Lao Sa Bao Salted Egg Custard Toast

Ingredients

• 45 g salted egg yolks (approximately 4 yolks; steamed and mashed)
• 60 g unsalted butter (softened)
• 30 g sugar
• 20 g milk powder
• 15 g cornstarch
• 2 g salt
• 40 ml heavy cream
• 8 slices white bread (milk bread also works well)
• 1 egg (for egg wash)

Steps

1. 1

   Steam the salted egg yolks until cooked through, then mash them thoroughly into a fine paste.

2. 2

   In a mixing bowl, combine the mashed salted egg yolks with softened unsalted butter, sugar, milk powder, cornstarch, salt, and heavy cream.

3. 3

   Mix all the ingredients together until they form a smooth, uniform custard spread.

4. 4

   Lay out the slices of white bread. Spread a generous amount of the salted egg custard paste onto four of the slices.

5. 5

   Cover each spread-covered slice with a second slice of bread to create a sandwich.

6. 6

   Beat one egg to create an egg wash and brush it over the top of each sandwich (optional, for color).

7. 7

   Bake the sandwiches in an oven or air fryer until the bread turns golden brown and crispy on the outside and the custard inside is molten.

Notes

This recipe simplifies the traditional bao-making process by using bread slices while maintaining the signature 'molten' texture of the salted egg filling. The creator suggests it takes about 10% of the effort of making traditional buns.

Nutrition per serving

• breakfast
• snack
• dim sum
• salted egg
• toast
• fusion
• baked