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| Panda liu sha bao |
Makes: 11-12 portions
3 salted duck eggs, fully cooked, shelled
and use egg yolks only
60g unsalted butter, soften
50g icing sugar
30g custard powder
45g dry milk powder
5g cornflour
30ml coconut milk (add water to coconut
cream to get coconut milk)
Make one day in advance
1.
Use a fork, mash the salted
duck egg yolks (hard boiled duck egg: boil 12mins) into fine crumbs.
2.
Whisk butter and icing sugar
until combined. Whisk in the remaining ingredients until well combined.
3.
Freeze the custard filling
until cold and firm. When firm, use an ice cream scoop to divide into portions.
Wrap custard balls in cling wrap / cut up transparent bags to wrap (easier to
handle than cling wrap), freeze it overnight with a cover or cling wrap.
Pau
dough
Makes: 12 paus (slightly more)
Makes: 12 paus (slightly more)
300g Hong Kong pau flour
3g (¾ tsp) baking powder
3g (1 tsp) instant yeast
30g caster sugar
160ml water
15g vegetable oil
3g (1 tsp) instant yeast
30g caster sugar
160ml water
15g vegetable oil
1.
Sieve Hong Kong pau flour and
baking powder into a mixing bowl. Add yeast, caster sugar and mix well.
2.
Make a well in the centre of
the flour mixture, add in water and mix to form a dough. Transfer dough onto a
lightly floured work surface. Knead dough (using hands) until it becomes smooth
(about 5 mins). Knead in the vegetable oil and continue to knead for another
10-15 mins or until the dough becomes smooth and elastic. Take a piece of
dough (about the size of a table tennis ball) and stretch it, you should
be able to stretch it to a fairly thin membrane without tearing off
easily, if not continue to knead for another 5 to 10mins. *Tips for kneading here.
3.
Roll dough into a smooth round,
place in a lightly greased mixing bowl, cover with cling wrap (it is
not necessary to proof for 1 hour or until double in bulk for this stage. Just
leave it to rest for 15 mins)
4.
Place dough on flour covered
surface again. Punch down the dough and give a few light kneading to release
the trapped air bubbles. Divide the dough into 12 portions (about 40g each).
Roll each portion into a smooth round.
5.
Flatten each dough into a small
disc with your palm or a small rolling pin, make the edges thinner and the
centre portion thicker. Wrap each liu sha
ball with the dough. Pinch and seal the seams. Place dough seam side down
on a square piece of parchment paper (or can use cupcake paper). Leave buns to
proof for 20-25 mins.
6.
Place buns in a steamer and
space them apart so that they do not touch one another. Steam at medium to high
heat for 12mins (make sure the water is already boiling before steaming). When
ready, remove the lid carefully to prevent water from dripping over the buns.
Remove immediately and serve warm. Steam all the paus. Keep leftovers in fridge
and re-steam till hot before serving.
* Mix bamboo charcoal powder with dough to
get black dough.
Adapted from: happyhomebaking
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| Before steaming |
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| After steaming |
