Lau Sa Bao

Name: Lau Sa Bao
Yield: 15
Ingredients: 80.0g Icing Sugar; 5.0g Salt; 3.0g Baking Powder; 5.0g Dried Yeast; 80.0g Teng Ming Flour; 300.0g Hong Kong Flour; 200.0g Water; 35.0g Shortening; 150.0g Unsalted Butter; 100.0g Sugar; 30.0g Custard Powder; 30.0g Corn Flour; 50.0g Coconut Milk; 200.0g Knorr Golden Salted Egg Powder 800G; 150.0g Fresh Milk; 100.0g Margarine

Warm, sweet and pillowy, traditional Chinese Custard Buns are a popular dimsum selection.

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Lau Sa Bao Dough

Icing Sugar 80.0 g
Salt 5.0 g
Baking Powder 3.0 g
Dried Yeast 5.0 g
Teng Ming Flour 80.0 g
Hong Kong Flour 300.0 g
Water 200.0 g
Shortening 35.0 g

“Lau Sa Bao” Filling

Unsalted Butter 150.0 g
Sugar 100.0 g
Custard Powder 30.0 g
Corn Flour 30.0 g
Coconut Milk 50.0 g
Knorr Golden Salted Egg Powder 800G 200.0 g
Fresh Milk 150.0 g
Margarine 100.0 g

Chinese

Sides / Snacks

Warm, sweet and pillowy, traditional Chinese Custard Buns are a popular dimsum selection.

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Preparation

Lau Sa Bao Dough
- Mix well all ingredients and knead thoroughly. Allow to rest for 40 minutes.
- Knead and portion as required(20 gm per dough).
“Lau Sa Bao” Filling
- Soften butter till liquid, add remaining ingredients.
- Mix well and allow to rest in refrigerator for 24 hours.
- Shape and mould as required (recommended: 20gm).
Steam
- Steam in preheat stemer for 5 minutes.