Cherry & Dennis Helper Habitat
Hong Kong Golden Lava Custard Buns
港式黃金流沙包
Recipe overview
Soft white steamed buns hold a molten salted-yolk, milk-powder, custard and butter centre that flows when opened hot.
01
Ingredients
Main ingredients
- 400 g plain flour
- 200 ml milk
- 6 g instant yeast
- 6 pieces salted egg yolks
- 120 g unsalted butter
Lava filling
- 60 g milk powder
- 40 g custard powder
- 80 g sugar
Anti-stick oil
- 1 tsp cooking oil
02
Tools
- cutting board
- knife
- large bowl
- steamer
- steaming plate
- measuring cup
03
Steps
Step 1
Steam salted yolks for eight minutes, then mash
Steam salted yolks for eight minutes, then mash.
Step 2
Mix yolks with butter, milk powder, custard powder and sugar
Mix yolks with butter, milk powder, custard powder and sugar.
Step 3
Freeze the filling for thirty minutes until firm enough to portion
Freeze the filling for thirty minutes until firm enough to portion.
Step 4
Mix flour, yeast and milk into a dough
Mix flour, yeast and milk into a dough.
Step 5
Knead smooth, cover and proof for forty-five minutes
Knead smooth, cover and proof for forty-five minutes.
Step 6
Divide the cold filling into eight balls
Divide the cold filling into eight balls.
Step 7
Deflate the dough and divide it into eight portions
Deflate the dough and divide it into eight portions.
Step 8
Roll each portion with a thick centre and thin edge
Roll each portion with a thick centre and thin edge.
Step 9
Enclose one filling ball and seal tightly
Enclose one filling ball and seal tightly.
Step 10
Place on paper and proof for fifteen minutes
Place on paper and proof for fifteen minutes.
Step 11
Steam over medium heat for ten to twelve minutes
Steam over medium heat for ten to twelve minutes.
Step 12
Wait three minutes before opening the lid and serve hot
Wait three minutes before opening the lid and serve hot.
Common mistakes
- Warm filling or a loose seam leaks during steaming.
Tips
Salted yolks vary, so taste the filling before adjusting sugar.
