Recipe of Ultimate Salted Egg Yolk Lava Bun [Liu Sha Bao]

Hey everyone, it is Drew, welcome to my recipe page. Today, we're going to make a special dish, Simple Way to Make Any-night-of-the-week Salted Egg Yolk Lava Bun [Liu Sha Bao]. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Salted Egg Yolk Lava Bun [Liu Sha Bao], starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salted Egg Yolk Lava Bun [Liu Sha Bao] delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Salted Egg Yolk Lava Bun [Liu Sha Bao] is 14 buns. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can have Salted Egg Yolk Lava Bun [Liu Sha Bao] using 14 ingredients and 12 steps. Here is how you cook it.

Salted egg yolk lava bun is my all-time favorite dimsum item. In Chinese, it is called liu sha bao that literally means “quicksand bun”. It refers to the molten lava filling that makes this steam bun uniquely tasty. A must-try if you have not 😊

Ingredients and spices that need to be Get to make Salted Egg Yolk Lava Bun [Liu Sha Bao]:

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

Instructions to make 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.

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So that is going to wrap it up for this exceptional food Steps to Prepare Favorite Salted Egg Yolk Lava Bun [Liu Sha Bao]. Thank you very much for reading. I'm sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!