Bánh Bao Kim Sa (Salted Egg Custard Steamed Buns)
Món truyền thống · Vietnamese
Classic steamed buns filled with a rich, creamy salted egg yolk custard. The 'kim sa' (golden sand) refers to the molten, sweet and savory filling that oozes out when bitten.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- All-purpose flour300g
- Active dry yeast5g
- Granulated sugar50g
- Baking powder1 tsp
- Warm water150ml
- Vegetable oil1 tbsp
- Salted egg yolks4
- Condensed milk50ml
- Evaporated milk30ml
- Butter15g
- Cornstarch1 tbsp
Các bước
- 1
Activate yeast in warm water with a pinch of sugar. Let it bloom for 5-10 minutes.
- 2
In a large bowl, combine flour, remaining sugar, and baking powder. Make a well in the center.
- 3
Pour the bloomed yeast mixture and vegetable oil into the well. Mix until a shaggy dough forms.
- 4
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- 5
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
- 6
While the dough rises, prepare the filling: Mash the salted egg yolks. In a saucepan, combine mashed yolks, condensed milk, evaporated milk, butter, and cornstarch. Cook over low heat, stirring constantly, until thickened into a custard. Let it cool completely.
- 7
Punch down the risen dough and divide it into 8 equal portions. Flatten each portion into a disc.
- 8
Place a spoonful of the cooled custard filling in the center of each dough disc. Carefully gather the edges of the dough to enclose the filling, pinching to seal tightly.
- 9
Place each filled bun on a small square of parchment paper. Let them rest for 15 minutes.
- 10
Steam the buns in a steamer basket over boiling water for 12-15 minutes, or until puffed and cooked through. Do not overcrowd the steamer.
- 11
Serve immediately.
