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

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, salted egg yolk lava bun [liu sha bao]. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Salted Egg Yolk Lava Bun [Liu Sha Bao] is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Salted Egg Yolk Lava Bun [Liu Sha Bao] is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first 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 that.

The ingredients needed to make Salted Egg Yolk Lava Bun [Liu Sha Bao]:

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

Instructions 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, cream 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). 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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