Indulge in the irresistible allure of Salted Egg Bubble Cake, a delightful fusion of textures and flavors that will tantalize your taste buds. This unique dessert combines the satisfying chewiness of a bubble cake with the rich, savory-sweetness of salted egg yolk, creating a truly unforgettable treat. Imagine the soft, airy bubbles yielding to a creamy, intensely flavorful filling – a perfect balance of sweet and salty that's both comforting and sophisticated. The vibrant golden hue adds to its visual appeal, making it an ideal centerpiece for any gathering or a delightful self-indulgence.
This recipe expertly guides you through the process of creating this exceptional cake, from preparing the batter to achieving that signature bubble texture and creating the luscious salted egg filling. Ready to transform your kitchen into a bakery and impress everyone with your culinary skills? Let's dive into the step-by-step guide and bake up a batch of these heavenly Salted Egg Bubble Cakes.
Tools Needed
- Pot
- Knife
- Bowl
- Steamer
- Food wrap
Ingredients
- Pork skin: 1 kg
- Pork belly: 3 bags
- Salted egg yolks
- Lean pork meat: 2 kg
- Old onions
- Seasoning powder: 0.5 tablespoon
- Pink salt or white salt: 0.5 tablespoon/ 1/3 tablespoon
- Rock sugar: 2 tablespoons
- Fish sauce: 1.5 tablespoons
- Char siu seasoning sauce: 2 tablespoons
- Fried garlic: 2 tablespoons
- Pepper: 0.5 tablespoon
- Pork bladder
- Vinegar
- Mai Quoc Lo wine or white wine
- Baking soda
- String
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Meat
- 1 kg pork skin, 3 bags pork belly, salted egg yolks (washed with salt and white wine), 2 kg lean pork meat.
- Remove excess fat and tendons from the pork, slice thinly. Marinate the meat with pink salt (or white salt), seasoning powder, rock sugar, fish sauce, char siu seasoning sauce, fried garlic, and pepper.
- Wash with vinegar and salt, scrape off slime, soak in wine to remove odor.
- Once the pork skin is cooked, remove excess fat and fibers.
Step 2. Mix and Stuff the Pork Bladder
- Boil pork skin with old onions and seasoning powder until soft (about 30 minutes).
- Mix the marinated meat with the prepared pork skin and additional fish sauce.
- Stuff the meat mixture into the prepared pork bladder, evenly distributing salted egg yolks (about 6-7 per bladder).
Step 3. Steam and Cool
- Use baking soda to pierce the bladder to prevent bursting during steaming. Tie the bladder securely.
- Steam the stuffed pork bladder for approximately 1 hour and 10 minutes, or until cooked through.
Step 4. Chill and Serve
- Let cool completely, wrap and refrigerate for at least 4 hours or overnight before slicing and serving.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use fried garlic and onions instead of fresh ones for longer preservation.
- Carefully remove excess fat from the pork skin to prevent a greasy texture.
- Adjust the amount of salted eggs based on preference.
Nutrition
- Calories: Approximately 6000-7000
- Fat: 400-500g
- Carbs: 100-150g
- Protein: 300-400g
FAQs
1. Can I substitute the salted egg yolks?
While traditional salted egg yolks provide the best flavor, you can experiment with a custard filling or a dulce de leche alternative. However, the unique flavor profile of salted egg will be lost.
2. How do I achieve the perfect bubble texture?
Ensure your batter is properly whipped to incorporate air, and avoid overmixing. Gentle folding is key. Also, make sure your oven temperature is accurate to prevent collapsing.
With its delightful combination of textures and flavors, this Salted Egg Bubble Cake is sure to become a new favorite dessert. The recipe's detailed instructions make it surprisingly easy to create this impressive treat, even for beginner bakers. So gather your ingredients, preheat your oven, and get ready to enjoy the delicious rewards of your culinary efforts!