Yeah , got this recipe from
Zoe's bake for happy kids.com
http://www.bakeforhappykids.com/2014/02/liu-sha-bao-chinese-molten-salted-egg.html
and i re-invented to my way of liu sha bao by using thermomix !!
It's simply easy!
Btw, i really love and enjoy reading post from Bake For Happy Kids!
Filling (prepare the filling a day earlier)
4 pcs fully cooked salted eggs yolk
40g icing sugar
40g icing sugar
60g unsalted butter , soften
(i tried to use Golden Churn Salted Butter for my 2nd attempts and it turns out not bad , creamier ! but depend on individual ya ~ )
(i tried to use Golden Churn Salted Butter for my 2nd attempts and it turns out not bad , creamier ! but depend on individual ya ~ )
1. Place ingredients in TM bowl and mix 45 sec on Sp4
5g corn flour
35g milk powder
30g custard powder
30ml coconut milk (santan)
1. Mix and combine for 1 min on Sp4
Refrigerator till become firm , and scoop it like how you scoop for an ice cream ... and last freeze it for one night!
Bao Dough
250g pau flour
1/2tsp baking powder
1/2tsp salt
1&1/2tsp INSTANT YEAST
( you may skipped the step to activate the yeast if you using instant yeast )
15g sugar
1tbsp (15g) vegetable oil / canola oil ( i used Crisco Brand )
120ml water ( you may combine milk and water ; 60ml milk + 60ml water ) by adding the milk, the dough is fluffier, otherwise, denser.
1. Place ingredients in TM bowl and mix 10 sec on Sp5
3. Rest till double the size (I cover with cling wrap to rest)
4. Divide to 10 portions, each at appx. 25g
4. Divide to 10 portions, each at appx. 25g
Steam it with 600ml water , varoma , 10min , Sp3
Enjoy my wrapping video at below! :)
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