Bánh Bao Kim Sa with Pandan Flavor
80% chuẩn vị · Vietnamese Fusion
A creative twist on Bánh Bao Kim Sa, infusing the steamed bun dough with the fragrant aroma and subtle green hue of pandan leaves, complementing the rich salted egg custard filling.
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
- Pandan extract1 tbsp
- Warm water140ml
- Vegetable oil1 tbsp
- Salted egg yolks4
- Condensed milk50ml
- Evaporated milk30ml
- Butter15g
- Cornstarch1 tbsp
Các bước
- 1
Activate yeast in warm water (reduce water slightly due to pandan liquid) with a pinch of sugar. Let it bloom.
- 2
In a large bowl, combine flour, remaining sugar, and baking powder. Make a well.
- 3
Pour the bloomed yeast mixture, pandan extract, and vegetable oil into the well. Mix until a shaggy dough forms.
- 4
Knead the dough for 8-10 minutes until smooth and elastic. The dough should have a pale green tint.
- 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
Prepare the salted egg custard filling as per the traditional recipe. Let it cool completely.
- 7
Punch down the dough and divide into 8 portions. Flatten each into a disc.
- 8
Fill each dough disc with the cooled custard, sealing tightly.
- 9
Place each bun on parchment paper and let rest for 15 minutes.
- 10
Steam the buns for 12-15 minutes until cooked through.
- 11
Serve warm.
