Xian Dan Huang Bao (salted Duck Egg Custard Bun)
Xian Dan Huang Bao, or Salted Duck Egg Custard Bun, is a popular Huaiyang Cuisine delicacy that features a soft and fluffy bun filled with a rich and creamy salted duck egg custard. This indulgent treat is perfect for enjoying as a dessert or snack.
Ingredients
- 300g all-purpose flour
- 5g instant yeast
- 30g sugar
- 180ml milk
- 1/4 tsp salt
- 6 salted duck egg yolks
- 100g unsalted butter
- 50g condensed milk
Instructions
- In a bowl, mix the flour, instant yeast, and sugar. Gradually add the milk and knead into a dough. Let it rise for 1 hour.
- Divide the dough into small balls. Flatten each ball and place a salted duck egg yolk filling in the center. Seal the edges and let them rest for 15 minutes.
- Steam the buns for 15 minutes until cooked through.
- Melt the butter and mix with condensed milk to make the custard filling. Spoon the custard into the steamed buns.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 15 minutes
- Total time:
- 45 minutes
- Cooking method
- Steaming
Nutritional facts per 1 serving
- Calories
- 250 per bun
- Protein
- 6g
- Fat
- 12g
- Carbohydrates
- 30g
Supplies
Steaming basket Parchment paper
Tools
Mixing bowl Steamer
Serving suggestions
Serve the Xian Dan Huang Bao warm as a delightful dessert or snack.
Tips & tricks
For a richer custard filling, you can add an extra salted duck egg yolk to the mixture.
Cost
$10