0:00 / 11:48

Classic Cantonese Salted Egg Custard Buns

Name: Classic Cantonese Salted Egg Custard Buns
Prep time: 5 h
Cook time: 20 min
Total time: 5 h 20 min
Yield: 6 servings
Cuisine: cantonese
Ingredients: salted egg yolk; butter; sugar for filling; Custard powder; cornstarch; gelatin powder; water; Low-gluten flour; Milk; sugar for dough; Egg white; yeast; Baking powder

groups6 servingsspeedMediumcountertopsPrep: 300 minsskilletCook: 20 minsscheduleTotal: 320 minsoutdoor_grillSteamed

Allergens:warningDairywarningEggswarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total

schedulePrepare in advance

circleThe custard filling needs to be refrigerated for at least 5 hours in advance5h

Active Cooking

00:00:42

Spread 144g (12) salted egg yolks on a baking sheet lined with aluminum foil. Bake in a preheated oven at 360°F (approx. 180°C) for 10 minutes until oil bubbles on top and cooked through, then remove and cool completely.

local_fire_departmentPreheat 360°F and bake for 10 minutes

lightbulb

Watch out

Do not overbake the yolks

stop once they release oil and smell fragrant, otherwise burnt yolks will ruin the flavor

Ingredients:salted egg yolk (144 g)

Tools:baking sheetaluminum foil

Active Cooking

00:01:02

Pour 90g of water into a small pot and bring to a boil. Mix 12g gelatin powder with 220g sugar, then pour into the boiling water. Lower heat to small and stir until completely dissolved, then bring to a boil again and turn off heat. Immediately add 180g butter, stir until fully melted and combined, then set aside to cool.

local_fire_departmentBoil on high, turn to low, boil again then off

lightbulb

Watch out

Always mix gelatin powder thoroughly with dry sugar before adding to hot water, otherwise it will clump up and refuse to dissolve.

Ingredients:water (90 g)gelatin powder (12 g)sugar for filling (220 g)butter (180 g)

Tools:mixing bowlsaucepan

Active Cooking

00:01:55

Place cooled baked egg yolks into a blender and process into fine crumbs. Pour into stand mixer bowl, add 35g cornstarch and 35g custard powder. Start stirring on low speed, gradually pour in the completely cooled butter-sugar liquid, mixing thoroughly until smooth, silky, lump-free golden custard paste.

lightbulb

Watch out

The sugar-butter syrup MUST be cooled to room temperature before mixing with starch, otherwise hot liquid will cook the starch prematurely.

Ingredients:cornstarch (35 g)Custard powder (35 g)

Tools:Stand Mixerfood processor

Waiting Time

00:03:25

Pour the golden custard mixture into a shallow container, cover tightly with plastic wrap pressed onto the surface, and refrigerate for at least 5 hours until completely chilled and solidified into a solid paste.

lightbulb

Watch out

Make sure plastic wrap touches the filling surface directly to prevent condensation drops from softening the texture.

Tools:plastic wrap

Active Cooking

00:04:15

Take out the chilled solid filling, roll into a long log on a board. Divide into portions of 30g to 33g each, quickly roll them into round balls using palms. Place them on a tray and return to refrigerator.

lightbulb

Watch out

Body heat melts butter easily, so roll balls quickly and return them to the fridge immediately.

Tools:cutting board

Active Cooking

00:04:51

In stand mixer bowl, add 200g fresh milk, 6g active dry yeast, 1 egg white, 120g sugar, 410g low-gluten flour, and 11g baking powder. Stir briefly with a spatula, then knead on slow speed for 20 minutes until dough is smooth. Transfer to board, hand-knead into a smooth ball, and cover with plastic wrap.

lightbulb

Watch out

Flour hydration varies: add 10-15g flour if dough is too sticky, or add 5-10g water if dough is too dry.

Ingredients:Milk (200 g)yeast (6 g)Egg white (1 piece)sugar for dough (120 g)Low-gluten flour (410 g)Baking powder (11 g)

Tools:Stand Mixer

Active Cooking

00:06:48

Divide dough in half and roll into long logs. Cut into dough pieces of 45g to 50g each. Press each piece in the middle, fold both ends, roll out and fold 2-3 times for texture. Place smooth side down and roll edges thin, keeping center thick.

lightbulb

Watch out

Always make sure the wrappers have thick centers and thin edges to prevent the bottom from bursting during steaming.

Tools:rolling pindough scraper

Active Cooking

00:08:42

Place a dough skin on your palm, put a hard chilled custard ball in center. Gather the edges upward using your hand, seal the top tightly, and smooth into a round ball. Place seam-side down into a paper cup inside the steamer.

lightbulb

Watch out

Pinch and seal the dough closure completely tight

any gap will cause molten filling to leak out during steaming

Tools:steamer potpaper cup

Waiting Time

00:10:08

Place the steamer tier containing raw buns over a pot with cold water, close lid securely. Allow to ferment/proof at room temperature for about 1.5 hours (90 minutes) until buns expand to 1.5 times their original size and look soft and moist.

lightbulb

Watch out

Ensure full proofing time

under-proofed buns will turn out dense and hard after steaming

Tools:steamer pot

Active Cooking

00:10:36

warningStay safe

Be extremely careful of hot fluid filling! Freshly steamed custard filling is extremely hot and fluid. Turn upside down and tear a small opening to cool slightly before eating to avoid severe mouth and hand burns.

Turn heat to high to bring water to a boil, then steam over high heat for 7 minutes. Turn off heat and DO NOT open lid immediately; simmer/rest covered for 3 minutes before removing lid and serving.

local_fire_departmentSteam on high for 7 minutes, simmer covered off heat for 3 minutes

lightbulb

Watch out

Never open the steamer lid immediately after turning off heat, otherwise sudden cold air will cause the bun skin to collapse and wrinkle.

Tools:steamer pot