Liu Sha Bao is also called Golden Liu Sha Bao or salted egg yolk buns. It is a traditional Chinese dessert and you can find it in Cantonese teahouses usually. Its taste is soft, rich in aroma and nutritional value. Its filling can flow like golden sand, the feeling of quicksand is particularly attractive.
What is Liu Sha Bao?
Liu Sha Bao is mainly made from flour, salted egg yolk and baking powder. It’s a bit like a Nai Huang Bao, but the filling is different. It uses salted egg yolk as the filling that sweet and savory fluid custard. It tastes delicious and beautiful. Liu Sha Bao is fragrant and beautiful. It is indeed a very great invention.
Liu Sha Bao recipe
You’ll need:
55g cheese powder
2 salt egg yolks
112g unsalted butter
25g milk
55g powdered sugar
55g whole milk powder
4g yeast
55g sugar
120g warm water
300g flour
4g baking powder
55g lard
How to make Liu Sha Bao
1. Add 112g unsalted butter in a bowl and heat it over water under small heat until butter melted. Steam 2 salted egg yolks in a steamer and crush them on a plate. Set aside.
2. Add 55g cheese powder, 120g powdered sugar and 55g whole milk powder in a bowl. Then, pour the melted butter in it and mix it well. Add 25g milk in multiple portions, and then add crushed salted egg yolk. Stir them well, sieve them, and freeze them in the refrigerator for 1 hour.
3. Divide the filling evenly into 15g portions and round them. Set aside.
4. Add 4g yeast,55g sugar and 120g warm water(Around 35 ℃) in a small bowl. Stir them until dissolved. Add 300g flour, 4g baking powder and 55g lard in a bowl. Slowly add yeast water multiple times in the bowl and stir them.
5. Knead dough until smooth and wrap a plastic wrap. Set aside for 10 minutes. Remove the plastic wrap, roll the dough into strips and divide them into 30g small pieces each.
6. Flatten the dough and use a rolling pin to roll it. Put the filling in its center and wrap it.
7. Place the Liu Sha Bao in a steamer covered with a layer of steamer paper on it. Cover the lid and set aside for 30 minutes. Heat it with boiling water under high heat for about 6 minutes. Serve it.
Liu Sha Bao
Ingredients
- 55g cheese powder
- 2 salt egg yolks
- 112g unsalted butter
- 25g milk
- 55g powdered sugar
- 55g whole milk powder
- 4g yeast
- 55g sugar
- 120g warm water
- 300g flour
- 4g baking powder
- 55g lard
Instructions
- Add 112g unsalted butter in a bowl and heat it over water under small heat until butter melted. Steam 2 salted egg yolks in a steamer and crush them on a plate. Set aside.
- Add 55g cheese powder, 120g powdered sugar and 55g whole milk powder in a bowl. Then, pour the melted butter in it and mix it well. Add 25g milk in multiple portions, and then add crushed salted egg yolk. Stir them well, sieve them, and freeze them in the refrigerator for 1 hour.
- Divide the filling evenly into 15g portions and round them. Set aside.
- Add 4g yeast,55g sugar and 120g warm water(Around 35 ℃) in a small bowl. Stir them until dissolved. Add 300g flour, 4g baking powder and 55g lard in a bowl. Slowly add yeast water multiple times in the bowl and stir them.
- Knead dough until smooth and wrap a plastic wrap. Set aside for 10 minutes. Remove the plastic wrap, roll the dough into strips and divide them into 30g small pieces each.
- Flatten the dough and use a rolling pin to roll it. Put the filling in its center and wrap it.
- Place the Liu Sha Bao in a steamer covered with a layer of steamer paper on it. Cover the lid and set aside for 30 minutes. Heat it with boiling water under high heat for about 6 minutes. Serve it.
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