with chef Alex Zheng from Fortuna Hanoi Hotel

This week, indulge yourself in a sweet yet simple to make dessert - salted egg custard buns. The dish is brought to you by chef Zhang.

Ingredients: serves 6

For the wrapper:

600g wheat flour

120g sugar

8g yeast flour

12g baking powder 12gr

500g water

For the fillings:

10 pcs salted egg

75g cooking oil

150g sugar

20g powdered milk

100g carnation condensed milk without sugar

Method:

- Cook the egg yolk for 10 minutes and then crush.

- Put the other ingredients in the pan, then knead together and refrigerate in the freezer while making the wrapper.

- The filling of salted eggs will melt when the buns are steamed.

For the wrapper:

- Mix wheat flour, sugar, yeast flour, baking powder and water evenly.

- Knead into a long piece of dough and cut into pieces about 2-3cm. Place the dough on a flat surface and make circular wrappers to put the salted egg filling inside.

- Take the fillings (medium size), put in the middle then mould the dough together. Place the bun in the steamer for one hour to allow the flour to bloom.

- Boil water, put buns into the steamer for 6-7min with medium heat. Then leave them in the steamer for 2-3min and they are ready for serving.