Salted Egg Yolk Custard Steamed Pau

Salted egg yolk custard filling

1. Combine butter, salted duck egg yolks (boiled and mashed), caster sugar, milk powder, condensed milk, custard powder, corn starch, and Coconut Milk in a blender. Blend until runny and smooth.
2. Sieve to remove lumps in the mixture and cover with cling wrap.
3. Freeze the salted egg yolk custard mixture in the refrigerator for minimum 3 hours.

Pau dough

1. In a mixing bowl, sift in Blue Key Pau Flour. Add in caster sugar, instant yeast, baking powder, and water. Mix until dough form.
2. Add in vegetable shortening and continue to knead until the dough is smooth.
3. Add in Star Brand Egg Yellow Colour and continue to knead until well combined.
4. Divide the dough into 40g each. Shape into balls and arrange on a tray. Cover with a damp tea towel and let dough rest for 10 minutes.

To assemble salted egg yolk custard pau

1. Flatten each dough with a rolling pin.
2. Divide the frozen salted egg yolk custard filling into 20g each and place at the centre of each flatten dough. Pinch sides of the dough to completely seal the edges. Shape into balls and place on a tray with seam side down.
3. Cover with a damp tea towel and let dough proof for 45 minutes. Transfer dough into paper cupcake liners with seam side down.
4. Steam for 10 minutes.