Salty egg yolk lava buns
Chinese cuisine · Chinese Cooking Demystified · ♥ 5.7K likes · 242.4K views · 8 min video
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Ingredients
Method
Techniques
- 4 whole salty egg yolks
- ½ tbsp Cantonese rose wine
Toss the salty egg yolks in a bowl with the rose wine and steam on high for ten minutes.
Transfer them to a silpat and crush with a bench scraper to a smooth paste, about three or four minutes, discarding any firm pieces that will not crush.
- 130 g water
- 5 g gelatin
Whisk the gelatin into the water in a small bowl.
Cooking the gooey filling
- 40 g coconut milk
- 35 g condensed milk
- 40 g sugar
- 10 g milk powder
- 5 g custard powder
- 5 g cornstarch
In a separate bowl mix the coconut milk, condensed milk, sugar, milk powder, custard powder and cornstarch until well combined.
- 40 g butter
Put the gelatin water in a pot over a medium flame until the gelatin is completely dissolved, about one minute, then add the butter.
Once the butter has melted pour in the milk mixture and let it thicken three to four minutes, then take it off the flame.
- 220 g AP flour
- 5 g baking powder
- 2 g yeast
Stir in the prepped salty egg yolk, put it in a bowl and chill at least three hours in the fridge or an hour in the freezer.
- 10 g sugar
- 140 g milk
- lard
Make the shared baozi dough, portion 15 grams of filling per bun and freeze the balls to firm up.
Proof in the steamer over 28 centigrade water 15 minutes, then steam over boiling water on a medium high flame eight minutes and rest three minutes over the hot water.