Salted Egg Yolk Lotus Seed Paste Bun 白蓮蓉鹹蛋包
Our Salted Egg Yolk Lotus Seed Paste Bun 白蓮蓉鹹蛋包 is not only yummilicious with its soft fluffy white bread wrapped around a heart of creamy sweet lotus seed paste and lusciously melty salted egg yolk but also rich in its symbolism of unity. It's the perfect way to celebrate the New Year!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 10 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 portion Chinese Basic Dough
- 10 salted duck eggs 鹹蛋
- 400g lotus seed paste 白蓮蓉
Instructions
- 1
Make the Chinese Basic Dough according to the recipe here. Once kneaded cover and let the dough have its first rise (around 2 hours).
- 2
If making your own lotus seed paste follow our instructions here. Let the paste cool completely. Weigh out paste to 40g portions and roll into balls. Cover and set aside.
- 3
To prepare the salted duck eggs, scrape the black off eggs and rinse clean under running water. Crack open the eggs and remove the yolks. Rinse the yolks under water and very gently dry with paper towel.
- 4
When the dough has doubled in size punch down. Weigh out the dough into 40g portions and roll and tuck into balls. Cover and let rest for 5 mins.
- 5
Roll out one round of lotus seed paste to a 3 inch circle. Place one egg yolk in the middle and then wrap up the sides and top until the egg yolk is evenly encased inside the paste. Repeat for all the egg yolks. This is the bun's filling.
- 6
Roll out one round of dough to approx 4 inch circle. Place filling in the middle. Use one hand to snuggle the dough up around the filling. Still cradling dough/filling in that hand, use the other hand to pinch the dough up and over the filling. Pinch and then rotate the dough a bit, then pinch again. Repeat until the dough has closed over the filling and pinched to a point. Fold over point and flatten back into the bun.
- 7
Prepare 10 nos 2 1/2 inch squares of parchment paper to place under buns (to prevent buns from sticking to the steamer.) Place wrapped buns pinched side down onto their individual squares of kitchen paper, 2 inches apart. Cover and let rise for 30 mins. Get pot of water boiling and then place buns over steamer. Steam on high heat for 15 mins. (Make sure to use high heat to get white buns.)
- 8
Eat hot and delicious from the steamer. To show off the beautiful filling use a sharp knife to slice in half before serving. If you can't finish all buns at once you can keep in the fridge wrapped for a couple of days. Any longer than that wrap well and freeze. To reheat from the fridge steam for 5 mins. To reheat from the the freezer steam for 15 mins. Enjoy!