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Vietnamese Recipes – Cupcake with Salted Egg Yolk, Shredded Meat and Cheese – Banh Bong Lan Trung Muoi Cha Bong Pho Mai


Salted egg (Trung muoi)
Shredded meat (Cha bong)
200 Grams
All-purpose flour
125 Grams
80 Grams
70 Grams
Vanilla, liquid
5 Milliliters
Milk, sugar-free
80 Milliliters
Baking powder
1 Teaspoons
Vegetable oil
30 Milliliters
Cooking wine (Ruou trang)

Preparation mode:

1/ Crack the salted eggs and separate the yolks. Briefly wash yolks and soak them for 15 minutes in cooking wine. This step would help remove strong odour as well as create viscid texture and colorful appearance after baking for yolks. After that, ladle them out and blend them well with vegetable oil before baking. You might need to quickly cook yolks for 5 minutes.

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2/ Prepare a small bowl to put butter and sugar onto it. Regularly add sugar and beat with an electric mixer on medium speed until the butter turns into a fluffy batch while fluently scraping down the bowl. Pour eggs into the mixture and beat them well simultaneously.

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3/ Stir up a combination of all-purpose flour, salt, vanilla and baking powder in an another bowl. Gradually transfer this mixture and fresh milk to prepared eggs. Beat them well until all ingredients are dissolved and you have a smoothly dense mixture.

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4/ Pour that mixed components onto a baking tray but only allow them to reach to 2/3 level of the tray since baking powder would expand later. Cut salted yolks and cheese bits in halves. Line them up on top of your cake. Cover it by shredded meat to finish. Turn on the oven for half an hour at 160-170 Celsius degree until you see golden color.








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