For the longest time I've dreamed of making this kind of Chinese bao that I've seen (and eaten lots of!) in Dim Sum 點心 restaurants, where the heat of steaming gracefully splits the top of the snowy bao, allowing the luscious filling to peek temptingly out. But, alas, it was not as easy one would suppose. I've previously attempted a few times to make this kind of bao with ammonia powder and, as of yet, have been happy with the results ;(
So, anyhoo, I recently discovered and tried making a recipe that makes this cracked bao without ammonia powder and this is the record of that rather bumpy food journey. Tho (myself) was fraught with doubts all the way thru, these Salted Egg Yolk Custard Bao 鹹蛋黃奶黃包點心 turned out beautifully perfect: the bun so gorgeously soft, airy and light with a naturally cracked top and the scrumptious salted egg yolk custard filling just peeking through in all its golden glory. Me so happy...hey guys, it's dim sum time!
