Preparation of the recipes

Bun Dough

• 1

  Add yeast and sugar into lukewarm water. Mix well.

• 2

  Weigh dry ingredient and mix well. Add yeast solution. Mix well until no more powder observed.

• 3

  Add in butter. Mix well and rest for 10 minutes.

• 4

  Transfer dough into mixer, attach with dough hook attachment, mix until smooth dough form. Proof until double in size (1-1.5hr).

• 5

  Portion into 40-45g dough size.

Salted Egg Custard Filling

• 1

  Blend baked salted egg yolk until fine powder.

• 2

  Soak gelatin in water for 3 minutes or until soft.

• 3

  Melt butter on stove. Add sugar, milk, milk powder and custard powder. Mix well before adding salted egg yolk powder and softened gelatin.

• 4

  Mix mixture over double boiler to ensure gelatin is fully dissolved.

• 5

  Sieve mixture to ensure all ingredients are well dissolved.

• 6

  Chill in fridge before use.

• 7

  Weigh and portion salted egg custard filling to 20g each. Wrap 8-10g of Popping Boba within salted egg filling.

• 8

  Set aside.

Assemble

• 1

  Flatten bun dough into circular shape.

• 2

  Wrap salted egg yolk filling with bun dough. Ensure dough is sealed well.

• 3

  Let dough rest for 20 minutes.

• 4

  Place bun in preheated steamer and steam for 8 minutes.

• 5

  After 8 minutes, off steamer and rest bun in steamer for 2 minutes.

• 6

  Serve hot.