Watch Video Jump to Recipe Usually bun is filled with mung bean , chicken , pork meat, or the fusion one, chocolate . But, there is a new way of bun’s filling, with salted egg .
We call it, Salted egg yolk lava bun. Why lava? Because when you split the bun, the yellow filling which comes from salted egg yolk is melted just like a mountain’s lava.
You can make this salted egg yolk as a breakfast to-go menu or just as a snack when your family gathers around. Serve it inside a round dim sum basket to bring an ancient Chinese vibe and don’t forget a glass of hot tea.
Salted Egg Yolk Lava Bun (Liu Sha Bao) Ingredients Filling 4-5 (80gr) salted egg yolks 100 gr unsalted soften butter 50 ml full fat milk 60 gr granulated sugar 30 gr whole milk powder 30 gr Custard powder Bao 270 gr all purpose flour 50 gr cornflour 40 gr granulated sugar 1 tsp instant yeast (3 gr) 1 tsp salt 1/2 tsp baking powder 170-180 ml room temp milk 10 gr soften unsalted butter
Steps filling 1. Crack salted eggs and separate the egg whites with the yolks 2. Rinse yolk with running water 3. Steam yolk in boiling water for 15-20 mins, then mash them finely and let cool 4. In a large bowl, mix in softened butter and sugar until combined 5. Add the remaining ingredients and the mashed yolk and mix until smooth and thick/creamy in consistency 6. freeze the mixture for 1-2 hr until slightly hardened 7. Then form mixture into 13 small balls, each weigh around 22-23 gr and pop them back to the freezer until ready to use Bao 1. Combine dry ingredients into stand mixer and mix them with chopsticks first, add milk and mix until incorporate then use the dough hook to mix until combine 2. Rub in butter on the surface of the dough and mix until smooth and not sticking to the bowl for 8-10 mins 3. Cover dough with plastic wrap or kitchen cloth, Let rise until double in sizes 4. knead using hands for 5-10 mins to release most of the air bubbles 5. then roll it into a log. 6. Cut dough into 13 (40 gr each) pieces 7. Take a piece of dough, Use a rolling pin to roll into a rectangle then roll it up like a swiss roll, repeat this 2 more times (see video). Finally, roll it into small ball and do the remaining. rest it for 15-20 mins covered 8. Take one ball, Flatten into 3,5“ disc. Do the remaining and cover 9. Take the flatten dough, Place a filling in the center then bring the edges together to close (see video) and pinch off the very end, its very crucial to pinch and close it tightly to prevent them from leaking in the steaming process 10. Place bao into a small parchment paper 11. Steam bao over boiling water for 5 mins and serve while hot