How to Make Delicious and Easy Thai-Style Melting Salted Egg Lava Cake

How to make Salted Egg Lava Cake

• 1

  Make the salted egg sauce

  First, wash the salted eggs with white alcohol to eliminate the fishy smell. Then, rinse them clean with water.

  Next, place the eggs in a bowl and steam them for about 20 minutes or bake them until cooked.

  Blend the salted eggs until smooth, then add 130ml of unsweetened fresh milk, 40gr of condensed milk, 20gr of powdered milk, 25gr of lion powder, and 10gr of sugar. Continue to blend the mixture until well combined.

  Finally, add 140gr of unsalted butter, and blend the mixture one more time until it is smooth and creamy.

  Tip: To avoid a gritty mixture, you should let the butter soften before blending.

  

  

  

  
• 2

  Salted Egg Yolk Filling

  Pour the salted egg yolk mixture into a silicone round mold, then place it in the freezer overnight.

  Tip: If you don’t have a silicone round mold, you can divide the filling as follows:

  • Put the filling into a bowl, wrap it tightly with plastic wrap, and place it in the freezer for 3 hours.
  • Then, divide the filling into several parts so that each piece weighs 15g and place it in the freezer for another 3 hours.
  • After 3 hours, quickly shape the filling into round balls and place it in the freezer overnight.

  
• 3

  Mix the Cake Batter

  • Outer dough:

  Sift 230g of flour and 50g of sugar into a bowl and mix well. Then, add 50ml of cold water, 64ml of cooking oil, and 1 egg, and continue to mix until the ingredients are combined.

  Next, use your hands to knead the dough until it forms a smooth, elastic ball, then wrap the dough tightly with plastic wrap and let it rest for 30 minutes.

  Tip: If the dough is too wet, add a little more flour; if the dough is too dry, add a little more oil.

  • Inner dough:

  In a bowl, add 110g of sifted flour and 43ml of cooking oil, and mix with your hands until it forms a smooth, elastic ball.

  Then, wrap the dough tightly and let it rest for 30 minutes.

  

  

  

  
• 4

  Divide the dough

  First, divide the outer dough into several pieces, each weighing 12g, then roll them into balls.

  Similarly, for the inner dough, divide it into several pieces weighing 5g and roll them into balls.

  Tip: Remember to cover the shaped dough pieces to prevent them from drying out!

  

  
• 5

  Shape the cake

  Use your hands to flatten the outer dough, place the inner dough ball in the center, then pinch the edges tightly to seal and roll it into a ball. Continue until all the dough and filling are used up.

  Then, continue to flatten the dough ball with your hands, add the salted egg filling in the center, roll it into a ball, and place the cake inside a cupcake paper mold.

  Tip: To make a flaky cake, prepare the dough as follows:

  You take a rolling pin, roll the dough out thin, and then roll it up. To roll the cake vertically, continue rolling it flat and roll it up again, and then roll it into a ball.

  

  

  
• 6

  Baking the Cake

  Preheat the oven to 190 degrees Celsius for 15 minutes. After 15 minutes, place the cake in the oven and bake for 7 – 8 minutes at 190 degrees Celsius.

  Beat 1 egg yolk with 1 teaspoon of water and a little food coloring.

  Take the cake out of the oven and evenly spread the egg mixture on the surface of the cake, then sprinkle with a little black sesame. After that, bake the cake a second time for another 2 minutes at 190 degrees Celsius.

  

  
• 7

  Final Product

  The salted egg lava cake has a thin, fluffy crust, and the filling is sweet and rich enough to not make you feel overwhelmed.