Steamed Pau with Salted Egg Yolk Lava

Filling
10 salted duck egg yolks
60g milk powder
60g custard powder
100g sugar
150g butter
200g evaporated milk

Dough
300g Hong Kong Flour
3g baking powder (I used double b.powder)
3g instant yeast
30g castor sugar
160ml water / carrot juice
15g vegetable oil (I used canola)

Directions:

1. Filling: Steam salted egg yolks over high heat until cooked (abt 10 mins).  Set aside to cool.  In a food processor, blend the egg yolks until powdery.  Add in the milk powder, custard powder & sugar.  Mix well.  Add in the butter & evaporated milk & mix thoroughly.  Cover the bowl with cling wrap & store in the freezer until needed.
2. Dough: Sieve HK flour & b.powder into a mixing bowl.  Add yeast, sugar & mix well.
3. Make a well in the middle of the flour mixture, add in water & foam a dough.  Knead dough until smooth (abt 5 mins).  Knead in the veg. oil & continue to knead for another 10-15 mins or until the dough become smooth & elastic.
4. Roll dough into a smooth ball, place in a lightly greased mixing bowl, cover with cling wrap & let it proof for about 15-30 mins.
5. Punch down the dough & give a few light kneading to release the trapped air bubbles.  Divide dough into 12 portions (40g ea).  Roll each portion into a smooth balls.
6. Flatten each dough into a small disc, make the edges thinner than the centre portion.  Wrap each dough with 20g of custard filling.  Pinch & seal the seams.
7. Place dough seam side down on a parchment paper.  Cover loosely with cling wrap & leave buns to proof for 20-25 mins.
8. Place buns in a steamer & steam at med-high heat for 12 mins (make sure the water is ready boiling before steaming).
9. When ready, remove the lid carefully to prevent water from dripping over the buns.  Remove immediately & serve warm.