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Salted Egg Yolk Lava Bun
Singaporean loves salted egg yolk. From pasta, fish skins, cookies, fries, meat and even bubble tea! We simply love salted egg yolk in everything. This recipe was inspired by the curry croquettes bun I saw in BreakTalk. The thought of making a sweet bun dough from scratch is quite intimidating and it is really time consuming! So I came up with the idea of using our white bread to replace the dough and coat it in eggs and breadcrumbs to resemble the croquette texture. And tadaah! Here we are, a salted egg yolk lava bun which is cheap and easy to make and it makes a prefect snack for party! The salted egg yolk filling can be freeze up to 3 months in the freezer. Sometimes I even use it to make french toast and molten lava custard bun. PS. Salted egg yolk is highly addictive. So remember to eat in moderation!
Course Snack
Cuisine Local
Prep Time 25 mins
Cook Time 20 mins
Servings
people
Ingredients
Bun
Salted Egg Filling
Course Snack
Cuisine Local
Prep Time 25 mins
Cook Time 20 mins
Servings
people
Ingredients
Bun
Salted Egg Filling
Instructions
Salted Egg Filling
  1. Put all the ingredients in a large bowl, mix well into a smooth paste.
  2. Pour the salted off yolk mixture on to a rectangular tray lined with parchment paper. Spread evenly and leave in freezer to chill for 1 hour.
  3. When the mixture sets after 1 hour, slice the mixture into even square and set aside for use.
Bun
  1. Using a round shape cutter, cut a circle out from the white bread slices.
  2. Brush the edges of the bread with some beaten egg.
  3. Place the salted egg yolk fillings in the centre of the white bread and seal tight with another slice of bread.
  4. Coat the bead with beaten eggs and breadcrumbs.
  5. Deep fry for 2-3 mins or till bun turns golden brown.
  6. Drain excess oil on paper towel.
  7. Dust some icing sugar over the buns. Enjoy!
Recipe Notes

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