Sesame ball with salted egg custard
Sesame ball with salted egg custard

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sesame ball with salted egg custard. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sesame ball with salted egg custard is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Sesame ball with salted egg custard is something that I have loved my whole life. They are fine and they look fantastic.

Great recipe for Sesame ball with salted egg custard. For the love of salted egg yolk and sesame ball, I happily combined both into this recipe. It's undeniably savory and creamy with a chewy crunch from the sesame ball. Flatten each dough ball, add custard filling onto the center, then wrap up until the filling is tightly sealed.

To get started with this recipe, we must first prepare a few ingredients. You can cook sesame ball with salted egg custard using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Sesame ball with salted egg custard:
  1. Take Dough
  2. Take 120 g (1 cup) glutinous rice flour / sweet rice flour
  3. Prepare 50 g (1/4 cup) granulated white sugar
  4. Get 90 ml (6 tbsp) hot water, adjust the amount accordingly
  5. Make ready 5 ml (1 tsp) vegetable oil
  6. Take water for dipping
  7. Make ready white sesame seeds for coating
  8. Make ready vegetable oil for deep-frying
  9. Take Custard filling
  10. Take 2 salted duck egg yolks
  11. Prepare 50 g (3 1/2 tbsp) unsalted butter, room temperature
  12. Make ready 50 g (1/2 cup) icing sugar
  13. Prepare 20 g (2 1/2 tbsp) milk powder
  14. Get 20 g (2 1/2 tbsp) custard powder

Sesame ball with salted egg custard granulated white sugar • glutinous rice flour / sweet rice flour • hot water, adjust the amount accordingly • salted duck egg yolks • unsalted butter, room temperature • icing sugar • milk powder • custard powder Heat oil in a shallow wok. Oil is ready for frying when a small piece of dough floats and has bubbles surrounding it when dropped in. Lower heat if oil temperature is too high. Fill with salted egg yolk custard or serve as a churro dip.

Steps to make Sesame ball with salted egg custard:
  1. Https://youtu.be/z-rjcbYRm3Q
  2. Make filling: Steam the egg yolks for 10 minutes, then mash them into fine crumbs. In a medium bowl, beat the butter until softened. Add the yolks and the remaining ingredients. Mix until smooth. Cover and refrigerate to firm for about 45 minutes.
  3. Divide the filling into 16 equal portions (about 11g each). Roll each into a smooth round ball. Keep them in the fridge until needed.
  4. To make dough: In a medium bowl, make a well on the center of flour. Add sugar into the center. Then pour half of the hot water onto the sugar to melt it.
  5. Stir everything until combined. Then gradually add more hot water as you mix, until the dough is smooth and not too dry or too sticky. If you overpour water and the dough becomes sticky, add a little more flour to fix the consistency.
  6. Knead the oil into the dough until well combined. Cover and let it sit for 10 to 30 minutes.
  7. Divide the rested dough into 16 balls. Cover the dough whenever possible so it does not dry out.
  8. Flatten each dough ball, add custard filling onto the center, then wrap up until the filling is tightly sealed. Roll in between your palms to make a smooth ball.
  9. Dip the ball into a bowl of water for one second. Transfer it into the bowl of sesame seeds to coat. Gently press to secure the seeds.
  10. Preheat enough cooking oil in a deep pot to 350°F or 180°C. Test fry with 1 sesame ball to determine the correct cooking time. The filling can spill out when overcooked so stand-by. Rotate the ball frequently to get an even-cook. It will brown slightly once done (mine took less than 8 minutes). Transfer to a plate lined with paper towel to catch any dripping oil. Continue frying the rest. Then serve while still warm.

Lower heat if oil temperature is too high. Fill with salted egg yolk custard or serve as a churro dip. The salted egg yolk custard oozed out of the croissant on the first cut, but remained thick enough to coat the pastry for a flavourful bite. It has a good balance of salty and sweet flavour so you don't feel overwhelmed. The croissant itself was soft and chewy, but not tough with a good buttery fragrance.

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