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]. One of my favorites. For mine, I will 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 favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Salted Egg Yolk Lava Bun [Liu Sha Bao] is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have salted egg yolk lava bun [liu sha bao] using 14 ingredients and 12 steps. Here is how you cook it.

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

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

So that’s going to wrap this up for this special food salted egg yolk lava bun [liu sha bao] recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!