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.
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Salted egg yolk buns are a delicious baked treat often found in Chinese pastry shops, especially popular in Guangdong Province. The outer shell is made from flour, butter, and sugar, while the filling consists of salted egg yolk, butter, and sugar. The process results in a crispy, sweet shell and a rich, creamy filling, offering a delightful combination of textures. Rooted in baking traditions, salted egg yolk buns are beloved by many. This classic treat is not only simple to make but also showcases a complex flavor profile, making it a must-try delicacy.
1.Ingredients Needed and Substitutions
To make delicious salted egg yolk buns, you'll need the following ingredients:
Main Ingredients:
Bread Flour: This is the primary ingredient for the dough, providing structure and elasticity.
Whole Milk: Adds moisture and improves the texture, making the dough softer.
Pork Floss: Used as a filling to enhance the buns with savory flavor and texture.
Granulated Sugar: Balances the sweetness of the dough and filling, enhancing the overall taste.
Yeast: Helps the dough rise and creates a light, fluffy texture.
Butter: Adds fat to the dough, enriching the flavor and texture.
Salted Egg Yolks: The key filling ingredient, providing a unique salty flavor and aroma.
Salad Dressing: May be used to season the filling, adding flavor and creaminess.
Dried Cheese Powder: Can enhance the filling with a cheesy flavor and texture.
Salt: Balances the flavors of the dough and filling, highlighting the other ingredients.
Substitutes:
Bread Flour: All-purpose flour can be used, but it will affect the dough's elasticity and fluffiness.
Whole Milk: Plant-based milk, such as soy or coconut milk, can be used, though the taste and texture will differ.
Butter: Plant-based butter or oil can be substituted, but it will change the texture and flavor.
Salted Egg Yolks: Other salty fillings, like pork floss or salted egg whites, can be used as alternatives.
Salad Dressing: Other sauces or seasonings can be chosen based on personal taste.
Dried Cheese Powder: Other dairy products or cheese can be used, but the flavor will vary.
2. What Makes Egg Yolk Buns Soft and Fluffy
To achieve soft and fluffy egg yolk buns, the key lies in the fermentation of the dough and steaming techniques. Here are some of my tips:
Tips for Dough Fermentation
Yeast Activity: First, ensure that your yeast is fresh. Activate the yeast with warm water to maximize its effectiveness, allowing the dough to rise fully.
Temperature and Time: During fermentation, maintain an environment temperature between 28-35°C (82-95°F), which is optimal for yeast activity. Control the fermentation time to 1-2 hours, until the dough has doubled in size.
Dough Handling Techniques
Kneading Well: Mix the high-gluten flour, granulated sugar, salt, and yeast, then add warm milk. Knead until the dough is smooth and elastic. This step is crucial for the texture of the egg yolk buns.
Adding Butter: Once the dough is formed, add softened butter at the right time and continue kneading until the butter is fully absorbed. Butter not only enhances the flavor but also makes the dough softer and fluffier.
Steaming Tips
Preheat the Steamer: Make sure the water in the steamer is boiling before adding the buns. This prevents temperature fluctuations that could affect their fluffiness.
Adjust Steaming Time: Adjust the steaming time based on the size of the buns; typically, medium-sized egg yolk buns require 15-20 minutes of steaming.
Maintain Sufficient Steam: Ensure there’s enough water in the steamer to produce plenty of steam, which helps keep the buns fluffy.
3. What Does the Egg Yolk Bun Taste Like?
Baked egg yolk buns have a light, fluffy texture with a hint of sweetness. The molten filling is sweet and has a creamy consistency, enhanced by the finely ground egg yolks, which add a subtle graininess. The unique richness of the duck egg yolks imparts a distinctive and enticing egg flavor, making these buns especially appealing.
4. What If I Want Egg Yolk Buns Without Filling?
If you'd like to make egg yolk buns without filling, the process is quite simple. You can follow the original recipe by mixing bread flour, whole milk, yeast, butter, granulated sugar, and salt to form a dough. Just skip the filling ingredients like meat floss, salted egg yolks, salad dressing, and powdered cheese.
5.Tips for Success
Choosing High-Gluten Flour
Using high-gluten flour is essential due to its high protein content, which gives the dough elasticity and strength. This is crucial for the fluffiness and shape retention of egg yolk buns.
Proper Use of Yeast
Activating Yeast: Activate the yeast with warm water, ensuring the water temperature isn’t too high to avoid killing the yeast.
Fermentation Environment: Maintain a fermentation temperature between 28-35°C, which is the optimal range for yeast activity.
Techniques for Kneading Dough
Kneading Thoroughly: Mix the flour, sugar, salt, yeast, and water, then knead until the dough is smooth and elastic.
Adding Butter: Once the dough is mostly formed, incorporate softened butter and continue kneading until it is fully absorbed. This step enhances the softness and flavor of the egg yolk buns.
Fermentation and Relaxation of Dough
Second Fermentation: After the first fermentation, divide the dough into smaller pieces and allow for a short resting period. This makes it easier to roll out and fill.
Time Control: Monitor the dough’s fermentation closely to avoid over-proofing, which can cause the egg yolk buns to collapse.
Preparing the Filling
Handling Salted Egg Yolks: Ensure that the salted egg yolks are dry and moisture-free. You can take them out in advance to let them warm up.
Even Distribution: When filling the buns, distribute the filling evenly to prevent one side from being too heavy, which can cause the egg yolk buns to lose their shape.
6.Serving Suggestions
Recommended Pairings
Soy Milk or Milk:
Pairing egg yolk buns with a cup of hot soy milk or milk is a classic breakfast combination. The richness of soy milk and the creaminess of milk complement the sweetness of the buns beautifully.
Tea:
In Guangdong, egg yolk buns are often served as part of dim sum. Enjoying them with a pot of Tieguanyin or Pu-erh tea not only aids digestion but also provides a relaxing experience.
Fruit:
Fresh fruits like grapefruit, oranges, or strawberries can serve as a delightful dessert after the buns, adding a boost of vitamins and balancing the flavors.
Eating Recommendations
Serve Hot:
Egg yolk buns are best enjoyed right after steaming, when the outer skin is softest and the filling is most flavorful.
Moderate Consumption:
While delicious, egg yolk buns are relatively high in calories, so it's advisable to consume them in moderation to avoid excess caloric intake.
Variety in Fillings:
Experimenting with different fillings, such as lotus seed paste or red bean paste, can cater to diverse tastes and preferences.
Storage Tips:
If not consumed immediately, egg yolk buns can be refrigerated. However, it's best to reheat them the next morning to maintain their texture and flavor.
Special Considerations for Specific Groups
For Diabetics:
Choose sugar-free or low-sugar versions of egg yolk buns, and be mindful of total carbohydrate intake.
For Children:
Cutting the buns into smaller pieces can make them easier for kids to enjoy.
7.How to Store and Reheat Egg Yolk Buns
To store any leftover egg yolk buns, place them in a sealed bag or airtight container and store them in the refrigerator. This helps extend their shelf life and prevents spoilage.
When you're ready to enjoy them, take the refrigerated buns out and let them come to room temperature. You can then choose one of the following methods to reheat the buns:
Oven: Preheat your oven to a suitable temperature and bake the buns until the exterior is golden and crispy, while the inside is warmed through.
Microwave: Use medium to low power to heat the buns, being careful not to overheat them, as this can make the buns dry.
Skillet: Heat the buns in a skillet over low heat until they are golden brown. This method allows for flexible reheating while maintaining their texture and flavor.
Remember to avoid reheating the buns multiple times, as this can negatively affect their taste and quality.
8.More Delicious Bread and Dessert Recipes to Try
Red Bean Buns (Dou Sha Bao, 豆沙包)
Homemade Baozi(Chinese Steamed Buns)
Delicious Salted Egg Yolk Buns: A Detailed Step-by-Step Recipe
Get ready to roll up your sleeves and make these delectable buns! If you enjoy our recipes, don't forget to subscribe to our official email list for continuous updates on more high-quality content!
INGREDIENTS
MAIN INGREDIENTS
- 200g all-purpose flour
- 140g whole milk
- 12 salted egg yolks
- 50g pork floss
ACCESSORIES
- 40g granulated sugar
- 2g active dry yeast
- 25g butter
- 80g mayonnaise
- 20g dry cheese powder
- 2g salt
DIRECTIONS
STEP 1
Combine all ingredients except for the butter in a stand mixer and knead until a smooth dough forms.
STEP 2
Add the butter and knead on low speed for 2 minutes, then increase to medium speed for an additional 3 minutes.
STEP 3
Place the kneaded dough in the oven to ferment until it has doubled in size.
STEP 4
Once fermented, punch down the dough, divide it into 6 pieces, and roll them into balls. Let them rest for 20 minutes.
STEP 5
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.
STEP 6
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.
STEP 7
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.
Frequently Asked Questions:
1.How many calories are in a molten egg yolk bun?
Based on the ingredients used in this recipe, one egg yolk bun contains approximately 1702.5 calories. This estimate is based on the average calorie content of common ingredients, so the actual calorie count may vary depending on the specific brands and methods used.
2.What is the purpose of beating the egg yolk?
Beating the egg yolk makes it smoother and more refined. Initially, the yolk is a dense mass, but after beating, it achieves a uniform texture similar to fine sand. This allows it to blend better with fillings like meat floss and salad dressing, ensuring an even flavor in every bite.
Additionally, beating releases more aroma from the yolk. During the process, the fats and flavor compounds within the yolk are fully activated, effectively "awakening" its fragrance.
Finally, beaten yolk is easier to work with during the filling process. It won't clump together but rather distributes evenly within the filling, ensuring that each bite of the bun captures the delicious flavor of the yolk.
3.Why didn’t my egg yolk buns rise?
There could be several reasons why your egg yolk buns didn't rise. One common cause is insufficient fermentation time or improper temperature, which affects the yeast's activity in the dough and consequently its ability to rise. Additionally, the water-to-flour ratio in the dough needs to be accurate; too dry or too wet can hinder the fermentation and rising process.
Furthermore, over-kneading or under-kneading the dough can also prevent proper rising. Over-kneading can damage the gluten structure, preventing air bubbles from forming, while under-kneading might lead to inadequate mixing of ingredients, affecting fermentation.
Lastly, if the yeast is inactive or expired, the buns won't rise. It's important to ensure the freshness and quality of the yeast to guarantee proper fermentation.
To achieve a well-risen egg yolk bun, pay attention to fermentation time and temperature, maintain the correct dough ratios, knead appropriately, and use high-quality yeast.
4.Can I make egg yolk buns without yeast?
Yes, even without yeast, you can still make egg yolk buns using several alternative methods:
Using Baking Powder: Baking powder is a common leavening agent that can be used instead of yeast. It works through a chemical reaction that produces carbon dioxide, helping the dough rise.
Recipe Adjustment: Add an appropriate amount of baking powder (usually 1 teaspoon per 250 grams of flour).
Note: Dough leavened with baking powder rises quickly, so control the fermentation time to avoid over-rising.
Using Baking Soda and Acidic Ingredients: Baking soda (sodium bicarbonate) can react with acidic ingredients (like yogurt, lemon juice, or vinegar) to produce carbon dioxide, aiding fermentation.
Recipe Adjustment: Add an appropriate amount of baking soda along with sufficient acidic ingredients.
Note: The ratio of baking soda to acidic ingredients should be balanced; too much can leave an acidic taste in the dough.
Using Yogurt or Sourdough Starter: Yogurt or a sourdough starter can also be used to ferment the dough, though this method requires more preparation time.
Yogurt Fermentation: Mix yogurt with flour and water, then let it sit in a warm place to naturally ferment.
Sourdough Fermentation: Use a sourdough starter as a leavening agent; this method is more traditional but requires advance preparation and cultivation of the starter.
Tip:
When using these alternative fermentation methods, you may need to adjust the dough's recipe and process to achieve the best rising effect and texture. Monitor the fermentation status of the dough and make timely adjustments as needed.
Recipe analyzer
- Recipes: Egg Yolk Bun Recipe
- Main Ingredients:4
- Servings per recipe:1
- Servings size:640 g
-
Energy (calories)：956 kcal
-
Protein：37.53 g
-
Fat：11.69 g
Why gray?
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Carbohydrates：170.26 g
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Protein: 16%156 kcal
-
Fat: 11%103 kcal
-
Carbohydrates: 73%697 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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