Recipe of Andrew Copley Salted Egg Yolk Lava Bun [Liu Sha Bao]

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, salted egg yolk lava bun [liu sha bao]. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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).

Salted Egg Yolk Lava Bun [Liu Sha Bao] is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Salted Egg Yolk Lava Bun [Liu Sha Bao] is something that I have loved my whole life.

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

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

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

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