date: 2020-10-12T00:40:25.832Z image: https://img-global.cpcdn.com/recipes/5a5d55c99dd3d4e1/751x532cq70/salted-egg-yolk-lava-bun-liu-sha-bao-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5a5d55c99dd3d4e1/751x532cq70/salted-egg-yolk-lava-bun-liu-sha-bao-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5a5d55c99dd3d4e1/751x532cq70/salted-egg-yolk-lava-bun-liu-sha-bao-recipe-main-photo.jpg author: Olivia McKenzie ratingvalue: 5 reviewcount: 25470 recipeingredient: - " Filling" - "2 salted duck egg yolks" - "50 g unsalted butter room temperature" - "50 g icing sugar" - "20 g milk powder" - "20 g custard powder" - " Dough" - "150 g warm water" - "4 g (1 tsp) granulated sugar for yeast" - "3 g (1 tsp) active dry yeast" - "300 g Hong Kong flour low protein wheat flour" - "3 g (1/2 tsp) table salt" - "8 g (2 tsp) granulated sugar" - "7 g (1 1/2 tsp) vegetable oil" recipeinstructions: - "Youtu.be/8uDCbmgbT-s" - "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." - "Divide the filling into 14 equal portions (about 13g each). Keep them in the fridge until needed." - "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." - "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." - "Transfer onto a work surface. Knead the dough until it becomes elastic and smooth for up to 20 minutes." - "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." - "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." - "Round it into a ball and place onto a piece of parchment paper. Set aside with a cover. Repeat with the rest." - "Let them sit and ferment for 45 – 60 minutes or until the size is 50% larger." - "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." - "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." categories: - Recipe tags: - salted - egg - yolk katakunci: salted egg yolk nutrition: 279 calories recipecuisine: American preptime: "PT22M" cooktime: "PT44M" recipeyield: "3" recipecategory: Lunch --- ![Salted Egg Yolk Lava Bun [Liu Sha Bao]](https://img-global.cpcdn.com/recipes/5a5d55c99dd3d4e1/751x532cq70/salted-egg-yolk-lava-bun-liu-sha-bao-recipe-main-photo.jpg) Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a special dish, salted egg yolk lava bun [liu sha bao]. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious. Salted Egg Yolk Lava Bun [Liu Sha Bao] is one of the most well liked of current trending meals on earth. It's appreciated by millions every day. It is simple, it's fast, it tastes yummy. Salted Egg Yolk Lava Bun [Liu Sha Bao] is something which I have loved my entire life. They are nice and they look wonderful. Make this Dim Sum called Liu Sha Bao 流沙包. Molten lava-like filling with mashed salted egg yolk. You will be captivated by the lava-like filling flowing out when you tear open this Chinese custard bao (Liu Sha Bao). The filling is a little sweet, creamy, and most noticeably the slightly salty. 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 can achieve that. ##### The ingredients needed to make Salted Egg Yolk Lava Bun [Liu Sha Bao]: 1. Prepare Filling 1. Take 2 salted duck egg yolks 1. Make ready 50 g unsalted butter, room temperature 1. Take 50 g icing sugar 1. Get 20 g milk powder 1. Take 20 g custard powder 1. Make ready Dough 1. Make ready 150 g warm water 1. Get 4 g (1 tsp) granulated sugar, for yeast 1. Make ready 3 g (1 tsp) active dry yeast 1. Get 300 g Hong Kong flour / low protein wheat flour 1. Prepare 3 g (1/2 tsp) table salt 1. Prepare 8 g (2 tsp) granulated sugar 1. Take 7 g (1 1/2 tsp) vegetable oil In this case liu sha bao means that the filling is flowing like a molten lava. The filling is made with butter, salted egg yolks, milk powder, and sugar. But it can be a pretty messy business trying to eat this bun though I must warn you. Salted Egg Yolk Buns are hot when you first take them out of the pot and when you cut them open, the yellow filling will flow out. ##### Instructions to make Salted Egg Yolk Lava Bun [Liu Sha Bao]: 1. Youtu.be/8uDCbmgbT-s 1. 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. 1. Divide the filling into 14 equal portions (about 13g each). Keep them in the fridge until needed. 1. 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. 1. 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. 1. Transfer onto a work surface. Knead the dough until it becomes elastic and smooth for up to 20 minutes. 1. 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. 1. 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. 1. Round it into a ball and place onto a piece of parchment paper. Set aside with a cover. Repeat with the rest. 1. Let them sit and ferment for 45 – 60 minutes or until the size is 50% larger. 1. 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. 1. 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. But it can be a pretty messy business trying to eat this bun though I must warn you. Salted Egg Yolk Buns are hot when you first take them out of the pot and when you cut them open, the yellow filling will flow out. As for the Salted Egg Yolk Buns, they have a warm and fragrant filling. I think about these delicious steamed buns a lot, and I am secretly determined to. Our homemade Liu Sha Bao recipe will make freezer-friendly buns that are perfect for reheating when you're feeling like a snack. So that's going to wrap it up with this exceptional food salted egg yolk lava bun [liu sha bao] recipe. Thank you very much for reading. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!