Salted Egg Yolk Custard Lava Wholemeal Buns 椰香奶黄流沙全麦面包

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.

Wanted to make steamed buns at first,
but changed my mind and made this baked version instead

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

Click here <<Get the Wholemeal Bread Recipe 全麦面包食谱>>

Optional: Desiccated Coconut 

Salted Egg Yolk Custard Filling:

4 Salted Egg Yolk, steamed and mashed

100g Butter, softened

60g Icing Sugar

2 tbsp Custard Powder

80g Milk Powder

40g Milk

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

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. 

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed.