Salted egg yolk custard buns
– liu sha bao
This is a fairly modern addition to the dim sum menu, and is very popular because of the rich lava of salted egg yolk custard.
Makes about 20 small buns
– Bun pastry dough (see page 110) 250 g (9 oz)
– Custard filling
– Salted egg yolks 70 g (21/2 oz)
– Castor sugar 140 g (5 oz)
– Full cream milk 10 ml (1/3 fl oz)
– Milk powder 50 g (12/3 oz)
– Custard powder 50 g (12/3 oz)
– Butter 90 g (31/5 oz)
Prepare custard fi lling. Steam salted egg yolks over medium heat for
about 5 minutes. Mash and add remaining ingredients for the filling.
Mix well and chill in the freezer until it is of ice-cream consistency.
Roll dough into a long cylinder. Divide dough into 20 smaller pieces.
Lightly fl atten each piece into a 0.5 cm (1/4 in) thick round disc.
Using a melon baller, scoop out balls of frozen custard filling.
Place each ball of custard fi lling onto the centre of a dough round. Seal
fi lling and roll into a ball, then place into a mini tart tin lined with tart
liner. Repeat until all ingredients are used up.
Leave buns to prove for 45 minutes.
Steam for 4 minutes over medium heat, opening the lid halfway through
for a few seconds to release heat, or the dough may crack from the high
heat, causing the custard to flow out.
Food: Salted egg yolk custard buns