Discover the secret to making mouthwatering kim sa bao buns - Mytour

Making kim sa bao buns may seem daunting, but it's actually simple and straightforward. Anyone can master it with ease and succeed on their first try. Follow the detailed step-by-step guide from Mytour below to become a pro

1. Kim Sa Bao Buns - The Irresistible Delight

Kim sa bao buns are a special kind of bun with a fragrant and mildly sweet filling that's irresistibly delicious. Originating from Hong Kong, these buns have gained immense popularity in Vietnam in recent years. Just 1-2 buns paired with a glass of soy milk will give you the energy boost you need to kickstart your day.

Prepare the filling and dough in advance for long-term storage. Simply steam them before consumption, and they're ready to enjoy. Don't miss out on the following instructions!

Photo: @thuyanhkitchen

2. How to Make Kim Sa Bao with Salted Egg Filling

Prepare the Ingredients

Kim Sa Filling

• 5 salted egg yolks
• 30g fragrant powdered milk (the more fragrant, the tastier the buns)
• 45g sweetened condensed milk
• 50g unsalted butter
• 50g coconut cream (can be substituted with unsweetened fresh milk)

Bun Dough

• 250g Red pumpkin
• 5g Instant yeast
• 50g Sugar
• 250g Unsweetened fresh milk
• 450g All-purpose flour
• 50g Cornstarch
• 50g Vegetable oil

Photo: Collected

Processing Steps

Step 1: Making Kim Sa Filling

• Rinse salted egg yolks under gently flowing water to remove all egg whites and to make the yolks cleaner. If there's still a fishy smell, you can rinse them with a bit of white wine, then rinse again with clean water
• Steam the eggs for 10-12 minutes. Once cooked, remove from the steamer and let cool completely
• Place the salted eggs in a bowl and mash them with a spoon/plate until smooth
• Add condensed milk, unsalted butter (softened at room temperature) into the bowl. Use a whisk to mix all ingredients into a smooth mixture
• Add coconut cream, powdered milk into the bowl and continue mixing until well combined
• Transfer the mixture to the freezer for at least 12 hours or until the filling is firm

Photo: Collected

Step 2: Making Kim Sa Bun Dough

• Peel and dice the red pumpkin, then steam until soft. Mash or blend with unsweetened fresh milk
• In another bowl, mix all-purpose flour, cornstarch, yeast, and sugar. Then add the mashed red pumpkin mixture, vegetable oil, and mix well
• Knead the dough: Use a mixer to combine the mixture at low speed (about 2-3 minutes). Then increase to medium speed and continue kneading for 8-10 minutes until the dough forms a smooth, elastic, non-sticky ball
• If you don't have a mixer, knead the dough by hand, folding and pushing the dough away from you. Rotate the dough 90 degrees and repeat folding 10-15 times (about 15 minutes), until the dough becomes smooth, elastic, and non-sticky
• Shape the dough into a round ball, wrap it tightly with plastic wrap, and let it rest for 5 minutes

Photo: Collected

Step 3: Forming the Buns

• Take the filling out of the freezer, divide it into evenly sized balls, about 15g each
• Divide the dough into small pieces, about 30-40g each
• Shape the dough into round balls and roll them out thinly (make the edges thinner so the buns won't have too much dough when wrapped and the filling will be more evenly distributed)
• Place the filling in the center and quickly wrap the bun tightly
• Place the buns on a tray, cover them tightly with plastic wrap, and let the dough rest for 5 minutes

Step 4: Steaming the Buns

• Bring water to a boil, then reduce to medium heat
• Place the buns in a steamer, cover with a cloth to prevent steam from dripping onto the buns
• Steam for about 7-8 minutes, then turn off the heat and let the buns sit in the steamer for about 2 minutes. Steaming for just enough time ensures the buns have cooked through evenly and the dough is fully cooked

Photo: @lemon.174

Note: Larger buns will require longer steaming time, but avoid steaming for too long as overcooked filling will not flow or the buns may burst and not look appealing.

If you don't like red pumpkin, you can extract carrot juice and use it instead of unsweetened fresh milk. Alternatively, use Wilton or Americolor gel colors to achieve beautiful bun colors. Mix a little yellow and red with milk to get orange color before kneading the dough.

3. How to Make Kim Sa Buns with Durian Flavor

Prepare the Ingredients

Kim Sa Filling

• 3-4 salted egg yolks
• 55g durian flesh, mashed (seeds removed)
• 20g fragrant powdered milk (the more fragrant, the tastier the buns)
• 30g sweetened condensed milk
• 40g unsalted butter
• 40g coconut cream

Bun Dough

• 325g All-purpose flour
• 3g Instant yeast
• 35g Sugar
• 140ml Unsweetened fresh milk
• 30ml Vegetable oil
• 1 egg white
• 10g Powdered milk
• 4g Baking powder

Photo: @varonica.ngo

Processing Steps

Step 1: Making the Bun Filling

• Clean the salted egg yolks, steam until cooked, then let cool
• Put the salted egg yolks and all remaining kim sa filling ingredients into a blender and blend until smooth
• Freeze the mixture for at least 12 hours
• Divide the filling into equal portions, about 15g each

Step 2: Making the Bun Dough

• Take a small amount of Wilton gel yellow and red, mix with unsweetened fresh milk to get orange color
• In a large bowl, combine 250g all-purpose flour, instant yeast, 5g sugar, unsweetened fresh milk, vegetable oil. Use a mixer to combine the mixture at low speed (about 2-3 minutes)
• Then increase to medium speed and continue kneading for 8-10 minutes until the dough forms a smooth, elastic, non-sticky ball
• Remove the dough, knead by hand for 1 more minute, then shape it into a round ball, place it in a bowl, cover tightly with plastic wrap to proof the dough
• After about 15-20 minutes (when the dough doubles in size), add 75g all-purpose flour, 30g sugar, egg white, baking powder, powdered milk into the bowl and use the mixer to combine at low speed
• After 3 minutes, increase to medium speed and knead until the dough forms a smooth, non-sticky ball

Step 3: Forming the Buns

• Divide the large dough into small dough balls (about 30g each), let the dough rest for 5 minutes
• Shape each dough ball into a round, flatten it, place the filling in the center, then wrap it tightly. Let the buns rest for 5 minutes

Step 4: Steaming the Buns

• Follow the same procedure as in recipe 1

Photo: @tiem.nhasen21

4. Finished Product

The buns have a beautiful golden color, soft texture, not soggy or hard. They are evenly puffed up, with a delightful aroma. The filling inside the buns is smooth, flowing, not dry or stiff.

5. Handy Tips

Let's explore some tips with Mytour Blog to make the buns even more delicious.

• When steaming, avoid using too much water or letting the water boil too vigorously, as splashing water can cause the buns to break, ruining their appearance
• If making kim sa buns without salted eggs, you can substitute with 150g of steamed sweet potatoes
• Depending on the type of flour, you may need to adjust the amount of milk to achieve a smooth, elastic dough that is neither too dry nor too sticky. The dough should not be too sticky and should hold its shape
• The filling can be stored frozen for a few weeks. Only thaw the amount needed for immediate use, as thawing all the filling at once may cause it to spoil
• Be flexible with steaming time: if the temperature is too high, reduce the steaming time, and if the buns are large, steam them a bit longer. Avoid over-steaming, as it may make the filling tough
• If using frozen durian with a dull taste and aroma, you can use durian essence instead

Above are 2 foolproof recipes for delicious golden kim sa buns. Hopefully, you have a new treat to enjoy with your family. Let's showcase your cooking skills today!

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