Molten Salted Egg Custard Bun Recipe (流沙包) with Papa Fung

Molten Salted Egg Custard Bun | 流沙包

A custard bun, but on steroids. The steamed bao with molten salted egg custard oozes out once you take a bite.

Timestamps:
0:00 Intro
0:17 Part 1: Filling
2:09 Part 2: Pastry
3:08 Part 3: Assembly
5:00 Finale

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MOLTEN SALTED EGG CUSTARD BUN RECIPE
This Recipe makes 30.

[ INGREDIENTS ]
FILLING
10 Salted Eggs
100g Custard Powder (buy here: https://amzn.to/2KYJ6TS)
100g Milk Powder (I used Coffee Mate as a substitute) (buy here: https://amzn.to/38ecT44)
** 140g Unsalted Butter ** 180g Unsalted Butter for more gooeyness
120g Sugar (buy here: https://amzn.to/394NRnb)

PASTRY
Dough 1: Main Dough
10g Yeast
1kg Pastry Flour (buy here: https://amzn.to/38d6oOC)
160g Sugar (buy here: https://amzn.to/394NRnb)
10g Baking Powder (buy here: https://amzn.to/2Xbypjm)
1/4tsp Salt (buy here: https://amzn.to/3nfqpbR)
1tsp Lard
100ml Milk
400ml Water

Dough 2: Oil Dough
60g Pastry Flour (buy here: https://amzn.to/38d6oOC)
1tbsp Lard

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[ DIRECTIONS ]
FILLING
1. Prep Salted Egg Yolks:Separate egg yolks (we only need yolks). Rinse the yolks in water and steam it for 10mins.
2. Dice butter.
3. Place all the dry ingredients in a bowl.
4. Crush the egg yolks and add it into the bowl and mix.
5. Add in butter and mix until smooth.
6. Set aside in fridge for 30mins to let it set.
7. When yolk mixture is set, roll it out into little balls. (Tip: Keep hands wet, so yolk mixture won’t stick on hands)
8. Put yolk balls in the fridge for 30mins to set.

PASTRY
Dough 1 (Main Dough):
1. Sift flour and add all dry ingredients into bowl, then mix. Add warmed milk in, then slowly add luke warm water and mix until smooth (around 10mins).
2. Knead the dough, then wrap it up and let it rest for 10mins.
3. After resting, take it out to massage. Wrap and set aside for 10mins

Dough 2 (Oil Dough):
1. Combine flour and lard together until dough-like

ASSEMBLY
1. Roll out main dough and cut it in half (this makes it easier to work with), then roll it into a sausage and rip it into equal pieces.
2. Repeat those steps for the oil dough
3. Place oil dough ontop of the main dough and fold the main dough over, so the oil dough is in the middle. Flatten, roll and fold the dough into thirds to create layers. (Tip: As you work, you should cover dough to prevent it from drying out).
4. Roll out the edges of the dough into a disc (make sure the centre is thick and the edges are thin)
5. Place the egg yolk mix into the disc and wrap. Pinch off the end and place bun on parchment paper.
6. Set aside for 1hr 30mins to proof
7. Steam for 8mins.


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流沙包食譜
這食譜份量可以做三十隻。

[ 食材 ]
饀:
十個 咸蛋黃
100g 吉士粉
100g 奶粉
180g 無鹽牛油
120g 糖

包:
主要粉糰:
10g 依士
1kg 餅麵粉
160g 糖
10g 發粉
1/4tsp 鹽
1tsp 豬油
100ml 奶
400ml 水

油粉糰 (可以令包有層次和幼滑):
1tbsp 豬油
60g 餅麵粉

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[ 制作 ]
饀:
1. 分開蛋黃冲洗乾淨，蒸10分鐘.
2. 切碎牛油.
3. 壓碎蛋黃加入所有乾材料與牛油拌勻.
4. 放入雪櫃放置30分鐘.
5. 取出分成小球（先濕手以防黏）.
6. 之後放入雪櫃放置30分鐘.


包 (主要粉糰):
1. 將所有乾材料篩入撹拌器內慢慢加暖牛奶和暖水搞拌至幼滑（約10分鐘）.
2. 搓勻粉糰然後用保鮮紙包好放置10分鐘.
3. 之後取出重覆再搓後包好放置10分鐘.

包 (油粉糰):
1. 將適量麵粉和豬油混合放置一旁.

组合:
1. 先搓主要秎糰分半（較容易製作）再搓開分成小份.
2. 將油粉糰分成小份 （與主要粉糰同等分量 ）.
3. 將油粉糰放在主粉糰中間包起壓扁，再壓長捲起再摺三次再壓扁 （用毛巾覆蓋以防乾）.
4. 將粉糰拌開成圓形（需外面薄中間厚）.
5. 放饀料在中間揑粉糰在一起並鎖定餡料在中間，將收口揑壓好放在蒸包紙上.
6. 放置一旁自發約一小時三十分鐘.
7. 䒱八分鐘（水滾計）.



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Music/Sound Credits:
Funny Play Happy BGM by Chiro
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ

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Gear
Fujifilm XT3: https://amzn.to/2JzGHyt
Fujifilm XF80mm F2.8: https://amzn.to/2LeDPY3
Fujifilm XF 35mm F1.4: https://amzn.to/3o6vGU7
DJI Osmo 3: https://amzn.to/381oqTW
Vanguard Alta Pro 263AB Tripod: https://amzn.to/351SahF