Salted Egg Lava with Mung Bean Peach Bun (aka Longevity Bao) Recipe (流芯荳蓉夀桃) with Papa Fung

This peach-shaped bun is traditionally served during birthdays for the elderly, symbolizing longevity. They are usually piled high and eaten at the end of the meal, to replace a traditional cake. There are many different fillings for this bun, but for this case, it's a gooey salted egg lava with mung bean, giving it different sweet textures.

Chapters:
0:00 Intro
0:17 Part 1: Filling
2:35 Part 2: Peach Bao
6:10 Part 3: Assembly
8:45 Finale

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LONGEVITY BAO RECIPE [流芯荳蓉夀桃食譜 ]
This recipe makes 40 peach baos. [製成四十隻]

INGREDIENTS [食材]
Bun [飽]
650g Pastry Flour [低筋麵粉]
150g All Purpose Flour [中筋麵粉]
100g Sugar [糖]
8g Yeast [依士]
8g Baking Powder [發粉]
30g Pork Fat [豬油]
400ml Water [水]
2 Slices of Beet [紅菜頭]
Some Matcha Powder [抹茶粉]

Filling [饀]
1kg Mung Bean Paste [豆蓉]
6 Salted Eggs [咸蛋]
80g Unsalted Butter [牛油]
70g Milk Powder [奶粉]
30g Custard Powder [吉士粉]
40g Icing Sugar [糖粉]

DIRECTIONS [製作]
Bun [飽]
1. Activate yeast by mixing sugar and some warm water, set aside. [依士加少許糖和暖水混合先激活備用。]
2. Combine pastry flour, all purpose flour and baking powder, sift onto table top. Create a well, add in water, sugar and yeast, mix until combined. Add in pork fat, mix until dough is smooth, cover, set aside for 10 minutes. [混合粉料過篩開穴，加糖和水先拌勻再加巳激活的依士再拌匀，撥入粉料搓揉成糰，加豬油搓揉至滑身，用保鲜膜包好放置十分鐘。]
3. Knead a few times, cover and set aside for another 10 minutes. [之後取出再搓一會，包好再静置十分鐘。]
4. Divide dough into even pieces (leave a little bit to make leaves later), shape into a ball, cover and set aside for 15 minutes. [取麵糰平均分成小粒(預留少許作葉子用)，搓成球状蓋好静置十五分鐘。]

Filling [饀]
1. Boil salted egg yolks (around 10 minutes), crush them, set aside. [咸蛋取王洗淨蒸熟壓碎備用。]
2. Combine milk powder and custard powder, add in crushed egg yolk, mix, add in icing sugar, mix until combined, add in melted butter, mix. [混合奶粉和吉士粉，加旦王蓉拌匀，加糖粉再拌匀加入牛油搓匀。]
3. Place mixture into the freezer for 20 minutes [將混合物放盆中抹平放氷柜雪二十分鐘。]
4. Divide it into the same number of pieces as bun, roll into balls, set aside [取出分成和飽皮冋等份量備用。]
5. Divide mung bean paste into the same number of pieces, flatten each piece and wrap it over the salted egg ball, set aside. [取豆蓉分成同等份量，壓扁包入咸蛋黃球，搓成球状備用。]

Assembly [組合]
1. Flatten dough balls into discs, middle is thicker, while sides are thinner. [取小麵糰檊成碟狀，需外面薄裏面厚些。]
2. Place filling ball into the dough disc and form a peach shape. [包入馅料掐成夀桃狀。]
3. With the left-over dough, mix it with a bit of match powder, roll it into a long thin cylinder, rip a piece and press to make a leaf shape. Score some lines on the leaf, set aside. [用留下的麵糰加少許抹茶粉搓揉成長條，分小粒搓成長形，用刮刀壓成薄片用刮刀鎅出葉紋備用。]
4. Dip leaf in water, stick it onto the peach bun (traditionally, each bun should have 2 leaves). [每個飽要二片葉子，葉子需沾水才黏在飽底两旁。]
5. Score a line down the middle of the bun to make it look more like a peach [用硬物在飽中間壓出一條紋。]
6. Cover and set aside in a warm place for 1.5 hours. [覆盖好放温暖處静置一個半小時。]
7. Meanwhile, cut 2 slices of beet, cook until boiling, take the beet juice, set aside to cool [同時用少許水煮紅菜頭，煮沸取汁液放涼備用。]
8. Once water reaches a boil, steam the buns for 7 minutes, and then turn off heat, and let it self-cook for 3 minutes. [水滾計蒸飽七分鐘，焗三分鐘。]
9. Before serving, flick some beat juice on the top of the bun to give it some colour, serve. [取出夀桃用牙刷蘸上紅菜頭汁弹上飽面，靚哂。]

#peachbun #longevitybun #shoubao

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Music/Sound Credits:
Epidemic Sound: Stone Cookies by Dusty Decks
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ

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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod

Видео Salted Egg Lava with Mung Bean Peach Bun (aka Longevity Bao) Recipe (流芯荳蓉夀桃) with Papa Fung канала Papa Fung's Kitchen