Runny Custard Buns: Salted egg yolk custard buns

 Soft buns with runny custard, I know that you will love it ^^.

When I told my brother that I made salted egg custard buns, he asked me "Is it a savoury dish ?", Well, I didn't know what to answer, haha. As this custard filling is so creamy and lightly sweet, (Actually, I think it's on a sweet not savoury side). 
This time I use a mixture of bread flour and cake flour for making the steam bun dough, as they are easier to find than pastry flour. Because this is a small recipe I hand knead it, but if you make double (or triple, haha) you can use the stand mixer and it will make your life easier. But the most important point is the filling. You have to freeze it until solid (overnight is the best) and keep it cool or the time. Because when it's solid, you can cover it neatly with the dough and it will runny beautifully after steaming. 
For the steaming time, test it with 1-2 pieces because if it too hot the filling will fully cooked and it won't runny at all.

Runny Custard Buns

Makes 20 small buns

Filling 
65g ....................... Egg yolks
30g ....................... Granulated sugar
5g ......................... Custard powder
50g ....................... Unsalted butter, melted and cool
3 ........................... Salted egg yolks 
.............................. Pinch of salt

Steam bun dough
140g ..................... Cake flour
35g ....................... Bread flour
5g ......................... Baking powder
2.5g ...................... Instant yeast (about 3/4tsp)
1g ......................... Salt
26g ....................... Granulated sugar
105g ..................... Water
9g ......................... Rice bran shortening (non-hydrogenated rice barn oil shortening)
.............................. Rice bran oil for oiling the bowl

Make the salted egg yolk custard filling:

 Mix the egg yolks, sugar, custard powder and pinch of salt together.

 Grate the salted egg yolks until fine.

 Mix into the bowl with melted butter.

 Pass through a sieve.

 Pour into a pan, and freeze overnight.

 Mix the water with sugar and salt.

 Mix both of the flour with baking powder and instant yeast together.
Pour the water and sugar mixture into the bowl and mix to combine.

 Remove from the bowl.

 Knead until combine.

I use Rice bran shortening (non-hydrogenated rice barn oil shortening).

 Knead the shortening into the dough.

 Knead until smooth.

 Pour the oil into a bowl.

 Cover with plastic wrap and let it rest for 30 minutes.

 Then divide into 20 pieces, and cover with damp cloth.

 Cut the filling into 20 pieces.

 Roll the dough into 8-9 cm.
Place the filling into the center.

 Seal the dough.

 Seal it tightly.

 Place over a piece of baking paper.

Let it rest for 15 minutes (cover with damp cloth or plastic wrap).
Steam for 3-5 minutes.
Serve hot, and enjoy!

Runny Custard Buns: Salted egg yolk custard buns