Steam the salted duck egg yolks until cooked, then mash them thoroughly.
Melt the unsalted butter.
Combine the mashed salted duck egg yolks, melted unsalted butter, powdered sugar, custard powder, milk powder, evaporated milk, and coconut cream. Mix well until smooth.
Chill the filling in the refrigerator until firm, then divide into small balls of approx. 15-20g each.
In a large bowl, combine the all-purpose flour, wheat starch, sugar, baking powder, and instant dry yeast.
Gradually add the warm milk and vegetable oil to the dry ingredients. Knead until a smooth dough forms.
Cover the dough and let it rest in a warm place for about 30-60 minutes, or until it doubles in size.
Punch down the dough to release air. Divide it into equal portions of approx. 25-30g each.
Roll each dough portion into a flat, round wrapper.
Place a chilled custard filling ball in the center of each wrapper.
Gather the edges of the dough and seal tightly to form a bun.
Place the buns on parchment paper squares in a steamer.
Steam the buns over high heat.
Serve immediately.
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