Salted egg custard buns (Liu Sha Bao)
Author: 
 
Ingredients
Salted Egg Custard
  • 5 salted egg yolks, steamed
  • 60g unsalted butter, room temperature
  • 40g icing sugar
  • 30g custard powder
  • 45g milk powder
  • 5g corn flour
  • 30ml fresh milk
Dough
  • 300g hongkong flour
  • ½ tsp active yeast
  • ½ tsp baking powder
  • 20g sugar
  • 15ml vegetable oil
  • 140-150ml warm water
Instructions
Salted yolk custard filling
  1. Mash steamed salted yolks with a fork into fine bits.
  2. Using a wooden spoon, cream butter and icing sugar till light and creamy.
  3. Add in the rest of the ingredients, including the salted egg and mix till smooth.
  4. Cover with cling wrap and refrigerate till firm.
Dough
  1. In the bowl of a standing mixer fitted with a dough hook, mix all the dry ingredients together.
  2. Mix oil with water and with the mixer on at low, add in the water mixture in a slow stream.
  3. Knead for about 5 minutes, or until dough is smooth and elastic.
  4. Shape dough into a ball and place inside an oiled bowl. Cover with cling wrap and allow dough to rise for about an hour, or until double its original size.
  5. Remove dough from bowl and shape dough into a log. Divide into 12 equal pieces.
  6. Divide custard filling into 12 balls (I use a metal spoon for this).
  7. Flatten each piece of dough into a disc, place the filling inside and seal dough around the filling. Place bun, sealed side down, on a small piece of waxed baking paper. Alternatively, you can place the bun in small foil liners.
  8. Allow buns to rest for 15 minutes.
  9. Steam over medium heat for 8-10 minutes. Enjoy hot.
  10. If storing, cool them down to room temperature before storing them in the refrigerator. Re-steam before consuming.
Notes
Adapted from Bake for Happy Kids and Chef Chan Dim Sum book
Recipe by Delicacious | A Food Blog at http://www.delicacious.com/liu-sha-bao/