Step-by-Step Guide to Make Quick Salted Egg Yolk Lava Bun [Liu Sha Bao]

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, salted egg yolk lava bun [liu sha bao]. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Salted Egg Yolk Lava Bun [Liu Sha Bao] is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Salted Egg Yolk Lava Bun [Liu Sha Bao] is something which I’ve loved my whole life. They’re nice and they look wonderful.

Make this Dim Sum called Liu Sha Bao 流沙包. Molten lava-like filling with mashed salted egg yolk. Best Chinese dessert and very addictive. You will be captivated by the lava-like filling flowing out when you tear open this Chinese custard bao (Liu Sha Bao).

To begin with this particular recipe, we must first prepare a few components. You can cook salted egg yolk lava bun [liu sha bao] using 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Salted Egg Yolk Lava Bun [Liu Sha Bao]:

1. Prepare Filling
2. Make ready salted duck egg yolks
3. Make ready unsalted butter, room temperature
4. Make ready icing sugar
5. Make ready milk powder
6. Get custard powder
7. Get Dough
8. Get warm water
9. Prepare granulated sugar, for yeast
10. Make ready active dry yeast
11. Make ready Hong Kong flour / low protein wheat flour
12. Prepare table salt
13. Prepare granulated sugar
14. Prepare vegetable oil

Using a wooden spoon or an electric mixer, beat butter and icing sugar in medium. In this case liu sha bao means that the filling is flowing like a molten lava. The filling is made with butter, salted egg yolks, milk powder, and sugar. But it can be a pretty messy business trying to eat this bun though I must warn you.

Steps to make Salted Egg Yolk Lava Bun [Liu Sha Bao]:

1. Youtu.be/8uDCbmgbT-s
2. Make filling: Steam the egg yolks for 10 minutes, then mash them into fine crumbs. In a medium bowl, beat the butter until softened. Add the yolks and the remaining ingredients. Mix until smooth. Cover and refrigerate to firm for about 45 minutes.
3. Divide the filling into 14 equal portions (about 13g each). Roll each into a smooth round ball. Keep them in the fridge until needed.
4. Make dough: Combine warm water (about 110°F/43°C) and 4 grams of sugar. Sprinkle the yeast over. Let sit for 5-10 minutes until it gets foamy and activated.
5. In a large bowl, whisk the flour, salt, and 8 grams of sugar until combined. Make a well in the center. Pour in the yeast mixture and oil, then mix until the dough comes together.
6. Transfer onto a work surface. Knead the dough until it becomes elastic and smooth for up to 20 minutes.
7. Divide the dough into 14 equal portions (about 33g each). Roughly shape each dough into a ball. Cover and rest them for 15 minutes to relax the gluten.
8. Take 1 dough. Roll out the edges keeping the center thicker. Place a portion of the chilled filling onto the center and wrap it. Tightly pinch the seam to prevent any leakage.
9. Round it into a ball and place onto a piece of parchment paper. Set aside with a cover. Repeat with the rest.
10. Let them sit and ferment for 45 – 60 minutes or until the size is 50% larger.
11. Steam the bun over medium-low heat (or medium heat depending on your type of steamer) for 6-8 minutes. I suggest doing a test with 1 bun to determine the right timing because the filling will explode when overcooked. Also, wrap the steamer lid with a cloth to prevent water droplets on the buns while steaming.
12. Wait 10 minutes after the heat is off before opening the lid. This will prevent the buns from collapsing. Serve warm to get that tasty molten filling.

The filling is made with butter, salted egg yolks, milk powder, and sugar. But it can be a pretty messy business trying to eat this bun though I must warn you. A homemade Liu Sha Bao is the perfect weekend treat! The wickedly runny salted yolk center is infused with custard powder for the most Enjoying a fresh Liu Sha Bao is the guilty pleasure that you embrace completely because it's just so incredibly worth it. As soon as you break the bao open and.

So that’s going to wrap it up with this special food salted egg yolk lava bun [liu sha bao] recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!