Lava Custard Steamed Buns (流沙奶皇飽)
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.
Recipe
Lava Custard Steamed Buns
- Prep
- 0 min
- Cook
- 0 min
- Total
- 0 min
- Serves
- 0
Ingredients
Dumpling Skin (ensure everything, except the yeast is white in color if you want a white dumpling)
- 200 gHong Kong Flour
- 20 gCorn Flour
- 30 gCaster Sugar
- 1/2 tspSalt
- 3 gInstant Yeast
- 1/4 tspDouble Acting Baking Powder
- 10 gVegetable Lard, I used coconut oil
- 110 gWater at 30C
Filing
- 2 Tbsp.custard powder
- 4 Tbspfresh milk
- 50 gMilk Powder
- 70 gUnsalted Butter at room temperature
- 30 gSugar
- 2Salted egg yolks, about 30g (steamed and mashed)
- 2drops Vanilla Essence
Method
- Dumpling Skin
- 01Mix all the dry ingredients together, then add the lard and the water.
- 02Knead until smooth.
- 03Set aside on an oiled bowl for 30 minutes while you make the filing.
- Filing
- 04Dissolve 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.
- Wrap
- 05Divide the dough out to 12 pieces, about 30g each.
- 06Bury one portion of filing in each dough and pleat it up your favourite way.
- 07Let it rise until it doubles its size. For me, it took 20 minutes.
- Steam
- 08Steam at high heat for 10 minutes, not a second longer.
- 09Serve warm.