Steamed Bun with Custard and Egg Yolk Filling Recipe
The steamed bun is full of salted egg yolk aroma. After steaming, the bun is tender and juicy.
200g baking powder
10g carrot juice
5 salty egg yolk
70g chestnut powder
50g milk powder
1. Make sure to knead the dough until smooth and fine. It is the key to make buns tender and aromatic.
2. You can add a little oil to fry salty egg yolk until cooked and use it as stuffing. If you like the original taste of salty egg yolk, use it as stuffing directly.
Mix flour and baking powder. Pour on a clean work surface. Add sugar and yeast in the middle area.
Add carrot juice and water. Stir until sugar melt.
Stir in four powder. Knead until the dough smooth and tender.
Use plastic wrap to cover the dough, and let it rest for 30 minutes.
Divide the dough into small doughs, about 30g each. Flatten into dough skin. Set aside.
Roast the salty egg yolk until cooked. Add butter, chestnut powder, and milk powder. Mix well as the stuffing.
Use dough skin to wrap the stuffing.
Make it into bun’s shape. Please into a steamer, let it rest for 20 minutes. Use high heat to steam for 8 minutes. Serve.