Easiest Way to Cook Tasty Salted Egg Yolk Lava Bun [Liu Sha Bao]

Salted Egg Yolk Lava Bun [Liu Sha Bao].

Salted Egg Yolk Lava Bun [Liu Sha Bao] most diverse and have mind flavor that unique. Few kinds of Salted Egg Yolk Lava Bun [Liu Sha Bao] recipes are also enough simple to process and dont take long. Although not everybody likes Salted Egg Yolk Lava Bun [Liu Sha Bao] food, nowadays some people are got attached and like the various Salted Egg Yolk Lava Bun [Liu Sha Bao] foods on hand. This could be visible from the number of restaurants that supply Salted Egg Yolk Lava Bun [Liu Sha Bao] as one of the dishes. You can cook Salted Egg Yolk Lava Bun [Liu Sha Bao] using 14 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Salted Egg Yolk Lava Bun [Liu Sha Bao]

1. You need of Filling.
2. It's 2 of salted duck egg yolks.
3. Prepare 50 g of unsalted butter, room temperature.
4. You need 50 g of icing sugar.
5. It's 20 g of milk powder.
6. It's 20 g of custard powder.
7. It's of Dough.
8. It's 150 g of warm water.
9. Prepare 4 g (1 tsp) of granulated sugar, for yeast.
10. It's 3 g (1 tsp) of active dry yeast.
11. Prepare 300 g of Hong Kong flour / low protein wheat flour.
12. It's 3 g (1/2 tsp) of table salt.
13. You need 8 g (2 tsp) of granulated sugar.
14. Prepare 7 g (1 1/2 tsp) of vegetable oil.

Salted Egg Yolk Lava Bun [Liu Sha Bao] step by step

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..

Obtain ingredients for production Salted Egg Yolk Lava Bun [Liu Sha Bao] recipes is also not tough. You can easily get the main ingredients at the proximate supermarket and indeed on the market. There are many types of Salted Egg Yolk Lava Bun [Liu Sha Bao] that are simple and fast to process into delicious dish. You can always praxis this Salted Egg Yolk Lava Bun [Liu Sha Bao] recipe at home, and can serve it to your children and extended family. If you want to cook other foods on our website, we provide various types of food recipes which are of course very delicious and enjoyable to enjoy, please try their.

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