Sunday, April 22, 2012

Salted Egg yolk Bao (bun) 流沙包

自从在御宝(Imperial Treasure Restaurant) 吃过流沙包后, 就一直念念不忘, 让我回味无穷。



The salted egg yolk bun at Imperial Treasure Restaurant has left me wanting for more of that salty, runny goodness.

So today I was eager to make my own. Alas, no wonder it is so pricey to taste the bun at the restaurant. My finished product turned out to resemble custard bun more; the consistency was not runny at all. Hmm, no idea where the issue could be - perhaps you have come across the same thing and can offer me some solutions?

Nonetheless, the thick, buttery flavour  and the fragrance of the salted egg yolks., they are really awesome...... sigh, another high cholesterol intake! Despite the disappointment at the filling, the bun is soft and easy to make.

Recipe: (makes 11 buns)-Adapted from Y3K PAUS.

Ingredients for the Skin ( dough):  (mixed just prior using)
A) 1/2 tsp instant dried yeast
~   40ml water (room temperature)

B) 140g bao flour

C) 125g bao flour
~   25g icing sugar
~  1/2 tsp double-action baking powder
~  50ml carrot juice ( see note below) - original recipe calls for plain water
~  10g shortening

Ingredients for Filling:
2 salted egg yolks ( steamed  for 8-10 minutes till cooked - mashed)
50g butter ( room temperature)
30g icing sugar
20g corn flour            }
15g custard powder   } original recipe is 35g all corn flour
25g milk powder

1)  For Filling: Combine filling and mix together.   Chill in the fridge for 20-30 minutes. Divide into 11 equal portions each ,roll into round balls.. Put in the fridge again.

2)  For Skin (dough):  Combine ingredients (A) and Ingredients (B) in a bowl, mix well.  Cover with a piece of cloth.  Proof for 30 minutes.

3)  Combine ingredients (C) in a big mixing bowl.  Add in no. (2), mix well. knead  for few minutes till the dough becomes not sticky, smooth and soft. Divide dough into 11 equal portions each (about 27g each).

4)  To Shape: Make into a round and then flatten it.  Ensure centre is thicker than the sides.. Put filling in the centre, seal edges properly. Place each bao onto a piece of paper cup liner. Repeat the rest till all are used up. Rest for 20 - 30 minutes.

5)  Steam over medium heat for 8 minutes or till cooked through.

 Note: Blend 30g carrot and 25ml water to extract the juice. Filter and discard the residue. Weigh the water and use only 50ml.


  1. Hi Veronica, nice looking bao, I love the filling. yum yum.

    Have a nice day

  2. Hi,
    I just tried your recipe. I added more water for the dough. I followed the orginal recipe for the filling and turned out very good. Your filling was not running because you changed corn flour to custard powder.

    Thank you for sharing.

  3. Ellen, thank you for your advice. I will use all corn flour in my next attempt.

  4. And about double the amount of the filling needed for each bun.

    Good day.

  5. Ellen Yimei, I am very interested in your end product, can you show me the pictures if you have. Thank you for your feedback.

  6. I have the end product pictures but have problem to attach them here. Can you tell me how?

  7. Ellen Yimei, you can post it to your May's corner (your food blog).Thanks .

  8. Hi Veronica, the filling looks good. What's wrong with it?

  9. ✖Rocker Teddy✖ , Thank you for dropping by my blog. Do you have an email address so that I can send the Chinese recipe to you.