{"id":683,"date":"2026-11-02T09:02:27","date_gmt":"2026-11-02T09:02:27","guid":{"rendered":"https:\/\/sefovirtuve.lt\/?p=683"},"modified":"2026-11-02T09:02:27","modified_gmt":"2026-11-02T09:02:27","slug":"salted-egg-yolk-custard-bao-%e9%b9%b9%e8%9b%8b%e9%bb%83%e5%a5%b6%e9%bb%83%e5%8c%85%e9%bb%9e%e5%bf%83","status":"publish","type":"post","link":"https:\/\/sefovirtuve.lt\/?p=683","title":{"rendered":"Salted Egg Yolk Custard Bao \u9e79\u86cb\u9ec3\u5976\u9ec3\u5305\u9ede\u5fc3"},"content":{"rendered":"

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For the longest time I’ve dreamed of making this kind of Chinese bao that I’ve seen (and eaten lots of!<\/i>) in Dim Sum \u9ede\u5fc3 restaurants, where the heat of steaming gracefully splits the top of the snowy bao, allowing the luscious filling to peek temptingly out.\u00a0 But, alas, it was not as easy one would suppose.\u00a0 I’ve previously attempted a few times to make this kind of bao with ammonia powder and, as of yet, have been happy with the results ;(<\/p>\n

So, anyhoo, I recently discovered and tried making a recipe that makes this cracked bao without ammonia powder and this is the record of that rather bumpy food journey.\u00a0 Tho (myself<\/i>) was fraught with doubts all the way thru, these Salted Egg Yolk Custard Bao \u9e79\u86cb\u9ec3\u5976\u9ec3\u5305\u9ede\u5fc3<\/b> turned out beautifully<\/i> perfect: the bun so gorgeously soft, airy and light with a naturally cracked top and the scrumptious salted egg yolk custard filling just peeking through in all its golden glory.\u00a0 Me so happy…hey guys, it’s dim sum time!<\/span><\/div>\n
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First to make the filling, a luscious custard filling flavored with Chinese salted egg yolk.\u00a0 For those of you who have tasted of the beauteous salted egg yolk, you will already know that this filling is gonna be a little lot of something special.\u00a0 For newbies to the salted egg yolk, the taste is lusciously umami rich, buttery, slighty nutty and savory; a taste like no other and the ultimate flavor boost to a custard base!<\/p>\n<\/div>\n

Look for Chinese salted eggs at your local Asian grocer.\u00a0 They will be the eggs that are thickly coated in a black paste.\u00a0 You can also buy just the salted egg yolk itself but I find that the yolks from the whole eggs generally taste better.\u00a0\u00a0<\/p>\n

If using the whole salted egg, crack open, save only the yolk and discard the rest.\u00a0 The brined yolk will be firm enough to keep its shape and therefore is easy to pick out.\u00a0 These salted eggs yolks are placed in a blender with sugar and blended until a smooth golden paste is formed.<\/p>\n

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To this salted egg yolk sugar mixture we add the rest of the custard ingredients.\u00a0 Cream, milk, condensed milk and egg make up the base of the custard.\u00a0 To really bring out the flavor of the custard we add custard powder and milk powder.\u00a0 Finally, to help set the filling we add in corn starch and glutinous rice flour.\u00a0 Just toss all these into the blender with the salted egg paste and then blitz til all mixed up.<\/p>\n<\/div>\n

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The resulting mixture is a golden liquid.\u00a0 Don’ t mind about the bubbles, it won’t matter in the long run so you can just leave ’em in.<\/p>\n<\/div>\n

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This liquid mixture is steamed over high heat until it is completely firmed up.\u00a0\u00a0<\/p>\n

Do note that, in order that condensation while doesn’t drip back onto your filling mixture as you steam, you will need to grab a kitchen towel to place over the steamer before topping with the lid.\u00a0 Make sure that the loose ends of the cloth are lifted and placed over the lid so as not to burn!<\/p>\n<\/div>\n

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This is the filling after steaming.\u00a0 I was super surprised how golden yellow the filling turned after steaming, lol.\u00a0 Let the filling completely cool down.<\/p>\n<\/div>\n

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Once cooled the golden filling is scraped into one mass and then put into the freezer to firm up.\u00a0 I left mine in the freezer for a couple of days and it was firm but still scoop-able.\u00a0 This is definitely a filling you can make ahead of time!<\/p>\n<\/div>\n

Once firm enough to handle the filling needs to the scooped, weighed and rolled into rounds.\u00a0 As the filling was pretty soft, it was a wee bit messy to deal with but overall very doable.\u00a0 Once all your filling rounds are made, be sure to place back in the freezer while you make the dough.<\/p>\n

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Now onto the new and exciting dough!\u00a0 First the dry ingredients are mixed: low gluten flour, wheat starch and some baking powder are added to a bowl.\u00a0 Once that is stirred up we add some lard and use fingertips to mush the flour about until the lard is mixed in and coating the flour.<\/p>\n<\/div>\n

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Separately the wet ingredients of the dough are mixed: milk, sugar, egg white, and white vinegar are stirred together until the sugar is melted.<\/p>\n<\/div>\n

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The dry dough ingredients are added into the wet dough ingredients and stirred until just mixed and no more.<\/p>\n<\/div>\n

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And…it was exactly at this point that I became fraught with worry.\u00a0 Cuz this dough was the goopiest dough I ever<\/i> did see.\u00a0 After a bit of waffling, I decided to give the dough a chance and follow through even tho I was mostly convinced that it wasn’t going to work.\u00a0 So this goopiest of doughs went into the fridge to firm up.<\/p>\n<\/div>\n

Note that after chilling the dough was a wee bit firmer but still really quite goopy.\u00a0 By now I\u00a0 was even more worried and sad that my dream of cracked top baos were naught but to stay a dream.<\/p>\n

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Surprisingly, with a bit of care, however, I was able, with a few tweaks, to wrap the bao!\u00a0 But, warning, this dough was still goopy like no other!\u00a0 But I discovered that the secret weapon to the goop is flour, flour, flour!<\/p>\n<\/div>\n

I used a spatula to scoop the goopy dough onto the weighing scale to weigh and then again to scoop the dough onto a very<\/i> generously floured working surface.\u00a0 Lightly dust the top of the dough with flour as well, otherwise the dough will stick everywhere.\u00a0\u00a0<\/i><\/p>\n

Use fingers to press\/shape the soft goopy dough to a flat round shape and then add one salted egg yolk custard ball of filling.<\/p>\n

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Gently bring the dough up around the filling.\u00a0 You will need a light touch with this dough as it is quite soft.\u00a0 If the dough gets sticky add flour but try to limit the flour on the soon to be inner surface of the bao to a light dusting.\u00a0 (Too much flour will prevent the dough sticking to the filling.<\/i>)<\/p>\n

Finish off with an extra coating of flour and a roll between the palms to round the ball out smoothly.<\/p>\n<\/div>\n

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And so, you can see that after a bit of stress and sweat, I was able to wrap the bao!\u00a0 Each wrapped bao should be placed on a piece of paper dim sum liner so that they will not stick to the steaming pot.<\/p>\n<\/div>\n

I bought my paper dim sum liners pre cut but you can just make your own from regular baking paper.\u00a0 Just cut the paper to size!<\/p>\n

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A high blast of steam in the steamer will cook the bao.\u00a0 Look at how much they grew!\u00a0 Isn’t that just amazing?\u00a0 And how, you ask, does this bao dough expand this much without even a bit of yeast?\u00a0 Well, it is the mixture of baking powder and the vinegar in the dough mixture, that, when subjected to the heat and moisture from steaming, produce a chemical reaction, releasing bubbles of carbon dioxide gas that expand and push the dough, helping it rise and creating its signature super duper soft and fluffy texture.<\/p>\n<\/div>\n

The verdict, then, of this kinda weird food journey?\u00a0 Let’s see:\u00a0 Beautifully cracked tops, check.\u00a0 Super duper soft and fluffy bao wrapping, check.\u00a0 Luscious umami burst of salted egg yolk custard filling, check.\u00a0 Seriously, guys and gals, these were just like the ones from the dim sum restaurants that I always wanted to make.\u00a0 Happy Dim Suming to one and all!<\/p>\n

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\nSalted Egg Custard Bao Bun<\/span><\/u><\/i><\/b><\/p>\n

\u9e79\u86cb\u5976\u9ec3\u5305<\/span><\/i><\/b><\/p>\n

(adapted from <\/i>\u6b63\u7d71\u4e2d\u5f0f\u9ede\u5fc3\u5168\u66f8: \u5e2b\u627f\u9999\u6e2f\u50b3\u5947\u6599\u7406\u5927\u5e2b by \u5409\u5ca1\u52dd\u7f8e)<\/span><\/span><\/p>\n

(makes 23 bao)\u00a0 Prep time:\u00a0 25 mins\u00a0 \u00a0Steam time: 22 mins<\/i><\/span><\/p>\n

Ingredients:<\/u><\/b><\/i><\/span><\/p>\n

Salted Egg Custard Filling<\/b><\/i><\/span><\/p>\n

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