"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
(A)
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.
(B)
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
Ingredients
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
Method
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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