Embrace the delight of Liu Sa Bao, or salted egg yolk custard buns, a famous creation from Hong Kong, now relished worldwide. This article will guide you through the baking process, providing insights into creating these delicious treats at home with our foolproof 5-step recipe. From selecting ingredients to mastering the technique, we'll ensure your baked Liu Sa Bao achieves that perfect, melt-in-your-mouth texture.
Step 1: Gather Your Ingredients
- 200 grams salted egg yolks
- 100 grams butter, softened
- 80 grams icing sugar
- 130 grams milk powder
- 30 grams custard powder
- 30 grams wheat starch
- 50 grams condensed milk
- 150 grams low-gluten or cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 70 grams sugar
- 170 grams warm water
- 2 teaspoons instant yeast
- 1 egg for brushing the buns
Step 2: Prepare the Salted Egg Yolk Filling
First, we’ll create the creamy, delectable filling:
- Steam the salted egg yolks for 15 minutes, then mash them with a fork.
- In a separate bowl, cream together the butter and icing sugar until pale and fluffy.
- Add the mashed egg yolks, milk powder, custard powder, and wheat starch. Mix well.
- Pour in the condensed milk, stirring until you get a smooth consistency.
- Chill this mixture for about 30 minutes to firm up.
🥚 Note: The chilling process helps in creating a firm filling that won't leak out during baking.
Step 3: Make the Bun Dough
Now let’s move to the dough:
- Combine flour, sugar, baking powder, baking soda, and yeast in a bowl. Mix well.
- Gradually add warm water, stirring until a dough forms.
- Knead on a floured surface until smooth and elastic, about 10 minutes.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
Step 4: Shaping and Filling the Buns
After your dough has risen, proceed with:
- Punch down the dough to release any gas, then divide into equal pieces (around 20-25 grams each).
- Shape each piece into a small ball, flatten it slightly, and place a scoop of the salted egg yolk filling in the center.
- Bring the edges of the dough up to seal the filling inside, then shape it back into a smooth ball.
| Quantity of Dough | Bun Size |
|---|---|
| 20-25g | Standard Bun |
| 30-35g | Large Bun |
| 15-20g | Mini Bun |
Step 5: Baking the Buns
Time to bake your Liu Sa Bao:
- Preheat your oven to 180°C (350°F).
- Place the filled buns on a parchment-lined baking sheet, leaving space between each for expansion.
- Brush the buns with egg wash for a glossy finish.
- Bake for about 12-15 minutes or until golden brown on top.
Now, your homemade baked Liu Sa Bao buns are ready to savor! These buns offer a harmonious blend of sweet dough and rich, custardy filling, creating an unforgettable taste experience.
In this journey, we've covered the essentials of making Liu Sa Bao, from sourcing the right ingredients to the final bake. Remember to adjust baking time and temperature based on your oven's behavior, as each oven can cook differently. Experiment with filling amounts to find your preferred bun-to-filling ratio. Keep in mind that these buns are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for longer preservation.
By following these steps, you'll not only perfect the art of making Liu Sa Bao but also engage your senses with the process of baking and the joy of sharing these delightful treats with family and friends.
What type of flour is best for Liu Sa Bao?
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Low-gluten or cake flour is recommended for a lighter, fluffier dough. However, all-purpose flour can work as a substitute if you adjust the water accordingly.
Can I make Liu Sa Bao without an oven?
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While traditional methods involve baking, you can steam Liu Sa Bao for a similar result. However, the texture will differ slightly, being more like traditional steamed bao buns.
How do I store Liu Sa Bao?
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Store Liu Sa Bao in an airtight container at room temperature for up to 3 days, or freeze them for longer periods. They can be reheated in a steamer or microwave for 15-20 seconds.
