I thought about a relevant English name for this dessert and lava custard seems appropriate. But this is a custard that’s not made from just normal eggs. It is made from salted duck eggs. These salted duck eggs can be made from soaking the eggs in brine for two weeks. I have yet made these eggs myself but will do so next month.

These buns are incredibly delicious especially if you can make the filings ooze and flow out. To get this done, the balance of the ingredients and temperature is important.

Lava Custard Steamed Buns

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Ingredients

Dumpling Skin (ensure everything, except the yeast is white in color if you want a white dumpling)

200 g Hong Kong Flour
20 g Corn Flour
30 g Caster Sugar
1/2 tsp Salt
3 g Instant Yeast
1/4 tsp Double Acting Baking Powder
10 g Vegetable Lard I used coconut oil
110 g Water at 30C

Filing

2 Tbsp. custard powder
4 Tbsp fresh milk
50 g Milk Powder
70 g Unsalted Butter at room temperature
30 g Sugar
2 Salted egg yolks about 30g (steamed and mashed)
2 drops Vanilla Essence

Instructions

Dumpling Skin

Mix all the dry ingredients together, then add the lard and the water.
Knead until smooth.
Set aside on an oiled bowl for 30 minutes while you make the filing.

Filing

Dissolve milk powder in warm fresh milk and then mix all the ingredients together and divide into 12 portions, shaped like a sphere (about 18g-20g each). If you have difficulty wrapping this, freeze each first.