SALTED EGG CUSTARD BUNS

Liu sha bao (流沙包) in chinese or called Golden Lave Custard buns are one of top orders in cantonese restaurant. This is one of the “dim sum” or cantonese food that DO NOT MISS (Lol ~ ) second, is pork buns (char siu bao). These 2 dim sum of foods is my husband’s favorite and it is one of the reason that I learned how to make too ^.^ Actually, it is not that difficult to make and It’s quite similar to make a bread. If you know how to make a bread, the technique of making buns definitely as easy as ABC ^.-  Let’s start !

流沙包或奶皇包是港式餐馆必点的小点心之一。这也是邹先生不可错过的港式点心(嘻嘻。。)排名第二,当然是叉烧包。这两款点心可是邹先生的最爱,也因为这原因我才学了如何制做奶皇流沙包^.^其实,制做流沙包并不是大家想像中的难。流沙包的制做技巧就如面包制做一样。对于烤过面包的你,制做这包子简直就像abc那么容易及简单^.- 开始吧 ~

Ingredients / 步骤:-

[Dough/面团]

Cake flour – 125g
低筋面粉-125克

Bread flour – 60g
高筋面粉-60克

Baking powder – 1/2 teaspoon
泡打粉-1/2茶匙

Grapeseed oil – 12g
葡萄籽油-12克

Caster sugar – 40g
细砂糖-40克

Salt – a pinch
盐- 一小撮

Instant yeast – 3g
即溶酵母粉- 3克

Warm water – 90ml
温水-90毫升

[Filling/内陷]

Salted duck egg yolks – 2pcs (steamed until fully cooked)
咸鸭蛋黄-2颗 (蒸熟)

Caster sugar – 30g
细砂糖-30克

Sesame oil – few drops
芝麻油-数滴

Skim milk powder – 70g
奶粉- 70克

Unsalted butter – 75g (room temperature)
无盐奶油-75克(室温)

Steps / 步骤:-

Foto-Liu sha pao
[to make the dough/制做面团]
1) Sieve the flour and combine with sugar, salt, milk powder and yeast in the mixing bowl.
将面粉过筛后,混合糖,盐,奶粉及速發酵母粉在搅拌盆中。

2) In the cup, mix in the warm water and oil,lightly stir combine. Keep kneading until get smooth and firm dough. Cover with plastic wrap and leave the dough rest in a warm place for 20mins.
在杯子里把油和水混合一起,拌一拌即可。将面团揉至表面光滑及不沾手的面团即可。盖上保鲜膜,让面团放在温暖的地方让它松弛大约20分钟。

[to make Salted Egg Custard/制做咸蛋内陷]
1) Use a fork to mash the salted duck egg yolks into fine crumbs. Mix in the butter ,sugar, sesame oil until combined. Last, pour in the skim milk powder and stir well. Chill the custard filling until cold and firm.
用叉子把咸蛋黄压成泥状。加入奶油,糖,芝麻油混合均匀。最后,倒入奶粉拌匀再冷藏至凝固。

Foto-liu sha pao 2

1) When the dough is ready, divided the dough into 30g each.
将面团平均分割为30克一粒。

2) Flatten the dough with rolling pin and roll the edges about 1 cm thin.
用擀面困将面团的边缘擀成1公分薄。

3) Scoop 2 teaspoon of salted egg custard filling and place in the middle, wrap and pinch up the edges to completely enclose the filling.
挖2小匙的咸蛋黄内陷放在面皮中间,把面皮和馅料包覆起来。

4) Place each bun seam-side down on a small piece baking sheet. Cover with plastic wrap and let the buns rest for another 60 minutes or until the buns have doubled in size.
将每个包好馅料的包子封口处朝下的放在小张的烘培纸上。盖上保鲜膜,再让包子静置60分钟或直到体积变大。

5) Preheat the steamer with high flame and steam the buns for 7-8 minutes.
*Do not over steam, otherwise the filling will become dry and no flowing result .

开大火,预热蒸炉,放入包子大火蒸7-8分钟即可。
*不可过度的蒸,不然内陷会凝固再也没有流沙的效果。

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Serve immediately once out from steamer! Done =)
包子从蒸炉取出后,趁热吃!完成=)

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Hope you enjoy ^.-

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