Ultimate, Prepare Salted Egg Yolk Lava Bun Liu Sha Bao Most Delicious

The new way making recipe Salted Egg Yolk Lava Bun Liu Sha Bao with 14 ingredients and 12 stages of easy cooking, which is very practical.

Without fail cooking ultimate Salted Egg Yolk Lava Bun [Liu Sha Bao] easy, bouncy, practical. Make this Dim Sum called Liu Sha Bao 流沙包. Molten lava-like filling with mashed salted egg yolk. Best Chinese dessert and very addictive. You will be captivated by the lava-like filling flowing out when you tear open this Chinese custard bao (Liu Sha Bao). The filling is a little sweet, creamy, and.

This has got to be one of my favourites whenever i have yum cha, soft fluffy bun with a sweet and salty molten lava centre.

Easy to make yourself at home.

Liu Sha Bao (流沙包) meaning flowing filling buns (Chinese) is actually a variant of Lai Wong Bao (奶黄包) meaning custard steamed buns (Chinese) Using a fork, mash the salted duck egg yolks into fine crumbs.

How are you mother, now you can prepare recipe Salted Egg Yolk Lava Bun [Liu Sha Bao] with 14 ingredients and 12 steps. Below this is how to cook, please observe carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 14 ingredients and 12 stages of easy cooking Salted Egg Yolk Lava Bun [Liu Sha Bao].

Ingredients all Salted Egg Yolk Lava Bun [Liu Sha Bao]

1. Needed : Filling.

2. Prepare 2 : salted duck egg yolks.

3. Prepare 50 g : unsalted butter, room temperature.

4. Needed 50 g : icing sugar.

5. Needed 20 g : milk powder.

6. Prepare 20 g : custard powder.

7. Needed : Dough.

8. Needed 150 g : warm water.

9. Needed 4 g (1 tsp) : granulated sugar, for yeast.

10. Prepare 3 g (1 tsp) : active dry yeast.

11. Needed 300 g : Hong Kong flour / low protein wheat flour.

12. Needed 3 g (1/2 tsp) : table salt.

13. Needed 8 g (2 tsp) : granulated sugar.

14. Prepare 7 g (1 1/2 tsp) : vegetable oil.

Using a wooden spoon or an electric mixer, beat butter and icing sugar in medium.

In this case liu sha bao means that the filling is flowing like a molten lava.

The filling is made with butter, salted egg yolks, milk powder, and sugar.

But it can be a pretty messy business trying to eat this bun though I must warn you.

If all cooking materials Salted Egg Yolk Lava Bun [Liu Sha Bao] it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Stages Cooking 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 crumbs. In a medium bowl, cream the butter until softened. Add the yolks and the remaining ingredients. Mix until smooth. Cover and refrigerate to firm for about 45 minutes..

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 over. 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 minutes..

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 cover. Repeat with the rest..

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 minutes. 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..

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.

I think about these delicious steamed buns a lot, and I am secretly determined to.

A homemade Liu Sha Bao is the perfect weekend treat!

The wickedly runny salted yolk center is infused with custard powder for the most Enjoying a fresh Liu Sha Bao is the guilty pleasure that you embrace completely because it's just so incredibly worth it.

That’s it method easy cook with fast recipes Salted Egg Yolk Lava Bun [Liu Sha Bao], you also do look for more recipes cuisine other interesting on web us, available thousands of various recipes world food and we will continue to add and develop. Starting from cuisine healthy fast, tasty, and nutritious to cuisine fatty, hard, spicy, sweet, salty acid is on our website. Thank you for reading the ultimate recipe Salted Egg Yolk Lava Bun [Liu Sha Bao].

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