Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Salted Egg Yolk Lava Bun [Liu Sha Bao]. It is one of my favorites food. This time, I will make it a little bit unique. This will be really deliciou

Make this Dim Sum called Liu Sha Bao 流沙包. Molten lava-like filling with mashed salted egg yolk. Check out how to use salted egg yolk to prepare the traditional mooncake with lotus paste. custard bun custard buns Molten egg cu custard cream bun recipe how to make salted egg custard.

This Custard bao is called 黃金流沙包 in Chinese. Liu Sha Bao (Salted Egg Yolk Custard Steamed Bun) - Cooking Ala Reych. Soft fluffy steamed buns are filled with savory and sweet molten lava salted egg yolks custard filling that will gush out as soon as you take that first bite.

The Ingredients needed to make Salted Egg Yolk Lava Bun [Liu Sha Bao]:

1. You need of Filling
2. You need 2 of salted duck egg yolks
3. It’s 50 g of unsalted butter, room temperature
4. It’s 50 g of icing sugar
5. Prepare 20 g of milk powder
6. It’s 20 g of custard powder
7. It’s of Dough
8. You need 150 g of warm water
9. Prepare 4 g (1 tsp) of granulated sugar, for yeast
10. You need 3 g (1 tsp) of active dry yeast
11. Prepare 300 g of Hong Kong flour / low protein wheat flour
12. It’s 3 g (1/2 tsp) of table salt
13. It’s 8 g (2 tsp) of granulated sugar
14. It’s 7 g (1 1/2 tsp) of vegetable oil

Using a wooden spoon or an electric mixer, beat butter and icing sugar in medium. Soft and fluffy steamed buns are filled with savory and sweet molten lava salted egg yolks custard filling that will gush out as soon as you take that first bite. Salted Egg Yolk Buns are hot when you first take them out of the pot and when you cut them open, the yellow filling will flow out. As for the Salted Egg Yolk Buns, they have a warm and fragrant filling.

Step to make Salted Egg Yolk Lava Bun [Liu Sha Bao]:

1. Youtu.be/8uDCbmgbT-s
2. Make filling Steam the egg yolks for 10 minutes, then mash them into fine crumb In a medium bowl, cream the butter until softened. Add the yolks and the remaining ingredient Mix until smooth. Cover and refrigerate to firm for about 45 minute
3. Divide the filling into 14 equal portions (about 13g each). Keep them in the fridge until needed.
4. Make dough Combine warm water (about 110°F/43°C) and 4 grams of sugar. Sprinkle the yeast Let sit for 5-10 minutes until it gets foamy and activated.
5. In a large bowl, whisk the flour, salt, and 8 grams of sugar until combined. Make a well in the center. Pour in the yeast mixture and oil, then mix until the dough comes together.
6. Transfer onto a work surface. Knead the dough until it becomes elastic and smooth for up to 20 minute
7. Divide the dough into 14 equal portions (about 33g each). Roughly shape each dough into a ball. Cover and rest them for 15 minutes to relax the gluten.
8. Take 1 dough. Roll out the edges keeping the center thicker. Place a portion of the chilled filling onto the center and wrap it. Tightly pinch the seam to prevent any leakage.
9. Round it into a ball and place onto a piece of parchment paper. Set aside with a c Repeat with the re
10. Let them sit and ferment for 45 – 60 minutes or until the size is 50% larger.
11. Steam the bun over medium-low heat (or medium heat depending on your type of steamer) for 6-8 minute I suggest doing a test with 1 bun to determine the right timing because the filling will explode when overcooked. Also, wrap the steamer lid with a cloth to prevent water droplets on the buns while steaming.
12. Wait 10 minutes after the heat is off before opening the lid. This will prevent the buns from collapsing. Serve warm to get that tasty molten filling.

I think about these delicious steamed buns a lot, and I am secretly determined to. We used to go to Puchong to eat dim sum just for this bao. For those who do not know what this is, let me give you a quick introduction. Its uniqueness stemmed from its oozing creamy filling in the middle of the bao not unlike that of a molten lava cake. Our homemade Liu Sha Bao recipe will make freezer-friendly buns that are perfect for reheating when youre feeling like a snack.

So that’s going to wrap it up with this exceptional food Salted Egg Yolk Lava Bun [Liu Sha Bao]. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!