Thursday 18 April 2013

Liu Sha Bao by Vanessa Tay

Liu Sha Bao (广式流沙包)

Salted egg yolks 3
Butter 75g
Icing sugar 45g
Milk powder 20g
Custard powder 30g

Boil the salted eggs. Take the yolks and mashed them. Add in the icing sugar, custard powder and milk powder. Lastly add in the softened butter.  Mix well and place in the freezer till hardened.

Cake Flour 250g (I used Hong Kong flour)
Milk 125g
Yeast 5g
Sugar 20g
Custard Powder 30g

1. Knead all the ingredients into a smooth dough and let it proof till double the size.
2. Roll the proofed dough into long rod and divide into 10 equal portions. Flatten each portion using your palm.
3. Take out the frozened filling and divide into 10 portions. Roll each portion into a ball and wrap it in the middle of the dough. Close the opening properly. With the closing part facing down and place the buns into the steamer.
4. Start the steamer and steam for approximately 10min.

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