How to make Salted Egg Custard Buns that melt, are delicious and soft!
AN TIN FOODS
Salted Egg Custard Buns is a delicious and addictive dish with a soft, smooth crust and a rich, melted sesame filling. Let’s join An Tin Foods in the kitchen to make this delicious dish!
Ingredients for Salted Egg Custard Buns:
- Salted egg yolks: 5 pieces
- Sweetened condensed milk: 45g
- Butter: 50g
- Coconut milk: 50g
- Milk powder: 40g
- Cake flour: 325g
- Instant yeast: 3g
- Sugar: 33g
- Unsweetened fresh milk: 145ml
- Cooking oil: 30ml
- Egg whites: 30g
- Baking powder: 4g
Substitution Tips:
- Using unsalted animal butter will taste better than vegetable butter or margarine.
- You can use any brand of sweetened condensed milk.
- For milk powder, any type of powdered milk for children can be used; the more aromatic, the better the cake will taste.
- If you don’t have salted eggs, you can substitute with regular eggs and add a little salt.
- The taste will be slightly different because regular eggs lack the richness and depth of salted eggs.
- The amount of milk in the cake batter can be adjusted depending on the flour’s absorption.
- You should add more milk for a moist, elastic, and softer dough.
How to prepare Salted Egg Custard Buns:
1. Preparing salted eggs:
Rinse the salted eggs under running water to help remove all the egg whites and make the yolks cleaner.
Steam the eggs for 10 – 12 minutes. Once cooked, remove the eggs from the pot and let them cool completely.
Afterward, put the eggs in a bowl and use a fork to mash them into a paste.
2. Make the salted egg yolk filling:
In a bowl, combine 45g of sweetened condensed milk with 50g of unsalted butter and mix until well combined.
Then, add 50g of coconut water, 30g of powdered milk, and mix thoroughly.
Put the filling into molds, about 13 – 15g each, wrap them tightly, and refrigerate for at least 12 hours.
Note: If you don’t have molds, you can refrigerate the filling until firm, and then shape it by hand.
3. Mixing the dough:
In a bowl, combine 250g of wheat flour, 3g of instant yeast, ½ teaspoon of sugar, 135g of unsweetened fresh milk, and 30ml of cooking oil. Mix them well together.
Note:
- If using instant dry yeast, ensure it’s the correct yellow instant yeast and doesn’t need activation before use.
- If using active dry yeast, activate it first. Place the yeast in warm milk between 32 – 38 degrees Celsius, then stir well. Wait until the yeast foams up like crab eyes before using.