How to make Salted Egg Yolk Custard Steam Bun!!! (Liu Sha Bao) 如何制作黄金流沙包！！！

How to make Salted Egg Yolk Custard Steam Bun!!! (Liu Sha Bao)
如何制作黄金流沙包！！！
Salted Egg Custard Lava Steamed Bun

For Bun
Ingredients (A)
40g low protein flour/Pau Flour (more recommended)
1/2 tsp intant yeast
40ml water
Ingredients (B)
155g low protein flour/Pau Flour (more recommended)
30 g Icing Sugar
1/2 tsp Double action baking powder
60ml water
10g shortening
1/8 tsp yellow colouring (Egg yolk yellow)

For salted egg custard Filling
2 pcs Salted Egg yolk (steamed and smashed)
50g butter
30g icing sugar
1 tbsp custard powder
40g milk powder
20ml milk

Method
1. Mix all the ingredient for salted egg custard filling , pour into a silicon mould (12portion) , freeze it for about an hour or until its set.
2.Mix 1/2 tsp instant yeast with 40ml water , stir well.
3. Pour the combination (1) to flour , mix well ,cover with cling paper and leave it aside for 30 minutes.
4. From ingredients (B) , put flour + double action baking powder+ icing sugar into a big mixing bowl ,mix well.
5. Add in the rest ingredients in (B) and also the mixture (A)
6. Knead it into a smooth dough . Divide to 12 portion. Make it round.
7. Remove salted egg custard cube from mould .
8. Roll the bun dough into flat shape ,thick at the centre and thinner at the side ,wrap in filling and seal the ends tightly . Place it on a paper cup. Rest for 40minutes.
9.Put in into steamer and steam over high heat for 6 minutes.

流沙包
包皮
材料：(A)
40克 低筋面粉/包粉(比较推荐包粉)
1/2茶匙酵母
40毫升水
材料：(B)
155克 低筋面粉/包粉 (比较推荐包粉)
30克糖霜
1/2茶匙 双重发粉
60毫升水
10克白油
1/8 茶匙黄色素
内陷：
2粒咸蛋黄（ 蒸熟和捣碎）
50克牛油
30克糖霜
1汤匙蛋黄粉
40克奶粉
20毫升牛奶

做法：
1. 把所有内陷材料拌均，装入硅胶模具内(12份)，冷藏大约一小时。
2. 混合40毫升水和酵母，拌均至融化 。
3.加入面粉搅均，用保鲜纸覆盖，让它发酵30分钟。
4.把材料(B) 的面粉+ 双重发粉+ 糖霜 放入一个大碗混合拌均。
5.加入其他材料(B) 和 (A) 的混合体。
6.把所有材料搓至光滑。分成12份。搓成圆形。
7.把冷藏的内陷从模具中拿出来。
8. 压扁粉团，中间厚而边缘薄。包入馅料，密褶收口。放置在纸杯里，让成品发酵40分钟。
9.放入蒸笼里以大火蒸6分钟。
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Lauren Tan
019-3507166
or email at
de_grands99@yahoo.com
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Видео How to make Salted Egg Yolk Custard Steam Bun!!! (Liu Sha Bao) 如何制作黄金流沙包！！！ канала Lauren's Kitchen