流沙包Molten Salted Egg Custard Buns

Prep 1 h·Cook 25 min·Rest 2h 30m

1. 1You're here
   Step 1.

   Steam the raw salted egg yolks for 8 minutes until firm, then mash through a sieve while warm.

   4 Salted duck egg yolks

   8 minSteam
2. 2
   Step 2.

   Beat in the butter, sugar, custard powder, milk powder and evaporated milk until smooth. Freeze for 1 hour until firm enough to roll.

   60 g Unsalted butter, soft50 g Caster sugar2 tbsp Custard powder2 tbsp Milk powder2 tbsp Evaporated milk

   1 h
3. 3
   Step 3.

   Roll the filling into 12 balls (about 18 g each) and return to the freezer.

   4 Salted duck egg yolks

   Moulding

   Wok-chan's tip鑊仔貼士

   Rock-hard frozen balls are the key: soft filling leaks while you wrap.
4. 4
   Step 4.

   Mix the flour, yeast, baking powder and sugar, add the milk and oil and knead for 10 minutes until smooth and slightly tacky. Cover and rest for 15 minutes.

   300 g Hong Kong flour or plain flour4 g Instant yeast4 g Baking powder40 g Caster sugar165 ml Lukewarm whole milk1 tbsp Neutral oil

   15 minDough making
5. 5
   Step 5.

   Divide the dough into 12 pieces. Roll each into a 9 cm circle, thinner at the edge than the middle.

   300 g Hong Kong flour or plain flour

   Dough making
6. 6
   Step 6.

   Put a frozen filling ball in the centre, gather the edges up around it and pinch firmly to seal. Roll the bun gently, seam down, into a smooth ball and set on a square of baking paper.

   300 g Hong Kong flour or plain flour4 Salted duck egg yolks

   Simple wrapping
7. 7
   Step 7.

   Prove in a warm place for 30–40 minutes until about 1½ times the size.

   300 g Hong Kong flour or plain flour

   35 minYeast proofing
8. 8
   Step 8.

   Steam over boiling water on medium-high heat for 10 minutes. Turn off the heat and leave the lid on for 3 minutes before opening.

   300 g Hong Kong flour or plain flour

   10 minSteam

   Wok-chan's tip鑊仔貼士

   Opening the lid at once makes the buns wrinkle and collapse.
9. 9
   Step 9.

   Serve hot, warning everyone that the filling is molten.