(Banh Bong Lan Man Trung Muoi )
1/2 cup Dried Shrimp
2 Chinese Sausage
1 tsp. Shallots
1 tsp. minced Garlic
1 Tbsp. Oil
1 chopped Green Onions
6 Large Eggs
90g Cake Flour
80ml Whole Milk
3 Tbsp. unsalted Butter (melted)
1/2 tsp. Cream Tartar Pinch of Salt
Prepare Salted Eggs
10 Salted Eggs (Click here for this recipe)
1 Tbsp. Oil
1/2 cup Chinese White Cooking Wine
Cut 2 Chinese Sausage into slices. Put into a pan, add in some water about 2 Tbsp. Cook on medium heat until the water has been absorbed.
The fat of the sausage will come out, let it cook for another 2-3 minutes and remove from heat. Let it cool, then cut into small pieces. Set it aside.
Soak 1/2 cup Dried Shrimp at least 4 hrs. Drain out and finely chop.
In a pan add in 1 tsp. minced Garlic, 1 tsp. chopped Shallots and 1 Tbsp. Oil. Saute for a little bit and add in the finely chopped Dried Shrimp.
Cook on medium heat until it shrinks a little. Set it aside. Put the Salted Eggs in a baking pan or bowl. Add in some Oil about 1 Tbsp. Then add in some Chinese White Cooking Wine about 1/2 cup.
Let it sit in the mixture for 10 minutes. Then steam it for 5 minutes. After 5 minutes remove the eggs and set aside.
To make the cake separate 6 Large Eggs.
Add a pinch of Salt into 6 Egg Whites. Add 1/2 tsp. Cream Tartar.
Beat the Egg Whites. Slowly add in 90g Sugar.Beat until it reaches stiffed peaks. Then set aside. Mix 80ml Whole Milk. Add into 6 Egg Yolks. Add 3 Tbsp. melted unsalted Butter. Mix and sift in 90g Cake Flour. Mix well.
Fold in the Egg Whites. Add in some of the Chinese Sausage and Dried Shrimp, but save some for toppings later. Give it a mix.
Pour into cupcake molds evenly. Put in about 3/4 full, sprinkle the Chinese Sausage and Dried Shrimp toppings. Bake at 350 degrees F.
After baking it and it looks almost done, but the center is still uncooked, open the oven and place a cooked salted Egg in the center.
Then continue to let it finish baking. Total time is about 12-15 minutes. Once a toothpick comes out clean the cupcakes are ready.