Breakfast

Salted Egg Lava Bun

Fluffy, soft steamed buns filled with runny salted egg custard, a must have indulgent dim sum treat.

Steam salted egg yolks for 10 minutes
In a mixing bowl, add 80g Planta margarine, icing sugar, and whisk until smooth.
Add in evaporated milk, milk powder, custard powder, and mix until smooth.
Add in mashed salted egg yolks and fold evenly.
Transfer mixture to a piping bag and pipe into round moulds. Cling wrap and freeze overnight.
Into a stand mixer fitted with hook attachment, add in cake flour, sugar, baking powder, yeast, mix evenly.
Add in milk and melted Planta margarine while mixing on low.
Knead it at low speed for 10 minutes. The dough should be smooth and elastic.
Remove dough and hand knead for a minute. Cover and rest for 30 minutes at room temperature.
To test if the dough has risen sufficiently, use your finger to poke the dough. If the indentation does not bounce back, it's ready. If it is not, rest for another 10 minutes.
Punch down dough. Knead it into a log.
Cut into 35g pieces. Shape it into a ball. Cover and let it rest for 10 minutes.
With a rolling pin, roll the dough into a circle, with the edges thinner and the centre thicker.
Wrap and fill the dough with frozen salted egg yolk custard ball. Pinch the edges together. Make sure it's sealed tight. If not, it will leak during steaming.
Place the filled dough onto cupcake liners.
Steam on moderate heat for 10-12 minutes.

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