Egg Yolk Bun Recipe
I remember when I was a child, my grandmother loved making those golden, irresistible salted egg yolk buns during the holidays. Just one bite would fill me with happiness! Today, let me take you on a journey to rediscover this classic dish and share an amazing recipe for salted egg yolk buns, so that love and deliciousness can cross mountains and seas to reach you.
INGREDIENTS
- 200g all-purpose flour
- 140g whole milk
- 12 salted egg yolks
- 50g pork floss
DIRECTIONS
Combine all ingredients except for the butter in a stand mixer and knead until a smooth dough forms.
Add the butter and knead on low speed for 2 minutes, then increase to medium speed for an additional 3 minutes.
Place the kneaded dough in the oven to ferment until it has doubled in size.
Once fermented, punch down the dough, divide it into 6 pieces, and roll them into balls. Let them rest for 20 minutes.
Spray the salted egg yolks with white wine and bake at 180°C (350°F) for 10 minutes. After cooling, crush the yolks and mix them with the meat floss and salad dressing. Divide this filling into 6 portions and roll into balls.
Take a piece of dough, flatten it, and wrap it around a portion of filling. Pinch to seal and roll into a ball. Coat with cheese powder and place in a mold. Allow for a second fermentation in the oven until it doubles in size.
Preheat the oven to 180°C (350°F) for 10 minutes. Bake the buns for 20 minutes at 180°C (350°F) until golden brown.