Xian Dan Huang Bao (salted Egg Yolk Custard Bun)
Xian Dan Huang Bao, also known as Salted Egg Yolk Custard Bun, is a popular and delicious dim sum dish in Huaiyang Cuisine. These buns are filled with a rich and creamy salted egg yolk custard, and are a delightful treat for any occasion.
Ingredients
- 300g all-purpose flour
- 50g sugar
- 5g instant yeast
- 180ml milk
- 30g unsalted butter
- 6 salted egg yolks
- 60g butter
- 50g condensed milk
Instructions
- In a bowl, mix the flour, sugar, and instant yeast. Gradually add the milk and knead until a smooth dough forms. Add the butter and continue kneading until the dough is elastic. Cover and let it rise for 1 hour.
- Divide the dough into 12 equal portions and shape each into a ball. Flatten each ball and place a salted egg yolk custard filling in the center. Seal the edges and place on parchment paper.
- Steam the buns for 15 minutes until puffed and golden brown.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 15 minutes
- Total time:
- 45 minutes
- Cooking method
- Steaming
Nutritional facts per 1 serving
- Calories
- 150 per bun
- Protein
- 4g
- Fat
- 8g
- Carbohydrates
- 15g
Supplies
Steamer Parchment paper
Tools
Mixing bowl Rolling pin
Serving suggestions
Serve the Xian Dan Huang Bao hot as a delicious snack or as part of a dim sum spread.
Tips & tricks
Be careful when handling the hot steamer and buns to avoid burns.
Cost
$10