I love Chinese Molten Salted Yolk Custard Steam Buns but have not try making them myself. This is a tough homework. The fillings is nice but it does not flows well. Needs to practice more.
Recipe Source: http://www.bakeforhappykids.com/2014/02/liu-sha-bao-chinese-molten-salted-egg.html?m=1
Salted Egg Custard Filling
Makes 9 portions of filling
3 salted duck eggs, fully cooked, shelled and use egg yolks only
60g unsalted butter, soften
30g icing sugar
5g cornflour
30g dry milk powder
25ml coconut milk
Bao Dough:
280g Hong Kong Pao Flour
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp active dry yeast
15g sugar
1 tbsp canola oil
125-140ml water
Custard Filling:
Make the filling one day ahead.
Using a fork, mash the salted duck egg yolks into fine crumbs. Using a wooden spoon or an electric mixer, beat butter and icing sugar in medium speed until combined. Lower mixing speed to low and add the remaining ingredients and mix until well-combined.
Refrigerate the custard filling until cold and firm. When firm, use a cookie scoop to scoop out and divide the custard into 12 portions. Place the custard balls on a plate or container (lined with cling wrap for easier removal, optional), freeze it overnight with a cover or cling wrap.
To make bao dough
Make the filling one day ahead.
Using a fork, mash the salted duck egg yolks into fine crumbs. Using a wooden spoon or an electric mixer, beat butter and icing sugar in medium speed until combined. Lower mixing speed to low and add the remaining ingredients and mix until well-combined.
Refrigerate the custard filling until cold and firm. When firm, use a cookie scoop to scoop out and divide the custard into 12 portions. Place the custard balls on a plate or container (lined with cling wrap for easier removal, optional), freeze it overnight with a cover or cling wrap.
To make bao dough
Combine all bao ingredients and knead to form a smooth dough (at least 20 mins) and then let it rise for 1 hr.
When the dough is ready, divide into 10 portions. Meanwhile, set water to boil in a steamer.
Flatten the dough pieces with your hands, and place a frozen custard filling ball in the center. Pinch up the sides of the dough to completely enclose the filling.
Place each bao on each paper cup liner or a small piece of baking paper with its seam sides down. Rest the bao in warm mist for 10-15 mins. Place bao on the heat proof containers or steaming baskets that you are using to steam. Cover the bao with cling wrap and allow the bao to rest for 10-15 mins.
Steam baos with moderate heat for about 8-15 mins until done.
Beware! Please DO NOT use too high heat or over-steam!!! Otherwise, the custard filling will explode out of the bao.
When the dough is ready, divide into 10 portions. Meanwhile, set water to boil in a steamer.
Flatten the dough pieces with your hands, and place a frozen custard filling ball in the center. Pinch up the sides of the dough to completely enclose the filling.
Place each bao on each paper cup liner or a small piece of baking paper with its seam sides down. Rest the bao in warm mist for 10-15 mins. Place bao on the heat proof containers or steaming baskets that you are using to steam. Cover the bao with cling wrap and allow the bao to rest for 10-15 mins.
Steam baos with moderate heat for about 8-15 mins until done.
Beware! Please DO NOT use too high heat or over-steam!!! Otherwise, the custard filling will explode out of the bao.
1 comment:
Thanks for sharing, nice post! Post really provice useful information!
Hương Lâm chuyên cung cấp máy photocopy, chúng tôi cung cấp máy photocopy ricoh, toshiba, canon, sharp, đặc biệt chúng tôi có cung cấp máy photocopy màu uy tín, giá rẻ nhất.
Post a Comment