Egg Custard Lava Molten Pau 流沙包

Egg Custard Lava Molten Pau 流沙包

From CHATGPT

5 salted egg yolks (steamed and mashed)

80 g unsalted butter, softened

50 g icing sugar

30 g milk powder

20 g corn starch

70 g dairy whipping cream

25 g sweetened condensed milk

20 g full cream milk

Instructions

Steam the salted egg yolks for 8–10 minutes until fully cooked. Mash them into a fine paste.

Beat the softened butter and icing sugar until smooth.

Add the milk powder and corn starch. Mix until well combined.

Add the mashed salted egg yolks, condensed milk, whipping cream, and full cream milk. Mix until smooth and creamy.

Refrigerate the mixture for 1 hour until it firms up.

Divide into 16 equal portions (about 25 g each) and roll into balls.

Freeze the balls on a lined tray for 2 hours, then transfer them to an airtight container or freezer bag.

To Use

Do not thaw the filling.

Wrap each frozen filling ball with the bun dough.

Proof the buns as usual.

Steam for 10–12 minutes over medium heat.