A foolproof technique can be utilized to make silky, milky, and barely salty custard buns. Altering the filling might be fairly humorous and fascinating if you’re good at making steamed buns.

This salty, creamy custard filling is among the hottest Chinese language steamed buns. It’s just like Nai Huang, which can be referred to as custard filling.

Salty Duck Yolk

One of many magic elements for this one is the salty duck yolk. It won’t be a duck, nevertheless it may additionally be a hen yolk. After being fermented with salt, the salted yolk can flip into one thing magic. You may break it into small pickles and let it mix with all the opposite elements. I’ve shared a primary do-it-yourself model right here. You may attempt to make it at house or buy from the Asian Retailer.

It is among the hottest filling in Chinese language pastry and mooncake. And I additionally love so as to add it into braised dishes or stir frying. It might create a beautiful golden sand (金沙 in Chinese language) model and produce distinctive flavors.

Chances are you’ll surprise in regards to the style of duck yolk. It has a highly effective aroma and a beautiful melt-in-your-mouth texture that’s completely totally different from the recent yolk. When mixed with milky elements, it may be so good.

Cook dinner’s Be aware

I discover the fermentation of this liu shao bao takes longer than different Chinese language steamed buns or purple bean buns as a result of we have to freeze the filling. The decrease temperature of the filling will have an effect on the fermentation. I’ll suggest proofing the assembled buns below a secure temperature for an extended time. So we will look forward to the filling to weak up.

Custard Powder

Once you learn the ingredient listing, you could discover an unfamiliar one- custard powder. I at all times love to make use of in egg primarily based custard to enhance the yellow shade and in addition add some flavors. So you’ll be able to skip it when you don’t wish to purchase some.

Step by Step Directions

Make the custard filling

• Spray the salted egg yolks with spirit wine and let bake in an oven set to 170 levels for 8-10 minutes. In Chinese language cooking, we love to make use of our exhausting spirit to take away any uncooked style. Then, mash and sift the salted egg yolks. Yow will discover it’s tremendous fluffy at this stage. It may be tremendous comforting for me, however it’s worthwhile to push exhausting to complete this step.

• Soften the butter with sizzling water in a bowl. Then add granulated sugar, milk powder, custard powder, and whipping cream (you too can use half and half or milk) and stir evenly.
• Then add the sifted salted egg yolk, and stir evenly once more. Place it in a pot full of boiling water and stir it to soften it till there are not any particles.
• Sift it and freeze it for half-hour to an hour till it turns into a barely exhausting stable.
• Lastly, divide it into 12 parts of about 25g and form it into balls. Bear in mind to retailer the balls once more in freezer as a result of we are going to nonetheless have to make the dough.

Wrapper dough

• Add yeast, sugar, vegetable cooking oil, and milk to the flour, knead till the dough turns into clean and elastic.
• Cowl the dough with a big bowl. Relaxation for round 10 minutes.

Assemble

• Now switch the dough to a calmly floured board. Knead it once more till obtain a clean Then roll into a protracted log; lower the log into 12 equal parts.
• Take out one flour portion, compact it barely, and roll it out right into a spherical crust of 8 to 10 centimeters in diameter. Strive your finest to make the perimeters thinner than the middle. You should utilize a rotating rolling technique or barely press the perimeters along with your fingers.
• Place a filling portion on a spherical wrapper and seal fully. Then flip the bun and form it into an ideal spherical bun. Repeat the method to complete all of the bread.

Steam the buns

Relaxation the buns lined and look forward to round 2 hours to 4 hours (relying on the room temperature). In summer time, when the room temperature is round 28 diploma C.

Arrange your steamer and place the buns in. Steam for 8 minutes is sufficient after the water is boiled.

Custard Filling

• salted egg yolk mashed and sifted (round 1/4 cup)
• white wine for the egg yolk
• 1/4 cup tbsp. butter
• 2 tbsp. granulated sugar
• 2 tbsp. milk powder
• 1 tbsp. custard powder
• 1/2 cup whipping cream
• 1 tbsp. gelatin

For the bun wrapper

• 2 cups flour
• 1 tsp. sugar
• 2 tsp. yeast
• 1 tbsp. vegetable cooking oil
• 1/2 cup milk

Custard filling

• Spray the salted egg yolks with spirit wine and let bake in an oven set to 170 levels for 8-10 minutes. In Chinese language cooking, we love to make use of our exhausting spirit to take away any uncooked style. Then, mash and sift the salted egg yolks. Yow will discover it’s tremendous fluffy at this stage. It may be tremendous comforting for me, however it’s worthwhile to push exhausting to complete this step.

• Soften the butter with sizzling water in a bowl. Then add granulated sugar, milk powder, custard powder, and entire milk and stir evenly.

• Then add the sifted salted egg yolk, and stir evenly once more. Place it in a pot full of boiling water and stir it to soften it till there are not any particles.

• Pressure to take away any attainable bumps and freeze it for half-hour to an hour till it turns into a barely exhausting stable.

For the dough

• Add yeast, sugar, vegetable cooking oil, and milk to the flour, knead till the dough turns into clean and elastic.

• Cowl the dough with a big bowl. Relaxation for round 10 minutes.

Assemble

• Now switch the dough to a calmly floured board. Knead it once more till obtain a clean Then roll into a protracted log; lower the log into 12 equal parts.

• Take out one flour portion, compact it barely, and roll it out right into a spherical crust of 8 to 10 centimeters in diameter. Strive your finest to make the perimeters thinner than the middle. You should utilize a rotating rolling technique or barely press the perimeters along with your fingers.

• Place a filling portion on a spherical wrapper and seal fully. Then flip the bun and form it into an ideal spherical bun. Repeat the method to complete all of the bread.

Steam the buns

• Relaxation the buns lined and look forward to round 1 hours to three hours (relying on the room temperature). In summer time, when the room temperature is round 28 diploma C. It takes round 1 hour. If the it drop below 20 diploma C, you could want at the very least 3 hours and even longer

• Arrange your steamer and place the buns in. Steam for 8 minutes is sufficient after the water is boiled. Let it stand for five minutes earlier than opening the lid.

1. Watch out when consuming the buns as a result of it is perhaps fairly sizzling. 
2. The bun can flip more durable after cooled, reheat earlier than serving subsequent time. 

Energy: 268kcal | Carbohydrates: 44g | Protein: 10g | Fats: 6g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 1g | Trans Fats: 0.02g | Ldl cholesterol: 16mg | Sodium: 47mg | Potassium: 201mg | Fiber: 2g | Sugar: 10g | Vitamin A: 117IU | Vitamin C: 0.4mg | Calcium: 109mg | Iron: 2mg