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| Baked bo luo liu sha buns |
SALTED
EGG YOLK FILLING
6 salted egg yolk
100g caster sugar
50g custard powder
55g full cream milk powder
60g coconut milk/milk (I used low fat milk)
15g corn starch
110g butter, room temperature
Total weight ≈ 480g (each ball ≈ 40g)
For the filling:
1.
Start by steaming the egg yolks
for 8-10 minutes or until cooked. Mash it up.
2.
In a mixing bowl, use an
electric mixer to cream the butter and sugar (until pale yellow) and mix in the
rest of the ingredients. Refrigerate the mixture until firm. Portion into balls
and freeze till solid.
TOPPING
125g cake flour
55g caster sugar
40g butter, softened at room temperature
7g milk power
1 Tbsp evaporated milk (I used low fat milk)
1 tsp condensed milk (omitted)
¼ tsp baking powder
55g caster sugar
40g butter, softened at room temperature
7g milk power
1 Tbsp evaporated milk (I used low fat milk)
1 tsp condensed milk (omitted)
¼ tsp baking powder
1 egg yolk, for brushing (omitted)
For the topping:
3.
Combine all the ingredients.
Knead and shape into a log and chill in refrigerator.
BO
LUO BUNS
350g bread flour (I used plain flour)
70g caster sugar
4g salt
1 whisked egg
10g milk powder
6g instant dry yeast
120g tangzhong
125ml milk
30g butter, softened at room temperature
70g caster sugar
4g salt
1 whisked egg
10g milk powder
6g instant dry yeast
120g tangzhong
125ml milk
30g butter, softened at room temperature
For the buns:
4.
Combine all dry ingredients:
flour, salt, sugar, milk powder and yeast in a bowl.
5.
Make a well in the center.
Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into
the well of the dry ingredients.
6.
When all ingredients get
together, knead in the softened butter. The dough is quite sticky and messy at
this stage. Keep kneading until the dough is smooth, not sticky and elastic.
Shape dough into a ball. Place in a greased bowl and cover with a wet towel or
cling wrap. Let it proof till it's doubled in size, about 40mins.
7.
Transfer the dough to a clean
floured surface. Deflate and divide into 12 equal portions. Cover with cling
wrap, let rest for 10mins.
8.
Roll in each ball of frozen
salted egg yolk filling. Knead each little dough portions into ball shapes.
9.
Let them complete the 2nd round
of proofing, about 35mins, doubled in size.
10. While the buns are on their 2nd round of proofing, remove the
topping paste from fridge, cut into 12 equal portions and roll in balls.
11. Cover it with a film wrap and press each portion into a flat disc.
Place on top of the small dough. Repeat this step with the rest.
12. Brush the top with whisked egg yolk and bake at 170°C for 14mins. (Be
careful not to over-bake else the filling will not flow!)
13. Cool on a wire rack before serving.
Adapted from: ohyellowfingers
TANGZHONG
50gm (1/3 cup) bread flour (I used plain
flour)
250ml (1cup) water
Method:
1.
Mix flour in water well without
any lumps. Cook over medium-low heat, stirring consistently with a wooden
spoon, whisk or spatula to prevent burning and sticking while you cook along
the way.
2.
The mixture becomes thicker and
thicker. Once you notice some “lines” appear in the mixture for every stir you
make with the spoon. It’s done. You get the tangzhong. Remove from heat.
3.
Transfer into a clean bowl.
Cover with a cling wrap sticking onto the surface of tangzhong to prevent from
drying up. Let cool. The tangzhong can be used straight away once it cools down
to room temperature. Just measure out the amount you need. The
leftover tangzhong can be stored in fridge up to a few days as long as it
doesn't turn grey. If so, you need to discard and cook some more. (Note: The
chilled tangzhong should return to room temperature before adding into other
ingredients.)
Adapted from: christinerecipes
