"Liu Sar Bao" (Salted Egg Custard Steamed Buns)
Ingredients for the Skin
500 gm Pau flour or Hong Kong flour
2 ½ tsp dried yeast
100 ml lukewarm water
125 gm caster sugar
5 tsp Crisco shortening (I used vegetable cooking oil)
2 1/8 tsp baking powder
¼ tsp salt
110 - 115 ml water
Preparation for the Skin
Mix the dried yeast with lukewarm water, stir well.
Add in 130 gm sifted pau flour, mix well with the yeast mixture. Roughly form into a ball of dough and set aside for 15 mins.
Mix the balance 370 gm sifted pau flour with the baking powder, sugar and salt, stir well.
Pour this mixture into (A) above. Add in the shortening and water sparingly, knead till dough doesn't stick to the hands.
Cover dough with a damp cloth and let it rest in a warm place for about 1 hr. to 1.1/2 hrs or till double in size.
Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
Weigh out 50 gm of dough and roughly shape into a ball. Makes 18 pieces.
Flatten and roll out the dough into a circle. Cup it in the palm of your hand, spoon in the custard filling onto the centre of the dough and pleat up the sides and seal; lightly roll with your both hands to shape it round. Place the pleated side down onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 15 mins.
Steam the pau under rapidly boiling water on high heat for about 10 to 12 mins.
Remove from steamer and serve, hot.
* This Pau Dough is adapted from Cheah of No Frills Recipes
This pau dough recipe is indeed good and the texture is soft after steamed. Will use this for all my future steamed buns.
Salted Egg Custard Filling
Adapted from Food Manna
80g salted egg yolk (6 yolks)
110g caster sugar
55g custard powder
55g full cream milk powder
60g coconut milk
20g corn starch (1 tablespoon)
110g butter, room temperature
Start by steaming the egg yolk for 8-10 minutes or until cooked. let cool and mash. Next, In a mixing bowl, cream the butter slightly and mix in the ingredients. Refrigerate the mixture until firm. Portion into balls and freeze till solid.
* Both the bao dough and the filling, I half the recipe.
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