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.

Xian Dan Huang Bao (salted Duck Egg Custard Bun)

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

  1. 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.
  2. 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.
  3. Steam the buns for 15 minutes until cooked through.
  4. 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