Liu Sha Bao- How to make this wonderful dessert with salted egg

Описание: 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 most noticeably the slightly salty, sandy and lava-like texture of the mashed salted eggs yolk. The molten, lava-like filling is the character of this unique Cantonese dim sum.

This Custard bao is called 黃金流沙包 in Chinese. It is also translated as Liu Sha Bao / Liu Sa bao/ Salted Egg Custard Steamed Buns / Molten lava bun / Cream custard bao.

Link to the blog post: (you can download the recipe here and the cook's note.)
https://tasteasianfood.com/liu-sha-bao/

RECIPE:

Ingredients:
For the filling:
3 salted egg yolk
1 regular chicken egg yolk
35g unsalted butter
40g icing sugar
3g custard powder
20g milk powder

For the dough:
120ml water
2g active dry yeast
10g sugar
2g baking powder
225g bao flour

Instructions:
Prepare the custard filling
Steam salted the egg yolk for five minutes.
Mash it with the blade of the cleaver or a fork.
Get a regular hard boil egg and mash the yolk only. Set aside.
Combine the butter with the icing sugar.
Add the milk powder, custard powder. Mix well.
Combine the above with the mashed egg yolk.
Chill for half to one hour.
Divide the filling into an equal portion of 15g to 17g each.
Making the dough
Sprinkle the active dry yeast to the water.
Add the icing sugar and mix until it dissolves.
Add the flour, baking powder. Mix until it forms a dough.
Knead the dough until it becomes elastic, and shining.
Divide the dough into 35 g portions.
Wrap the filling
Roll out a portion of the dough to a rectangle. Then fold into half. Turn ninety degrees and roll it out again to a rectangle. Repeat this process three times. Let it relax for five minutes.
Place a portion of the chilled filling at the center. Wrap with the dough. Make sure it is completely sealed.
Turn the dough upended, and place it on a piece of oiled paper. Let is rest for ten to fifteen minutes.
Steam the bao over medium heat for eight minutes. Serve immediately.

===============================
The alternate filling that is runnier
25g unsalted butter
50g sugar
10g milk
12g custard powder
8g milk powder
30g salted egg yolk

==========================
Website: https://tasteasianfood.com/
  / tasteofasianfood  
  / kwankapang  
https://plus.google.com/u/0/115952786...
  / kwankapang