the refrigerator for 3 – 4 hours.
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Mix the bun dough
Add 100ml of warm water, 20gr of sugar, and 6gr of yeast into a cup and stir well, then let it sit for 15 minutes until the yeast rises like crab bricks.
Note: The water to activate the yeast should be only from 32 – 38 degrees Celsius (not exceeding 40 degrees Celsius), it should not be hotter as it will kill the yeast or weaken its activity.Add 400gr of flour, 30gr of sugar, and 4gr of baking powder into a bowl and mix well.
Dissolve 125ml of water with a little food coloring, then pour it into the flour bowl. After that, add 22ml of cooking oil and the yeast mixture, and mix well until the dough sticks together.
Next, use your hands to knead the dough until it is smooth, and it does not stick to your hands when touched.
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Shape the buns
Divide the dough for the skin and the filling into 12 equal parts and roll them into balls.
Next, use your hands to flatten the dough skin, place the filling in the center, then pinch the edges of the dough together and roll it into a ball.
Finally, cover the buns tightly and let them rise for the second time for another 50 minutes to complete.
Note:
- During the wrapping process, other parts of the dough need to be covered tightly to prevent them from drying out.
- Make sure to wrap tightly around the dough skin and filling to keep air from getting in.
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Steam the buns
Place the buns in a steamer, put the steamer over a pot of boiling water, and steam on medium heat for 16 minutes.
Note: Remember to cover the pot with a cloth so that the steam does not drip onto the buns!
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Product
The buns have a soft and chewy skin, with a sweet and salty melt-in-your-mouth salted egg yolk filling that is extremely delicious.
Successful Execution Tips
- When kneading the dough, if the buns have a sour smell, it indicates that you have let them rise for too long or used too much baking powder. If the dough is too sticky, it’s because you added too much water. To fix these two issues, just add a little more flour.
- You should not let the buns rise for too long, as they will become wrinkled when steamed.
- If the dough does not rise, it may be because you forgot to add yeast, the amount of yeast is less than the flour for the buns, or you did not knead the dough enough. Therefore, the ratios of flour and yeast must be accurate.
- To keep the bun skin soft and not turn yellow or bitter, you need to let the dough rise for a sufficient amount of time for fermentation.
- Do not steam the buns for too long, as this will cause them to turn yellow. You can add a little vinegar to the steaming water to remedy this situation.
- Before steaming, you should brush a little cooking oil on the steamer if you do not have parchment paper to line under the buns.
How to Store Buns:
- Unsteamed buns: Wrap the buns tightly in plastic wrap and place them in the refrigerator. This method can keep the buns for about 1 week.
- Steamed buns: Wrap the buns tightly in plastic wrap and place them in the refrigerator; they will last for 2 – 3 days. If placed in the freezer, they can be stored for 2 weeks. When you want to eat them, just thaw and re-steam the buns to enjoy.
See more:
The above is a detailed guide on how to make golden salted egg yolk bao that melts in your mouth, simply from TasteVN. Wish you success in making it!
Source for the recipe and images from the YouTube channel Bếp Hoa
