Recipe of Award-winning Salted Egg Yolk Lava Bun [Liu Sha Bao]

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, salted egg yolk lava bun [liu sha bao]. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look 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 well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Salted Egg Yolk Lava Bun [Liu Sha Bao] is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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. Take Filling
2. Prepare 2 salted duck egg yolks
3. Get 50 g unsalted butter, room temperature
4. Make ready 50 g icing sugar
5. Make ready 20 g milk powder
6. Take 20 g custard powder
7. Prepare Dough
8. Get 150 g warm water
9. Make ready 4 g (1 tsp) granulated sugar, for yeast
10. Make ready 3 g (1 tsp) active dry yeast
11. Make ready 300 g Hong Kong flour / low protein wheat flour
12. Prepare 3 g (1/2 tsp) table salt
13. Make ready 8 g (2 tsp) granulated sugar
14. Make ready 7 g (1 1/2 tsp) vegetable oil

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. Liu Sha Bao (流沙包) meaning flowing filling buns (Chinese) is actually a variant of Lai Wong Bao (奶黄包) meaning custard steamed buns (Chinese) but has a flowing molten filling instead of having a traditional firm custard filling. Salted Egg Yolk Buns are hot when you first take them out of the pot and when you cut them open, the yellow filling will flow out.

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.

Liu Sha Bao (流沙包) meaning flowing filling buns (Chinese) is actually a variant of Lai Wong Bao (奶黄包) meaning custard steamed buns (Chinese) but has a flowing molten filling instead of having a traditional firm custard filling. Salted Egg Yolk Buns are hot when you first take them out of the pot and when you cut them open, the yellow filling will flow out. As for the Salted Egg Yolk Buns, they have a warm and fragrant filling. I think about these delicious steamed buns a lot, and I am secretly determined to perfect them. A homemade Liu Sha Bao is the perfect weekend treat!

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