Salted Egg Custard Bao

* Recipe Created by Oriental Cuisine

10 servings

Easy 10 minutes

Ingredients

Ingredients

For the recipe Salted Egg Custard Bao

For Pau:

280 g Dr. Oetker Nona Pau Flour
½ tsp Dr. Oetker Nona Baking Powder
1 tablespoon Dr. Oetker Nona Vegetable Shortening
Dr. Oetker Nona Instant Yeast
½ tsp Salt
15 g Sugar
125 ml Water

For Filling:

30 g Dr. Oetker Nona Custard Flour
5 g Dr. Oetker Nona Corn Starch
3 pcs Salted Duck Egg Yolk (steamed & mashed)
60 g Butter (soften)
40 g Icing Sugar
45 g Milk Powder
30 ml Coconut Milk

preparation

Preparation

1

For Filling, beat butter and icing sugar, add the remaining ingredients and mix until well-combined. Refrigerate the custard filling until cold and firm.

2

With an ice-cream scoop, scoop the custard filling into 10 portions. Keep in the refrigerator with cling wrap overnight.

3

For pau dough, mix all pau dough ingredients, knead until dough is smooth, and then let it rise for 1 hour.

4

Divide dough into 10 portions, flatten with palm to make wrapper. Place a custard ball at the center and seal the wrapper. Turn the pau over so that the sealed surface is underneath.

5

Place each pau on paper cup liner or a small piece of baking paper and rest for 20 minutes.

6

Steam pau at medium heat for about 10-12 minutes.

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