These homemade wholemeal lava breads are filled with a creamy salted egg yolk custard that melts beautifully. The wholemeal dough gives the bread a hearty, wholesome texture without feeling too heavy, while the salted egg yolk custard adds a rich, buttery aroma with the perfect balance of sweet and salty. Finished with a generous sprinkle of desiccated coconut, these soft, golden buns are wonderfully fragrant and irresistible straight from the oven.
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| Wanted to make steamed buns at first, but changed my mind and made this baked version instead |
Ingredients:
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Click here <<Get the Wholemeal Bread Recipe 全麦面包食谱>>
Optional: Desiccated Coconut
Salted Egg Yolk Custard Filling:
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Method:
1. Combine all the filling ingredients and mix well. Divide into smaller portions and freeze overnight.
2. Prepare the bread dough, you can use your usual bread recipe or Click here <<Get the Wholemeal Bread Recipe 全麦面包食谱>>. Wrap in filling and let it proof. Brush the top with milk, then top with desiccated coconut. Bake 180'C for 15 minutes.
