How to Make Eye-Catching Green-Shelled Quail Egg Buns with Cheese Filling, Easy to Make

How to make Soft-boiled egg bun with cheese filling

• 1

  Marinate meat, prepare ingredients

  First, add to a large bowl in order: 350g of minced pork, 1 teaspoon of salt, 1 teaspoon of monosodium glutamate, 1 teaspoon of ground pepper, 1 teaspoon of oyster sauce. Mix well until the mixture is combined and marinate for 30 minutes.

  Boil the quail eggs until cooked and then peel them. Soak the shiitake mushrooms in water for about 30 minutes, cut off the stems, and then rinse well.

  For the onion and cassava, peel them, wash them clean, and then blend them with the shiitake mushrooms.

  

  
• 2

  Mixing the Dough

  Wash the spinach, take the leaves, and blend them with 200ml of water. Then, strain through a cloth to obtain the colored liquid, discarding the residue.

  In a bowl, combine: 100ml of warm water at about 38 degrees Celsius, a little salt, 160g of sugar, 12g of yeast, and stir well. Let the mixture sit for 10 – 15 minutes until you see the yeast bubbling up like crab bricks.

  Note: If you are not using “instant” yeast, you need to activate the yeast with warm water between 32 – 38 degrees Celsius (not exceeding 40 degrees Celsius). Do not exceed the allowed temperature as it will kill the yeast or weaken its activity.

  Next, in a large bowl, add 1kg of flour type 8, 40g of cornstarch, 40g of wheat bran, 12g of baking powder, 40ml of cooking oil, 280ml of unsweetened fresh milk, the activated yeast mixture, and the spinach liquid.

  Then, use your hands to knead the dough for 7 – 10 minutes until a smooth, elastic dough forms that does not stick to your hands.

  Finally, cover the bowl of dough tightly with plastic wrap and let it rise for 1 hour at room temperature until it doubles in size.

  Tip: To check if the dough has risen properly, press your hand deep into the dough; if the indentation remains, it has risen correctly.

  

  

  

  
• 3

  Make the filling

  Place a pan on the stove with a little cooking oil, then add chopped shallots and sauté until fragrant. When the shallots are aromatic, add the mixture of jicama, onion, and shiitake mushrooms. Continue to stir-fry over medium heat until the onions turn translucent, then transfer the mixture to a bowl.

  Using the same pan, add 10g of butter and melt it. Next, add the pork and stir-fry over medium heat until fully cooked.

  Add to the pan of meat: the stir-fried jicama mixture, 1 teaspoon of soy sauce, and 1 tablespoon of cornstarch mixed with water. Stir well once more, then turn off the heat, and add a little mayonnaise.

  When the filling mixture cools down a bit, add 250g of cheese, mix well again, and then divide into 24 equal parts.

  Finally, flatten each filling ball slightly, place a quail egg in the center, and pinch the edges closed. Repeat until all the prepared filling is used up.

  

  

  

  
• 4

  Making steamed buns

  Knead the dough briefly to expel all the air bubbles, divide into 24 equal parts, then roll into balls. (The dough weighs about 70 – 75g and the filling weighs about 50 – 55g)

  Next, roll the dough with the edges thin and the middle thick. Then, place the filling ball in the center and pinch the dough edges tightly.

  Then, cover the buns with a cloth and let them rise for 30 minutes to 1 hour until they double in size.

  

  

  
• 5

  Steaming the buns

  Arrange the buns in a steamer, place the steamer over a pot of boiling water, and steam over medium heat for 15 – 20 minutes. When the buns are cooked, slightly open the pot lid for about 5 minutes to prevent the buns from deflating and wrinkling.

  

  
• 6

  Final product

  The quail egg buns with cheese filling have a very eye-catching green outer layer. The bun layers are soft, chewy, with a light sweet aroma blended evenly with the rich, creamy filling from cheese and quail eggs.