Sunday, May 17, 2020

Salted egg yolk custard bun recipe

We are huge fans of salted eggs, especially custard lava buns. The crazily rich lava leaves a lasting aftertaste. They are actually quite easy to make. Salted eggs are just preserved duck eggs packed in salted charcoal paste. You would think that salted egg can be quite unhealthy. Interestingly, with the exclusion of the high salt content, salted eggs are actually more nutritionally dense than fresh duck eggs. This is the research paper looking at the nutritional value of salted eggs.

Instead of baking our own buns, we are going to use Massimo Primo Bun Sandwich for a quick fix!

6 salted egg yolks
50g caster sugar
50g custard powder
55g full cream milk powder
60g fresh milk
15g corn starch
110g butter, room temperature
6 Massimo Primo Bun Sandwich

For 6 buns

Wash the dirt off salted eggs. Until it reveals the white egg shells.

Crack the eggs. Strain the egg white and keep refrigerated for other uses.

Steam the egg yolks for 8-10 minutes or until cooked. Mash them up.

In a mixing bowl, cream the butter slightly and mix in the ingredients.

Freeze the mixture until solid for at least 4 hours.

They can still be cut lengthwise into 6 strips.

Place slices of the frozen custard in the middle of the buns.

Add enough water to a pot, about 1 inch in depth. Cover the pot and bring to boil.

If a flat lid is used to cover the steamer, wrap the lid in a kitchen towel to prevent condensed steam from dripping on the buns.

Cover and steam on medium-high heat for 2 to 3 minutes.

Enjoy while warm!

You can have them on their own as teatime or pair them with other dimsums.

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