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Recipe details are AI-generated from the video and may contain errors — for reference only.
Steam 4 salted egg yolks in a steamer for about 10 minutes until cooked, then remove and let cool.
local_fire_departmentHigh heat, steam for 10 minsWatch out
The salted egg yolks must be fully cooked and cooled, otherwise mixing them into the butter will affect the texture.
In a large bowl, mix 250g plain flour, 10g sugar, 2g instant yeast, and 2g baking powder. Gradually add 135ml water while mixing with chopsticks into flakes, then knead with hands using the base of your palms until smooth and all dry flour is incorporated. Knead for 2 mins, let rest for 5 mins, knead for another 2 mins, lightly oil the surface, cover, and proof in a warm place for 1 hour until doubled in size.
Watch out
Water must be added gradually, otherwise the dough will be too wet and fail to form, otherwise the dough will fail.
Place steamed salted egg yolks on a board, mash flat with a knife, and remove hard white lumps. In a bowl, combine 60g softened unsalted butter and 30g sugar, mix well, add 20g condensed milk, 5g custard powder, and 60g milk powder, then add the mashed salted egg yolks and mix thoroughly. Place on plastic wrap, roll into a log, refrigerate for 30 minutes, then cut into 18g portions and roll into balls.
Watch out
Salted egg yolks must be thoroughly mashed and hard lumps removed, otherwise the texture will be rough and difficult to wrap, otherwise it will leak.
Take out the proofed dough, dust the surface with flour, roll into a log, cut into 30g pieces, roll into balls, and place in a bag to prevent drying. Roll each dough piece thin at the edges and thick in the center. Place a chilled custard ball in the middle, wrap and seal the edges tightly without any gaps, and shape into a tall round bun.
Watch out
The bun seal must be tightly closed without any gaps, otherwise the custard filling will leak out when steaming, otherwise it will ruin.
Line the steamer basket with baking paper, place the wrapped buns inside with enough space between each for expansion, cover with the lid, and proof in a warm place for 40 minutes or until doubled in size.
Watch out
Leave enough space between the buns, otherwise they will stick together and deform when expanding, otherwise it will ruin.
Be careful of steam burns when moving the hot steamer or opening the lid, use insulated cloths.
Once the water in the pot is boiling, place the steamer on top and steam over high heat for 8 minutes.
local_fire_departmentHigh heat, steam for 8 minsWatch out
Do not open the lid immediately after steaming, let it rest for 2 minutes, otherwise the buns will deflate due to temperature drop, otherwise it will ruin.
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