Salted Egg Yolk Custard Bun (2) Recipe

Activate yeast

In a small bowl, combine warm milk (100 ml) and granulated sugar (15 g). Sprinkle the instant dry yeast (2 g) over the surface and let sit 5–8 minutes until foamy. If it doesn't foam, yeast may be inactive — replace and try again.

Mix and knead

In a mixing bowl, add all-purpose flour (160 g) and salt (0.25 tsp). Make a well, pour in the yeast-milk mixture and stir until a shaggy dough forms. Add soft unsalted butter (15 g) and continue kneading by hand or with a stand mixer for 8–10 minutes until the dough is smooth, elastic and slightly tacky but not sticky. If too dry, add 5–10 ml more milk; if too sticky, dust with a little flour.

First proof

Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 45–60 minutes.

Divide and rest

Punch down the risen dough gently to release air, then divide it into 2 equal portions (for 2 buns). Shape each portion into a smooth ball, cover and let rest 10–15 minutes while you prepare the filling. This rest relaxes the gluten and makes shaping easier.

Cook the salted egg yolks

If your salted yolks are raw, steam or hard-boil the whole salted eggs first. To steam yolks: separate yolks from whites, place yolks on a small heatproof dish and steam over boiling water for 8 minutes until set. Let cool. (If using pre-cooked salted yolks, skip steaming.)

Mash yolks

Once cool, transfer the 2 cooked salted egg yolks to a bowl and mash with a fork until fine and crumbly (no large lumps).

Make thick custard base

In a small saucepan, combine cornstarch (5 g) with water (15 ml) to make a smooth slurry. Add condensed milk (30 ml), milk powder (10 g) and granulated sugar (5 g) and stir to combine. Place the pan over low–medium heat and cook, stirring constantly, until the mixture thickens into a glossy custard (about 2–3 minutes). Do not let it boil vigorously; keep heat moderate.

Finish the filling

Remove the pan from the heat and immediately stir in unsalted butter (30 g) until fully incorporated and smooth. Add the mashed salted egg yolks and mix vigorously until you have a smooth, cohesive custard. Taste and adjust sweetness if desired (add a little more condensed milk if you prefer sweeter).

Cool and portion

Transfer the custard to a small bowl, cover surface with plastic wrap to prevent a skin, and chill in the refrigerator until firm enough to shape, about 20–30 minutes. When chilled, divide the custard into 2 equal portions and roll each into a tight ball. Keep chilled until ready to assemble.

Shape buns

Take one dough ball and gently flatten into a round disk about 10–12 cm across, keeping the center slightly thicker than the edges. Place one chilled custard ball in the center. Gather the dough edges up around the filling and pinch to seal tightly, turning the sealed seam side down and rolling gently to make a smooth bun. Repeat with the second bun.

Final proof

Place each bun seam-side down on a parchment square and set in your steamer basket, leaving space between buns. Cover and let rest (final proof) for 12–15 minutes until slightly puffy — do not overproof.

Prepare for steaming

Bring water in the steamer pot to a steady boil. If you want a light sheen, lightly brush the tops with a thin layer of egg white (from 1 egg white) immediately before steaming. Keep the steamer lid wrapped with a clean kitchen towel (or use a lid cover) to prevent condensation from dripping onto the buns.

Steam

Steam the buns over medium-high steam for 8–10 minutes. Start timing once the steamer returns to a steady boil. After steaming, turn off the heat and leave the lid on for 1–2 minutes before opening to avoid a sudden collapse of the buns.

Finish

Carefully remove buns from the steamer. If using, brush the tops lightly with melted butter (5 g) for gloss and extra richness. Serve warm so the salted egg custard is soft and silky.