DELICIOUS DISH

SALTED EGG CUSTARD BUNS RECIPE IS SO EASY!

How to make Salted Egg Custard Buns that melt, are delicious and soft!

AN TIN FOODS

 https://antinfoods.com/salted-egg-custard-buns-recipe-is-so-easy/

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.

 https://antinfoods.com/salted-egg-custard-buns-recipe-is-so-easy/

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.

 https://antinfoods.com/salted-egg-custard-buns-recipe-is-so-easy/

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.

 https://antinfoods.com/salted-egg-custard-buns-recipe-is-so-easy/

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.

 https://antinfoods.com/salted-egg-custard-buns-recipe-is-so-easy/

4. Noodle dough:

Firstly, knead the dough at a low speed for 2 – 3 minutes. Once the ingredients form a cohesive mass, increase to medium speed and knead for about 8 – 10 minutes until the dough becomes smooth, elastic, and springy.

Then, take the dough out and knead it by hand for 1 minute.

Note:

If you don’t have a mixer, you can knead the dough by hand as follows:

Fold the dough in half and use the heel of your hand to push the dough away from you, rotate the dough 90 degrees, and repeat these motions for about 15 – 20 minutes. Knead until the dough is no longer sticky, is smooth, and forms into a cohesive ball.

 https://antinfoods.com/salted-egg-custard-buns-recipe-is-so-easy/

5. Proofing the dough:

Place the dough in a bowl, cover it tightly with plastic wrap, and let it proof at room temperature until it doubles in size.

Once the dough has doubled in size, gently knead it again.

Note:

The proofing time depends on room temperature. Typically, at 21 – 23 degrees Celsius, it takes about 45 – 60 minutes for the dough to double in size.

To test if the dough has proofed enough, press one or two fingers about 1 – 2cm into the dough. If the indentation remains intact after you lift your fingers, it means the dough has proofed enough.

 https://antinfoods.com/salted-egg-custard-buns-recipe-is-so-easy/

6. Mixing and kneading the dough for the second time:

Continue adding to the bowl 75g of all-purpose flour, 30g of sugar, 1 egg white, 10g of powdered milk, and 4g of baking powder.

Next, use the mixer at low speed for 2 – 3 minutes. When the ingredients form a cohesive mass, increase to medium speed and knead for 6 – 8 minutes until the dough is smooth, elastic.

Finally, knead the dough by hand for an additional 1 minute to finish.

 https://antinfoods.com/salted-egg-custard-buns-recipe-is-so-easy/

7. Shape Salted Egg Custard Buns:

Divide the dough into small portions, each about 30g, and shape them into small round balls.

After shaping, cover the dough with plastic wrap and let it rest for 5 minutes.

After 5 minutes, roll out each ball thinly and place the filling in the middle, then wrap it back up.

 https://antinfoods.com/salted-egg-custard-buns-recipe-is-so-easy/

8. Steamed buns:

Place the cakes on cupcake liners and put them into a steamer. Cover the steamer with a tight lid and let them rest for 5 minutes.

Then steam the cakes over high heat for 10 minutes.

Note:

Do not open the steamer while the cakes are steaming. Avoid steaming for too long as it might cause the filling to overflow. For 30g cakes, steam for 10 minutes, but if the cakes are larger, they may need more time.

 https://antinfoods.com/salted-egg-custard-buns-recipe-is-so-easy/

9. Finished product:

Salted Egg Custard Buns have a soft and smooth exterior, infused with an aromatic scent that complements the rich, melting salted egg custard filling, leaving a delightful impression.

 https://antinfoods.com/salted-egg-custard-buns-recipe-is-so-easy/

 

Tips for making Salted Egg Custard Buns successfully

Common mistakes when making Salted Egg Custard Buns:

After steaming, the filling will be hard and not melty: you need to reduce the steaming time a bit because steaming too long will cause the filling to overcook and harden.
You can knead by hand if you don’t have a mixer. The time to knead dumpling dough will be faster than kneading bread dough. You just need to knead until the dough is soft and pliable.
The dough is loose: You just need to add a little milk to the dough, then knead by hand until the dough reaches the point of stopping.
How to preserve cakes

For unsteamed cakes:

You wrap the cake tightly in plastic wrap and put it in the freezer. When you need to use it, put the cake in the refrigerator, wait for it to defrost, then leave it out at room temperature for 5 minutes. After that, you can steam the cake as usual.

For steamed cakes:

Cover tightly with plastic and keep in the refrigerator. When you need to use it, steam it in the pot for about 3 – 5 minutes or steam it in the microwave for about 30 – 45 seconds (500Watt). If you microwave, you need to cover it tightly so the cake doesn’t dry out. This way the cake will be preserved for 2 – 3 days.
Wrap tightly in plastic to prevent freezing. When you need to use it, put the cake in the refrigerator to defrost, then steam it again as above. This way the cake will be preserved for 4-6 weeks.

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If you don’t have much time to make Salted Egg Custard Buns or you don’t have enough patience to make it, you can buy frozen Salted Egg Custard Buns from An Tin Foods. An Tin Foods is committed to providing quality products, fresh ingredients and processing processes that meet food hygiene and safety standards.

An Tin Foods specializes in providing ready-made products with many delicious flavors, ensuring that the products reaching customers are always the most delicious.

 https://antinfoods.com/salted-egg-custard-buns-recipe-is-so-easy/

An Tin Foods helps you save a lot of time making delicious dishes to find happiness from other things.

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