LAUSALAIWONGBAO
Runny salted egg yolk bao
MAKES 12
“Ifyoulikea moltenchocolatecake,ora soft-boiledegg,youwillunderstandwhy
this runny egg-yolk custard bun is so beloved by Hongkongers,” says Chan.
3 saltedduckeggyolks
1 hen’seggyolk
2 tbspmilkpowder
2 tspcustardpowder
3 tbspcastersugar
30 gmbutter,softened
DOUGH
250 gm(2⅔cups)plainflour
1 tspinstantdryyeast
1 tspbakingpowder
1 tbsp caster sugar
1 Pourwaterintoa mediumsaucepan
toa depthofabout3cmandbringtothe
boil.Arrangealleggyolksona steamer
trayorplate,thencoverandsteamfor
10 minutesoruntilfullycooked.
2 Transfertoa smallbowlandmash
witha fork.Mixinpowders,sugarand
butteruntilwellcombined,thencover
andrefrigeratefor 15 minutes.
3 Tomakedough,placeflour,yeast,
bakingpowderandsugarina large
bowlandmixwell.Add125ml(½cup)
waterandstirgentlywithyourhand
untilalltheingredientsstarttocome
together.Gentlykneaddoughinbowl
for5 minutes,thencoverwithplastic
wrap and leave to rest for 10 minutes.
4 Turnoutdoughontoa cleanbench
andkneaduntilsmooth(10minutes).
5 Placedoughina mediumbowl,cover
witha cleandampclothandleavethe
doughtoprovefor1-1½hoursor until
it hasnearlydoubledinsize.
6 Meanwhile,turneggfillingoutand
portioninto 12 even-sizedballs.Cover
withplasticwrapandreturntothefridge.
7 Gentlyknockbackdough,thenrollit
intoa cylinder.Cutinto 12 evenpieces
androllintoballs;restfor5 minutes.
8 Flatteneachballofdoughintoan
8cmroundwiththinneredgesandput
a portionofeggfillinginthemiddle.
Foldovertoenclose,slightlypulling
andturningdoughasyougo.Place
ona linedtray,seamsidedown, and
restforanother 15 minutes.
9 Pourwaterintoa largesaucepan
toa depthofabout3cmandbringto
theboil.Arrangebunsona steamer
trayorplateina singlelayer,thencover
andsteamfor 10 minutes.Depending
onthesizeofyoursteameryoumay
needtodothisintwobatches.Serve
immediately,andbecarefulastheegg
filling will be like hot running lava.●GOURMET TRAVELLER 113