Saturday 1 June 2013

Liu Sha Bao (Salted Egg Custard Buns) by Vanessa Tay

Liu Sha Bao (Salted Egg Custard Buns)


(A - Filling) - Shared by Wendy Chua
Butter 200g
Caster Sugar 85g
Evaporated Milk 100g
Egg Yolk Powder 60g (Can't seem to find this in Singapore. A friend helped to get this from JB)
Potato Starch Flour 15g
Corn Starch 15g
Cheese Powder 15g
Salted Egg Yolks 10 (Cooked and mashed)

(B - Bao skin) - Adapted from
300g Hong Kong Bao flour
3g baking powder
3g instant yeast
30g caster sugar
160ml water
15g vegetable oil


1. Mix all the ingredients in A and steam using big fire for 3 minutes. When you see a layer of oil forming, immediately stir the mixture well till you do not see the layer of oil. Steam for another 2 minutes. Remove from stove and stir well. Put the mixture into a blender to blend to a smooth paste. Place the paste in the freezer to freeze for later use.

* Do not oversteam the mixture, as it might not curdle. If so, you may add in more evaporated milk and stir the mixture into a paste. However, the salted egg taste might be overtakened by the milk.

2. Sieve Hong Kong pau flour and baking powder into a mixing bowl. Add yeast, caster sugar and mix well.

3. Make a well in the centre of the flour mixture, add in water and mix to form a dough. Transfer dough onto a lightly floured work surface. Knead dough until it becomes smooth (about 5 mins). Knead in the vegetable oil and continue to knead for another 10-15 mins or until the dough becomes smooth and elastic. Take a piece of dough (about the size of a table tennis ball) and stretch it, you should be able to stretch it to a fairly thin membrane without tearing off easily, if not continue to knead for another 5 to 10mins. (I used my KA mixer for the kneading)

4. Roll dough into a smooth round, place in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 1 hr or until it doubles in bulk.

5. Punch down the dough and give a few light kneading to release the trapped air bubbles. Divide the dough into 16 portions (about 30g each). Roll each portion into a smooth round.

6. Flatten each dough into a small disc with your palm or a small rolling pin, make the edges thinner and the centre portion thicker. Wrap each dough with 20g of salted egg custard. Pinch and seal the seams. Place dough seam side down on a square piece of parchment paper. Cover loosely with cling wrap and leave buns to proof for 20-25 mins.

7. Place buns in a steamer* and space them apart so that they do not touch one another. Steam at medium to high heat for 12mins (make sure the water is already boiling before steaming). When ready, remove the lid carefully to prevent water from dripping over the buns. Remove immediately and serve warm. Keep any leftovers in fridge (covered with cling wrap or store in airtight containers) and re-steam till hot before serving.

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