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.

Xian Dan Huang Bao (salted Egg Yolk Custard Bun)

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

  1. 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.
  2. 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.
  3. 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