Cupcake with Salted Egg Yolk – Bánh Bông Lan Trứng Muối
By Helen Le Published:
- Prep:
20 mins
- Cook:
15 mins
- Ready In:
35 mins
- Yield:
24 mini cupcakes
I first tried these cupcakes in Vung Tau, a beach city about 100km from Saigon and was really impressed with the taste of it. They were not baked in the oven but made with a special mold set on top of a charcoal stove. They are soft and moist and have the perfect balance between sweet and savory with the salted egg yolk on top. I adapt the recipe using mini-muffin tin instead of the traditional mold and bake in the modern oven.
- Cuisine: Southern Vietnam
- Course Traditional Cake (Bánh)
- Skill Level: Moderate
Ingredients
-
12
salted eggs
-
1/4 cup
cooking wine
-
1 slice
gingersmashed
-
180 g
all-purpose flour=6.35 oz, = ~1+1/3 cup
-
1.5 tsp
baking powder
-
1/4 tsp
salt
-
120 g
butterat room temperature, =4.23 oz, = ~1/2 cup
-
120 g
granulated sugar=4.23 oz, = ~1/2 cup
-
2
eggs
-
1.5 tsp
vanilla extract
-
120 ml
milk1/2 cup
Instructions
-
Preheat the oven to 100°C (212°F). Crack the salted eggs and separate the yolks. Place the yolks in a bowl and add enough cooking wine to cover. (Add a slice of smashed ginger if you use salted duck eggs to reduce the strong odor). Set aside for 10 minutes.
-
Arrange the yolk on a baking tray lined with aluminim foil or parchment paper and brush with vegetable/sesame oil. Bake at 100°C (212°F) for 15 minutes. Then leave to cool and cut each in half.
-
Turn the oven to 165°C (330°F). In a small bowl, whisk flour, baking powder and salt together, set aside.
-
In a large bowl, beat butter until it “flies” and stick to the side of the bowl. Gradually add sugar and beat with an electric mixer on medium speed until the butter turns pale and fluffy, occasionally scrape down the bowl.
-
Beat in eggs, one at a time. Add vanilla extract.
-
Add 1/4 of the flour mixture. Mix gently just until you see no white color of flour. Then add 1/3 of the milk. Mix until combined. Continue with another 1/4 of the flour, and then 1/3 of milk until finish.
-
Brush/Spray the mini-muffin tin with oil or line with paper liners. Divide batter evenly among the mini-muffin cups. Bake for about 8 mins.
-
Then top each cupcake with half of the salted egg. Return to the oven and bake for another 7-10 minutes. or until a toothpick inserted in the center comes out clean.
TIPS:
-Make sure all ingredients are at room temperature (Take eggs, butter and milk out of the fridge 1-1.5 hours before baking.
-You can add Chinese sausages, smiling cow cheese for topping instead of salted egg yolk.
-Baking time varies depending on size of muffin tin (20-25 mins for medium size and 30 minutes for large size)
Ngoài trứng muối có thể cho thêm phô mai, lạp xưởng, ruốc bông hay vài cọng ngò. Nếu nướng bằng khuôn muffin vừa/lớn, thời gian nướng sẽ lâu hơn (khoảng 20-25 phút tùy cỡ khuôn)