Salted Egg Yolks Custard Pau

I just cannot resist to try it, when I saw this lau sar pau at Jeannie’s blog. The pau is indeed soft & fluffy and quite satisfy with the taste the filling too. However, the filling were all leaking out during the steaming. It happened to all my pau :(  I’m not too sure, maybe it could be that I put too much filling.

I have a hard time during the photo snapping, for the first picture, I stacked up the pau (cover up the leaking part) so you can see the beauty side part only. :) And .... here is the ugliest side of pau below :(

For the filling - recipe in half with modification

55 gr Butter, room temperature
40 gr Salted egg yolks (around 3 yolks)
55 gr Caster sugar
1 tsp Vanilla extract
20 gr Corn flour
20 gr Full cream milk powder
40 gr Whipped Cream

- Start by steaming the egg yolk for 8-10 minutes or until cooked, let it cool and mash.
- Cream the butter, sugar, vanilla and salted egg yolks slightly and mix in the rest ingredients. Refrigerate the mixture until firm.
- Portion into balls. Keep refrigerated until needed.

Pau Doughreduced size of recipe
(adapted from Cooking Pleasure)

250 gr Pau flour
1 tsp Instant yeast
3/4 tsp Double action baking powder
30 gr Caster sugar
140 ml lukewarm water
30 gr caster sugar
1/4 tsp vinegar (I omitted)
1 tbsp shortening

Method: (Using a Dough Mixer or Hand Knead)
- Combine all the ingredients (except shortening) in a mixing bowl. Knead until soft about 5-10 minutes. Then add in the shortening, continue to knead until soft, smooth and elastic.
- Shape into a ball and cover dough with a damp cloth and let it rest for about 20-30 mins or until double in size.
- Knock down dough to expel some air, transfer to a lightly floured surface and cut into 25 gr each.
-Shape each into a ball, flatten it, wrap each piece with filling dough and seal the bun with round on top.
- Place the pau onto a piece of greaseproof paper. Proof it for another 15 mins.
- Steam the pau over the high heat for about 10 mins (** it is advisable to adjust the steaming based on the pau size - updated 02/06/13).
- Switch off and leave paus for a further 3 minutes before uncovering to cool on rack. (This is to prevent wrinkle, rough skin).
- Best serve while it hot.

Yields : 16 pcs

I am definitely making this again but will reduce the amount filling, hopefully the filling will not ooze out on its own, and get a perfect shape of pau too :)


  1. Wow,looks so good. I can gobble up 2 at one go.

    1. Hahahaha Cheah, thanks. Ya, it's not for high cholestrol, I would like to gobble up more too :)

  2. Thank you DG for your submission. I like your lau sar pao! But it's hard to get salted duck egg yolks here.

    The leaking of fillings could be because you left them in the steamer for too long, I am just guessing. I recently baked siew baos, they were ok at 20min in the oven but I baked for 5 more min to get them browner, and the skins exploded like volcano craters, with all the char siew fillings oozing out! :)

    1. Miss B, thanks for the hosting, if not for this event, I may keep delaying try this recipe too (my recipe list to do getting too long :))

      You maybe right, thanks for the tips. I never think of that, maybe I should just reduce the timing since my pau made in smaller size. I updated in note of this recipe.

  3. I like this pau so much! Been wanting to make but never got to do it! U just reminded me again... the one I had in the hotel had melted filling - so delicious!

    1. Ya ya ya .... how I wish my pau can just have that melted filling, who knows it exploded before it is being served. hahahhaaha ......

  4. Ya, I had a few leaking on me too...but the taste was your filling very soft? Thanks for the shoutout:)

  5. Yes, the taste was good, filling was soft too, just don't know why no lava texture. Maybe next time, should make more dillute like yours. :)