Crystal Pearl Buns
Translucent, silky-smooth Chaozhou-style pastries filled with sweet red bean paste and salted egg yolk.
Ingredients
red bean paste (rolled into small balls)
500g
wheat starch
400g
cornstarch
25g
boiling water
400ml
salted egg (steamed, yolk removed and chopped)
1
Instructions
1
Step 1
Steam the salted egg until cooked, remove the yolk, chop it finely, and set aside.
2
Step 2
Roll the red bean paste into small balls and set aside.
3
Step 3
Mix the wheat starch with cornstarch, sift evenly into a deep bowl, add the boiling water and quickly stir to combine. Cover with a damp cloth for 5 minutes.
4
Step 4
Knead the wheat starch mixture into a soft dough, cut into small pieces and roll each into a thin wrapper. Place a small amount of salted egg yolk and a red bean paste ball inside, pinch into a ball shape, place on an oiled plate, and steam over water for 5 minutes until done.
