I made liu sha bao!!! They aren’t that difficult to make, just that the ingredients are hard to get (at least in pittsburgh with no chinatown )): ). Had to make my own evaporated milk (just simmer 2 and 1/4 cups of regular milk to 1 cup).. and the salted duck egg i got were pale yellow so they don’t look as appetizing.
but, HERES THE LIU SHA BAO RECIPE! btw, it tastes like the real thing, even though it doesn’t look like the real thing. I think i made my bao too thin because i wanted to have more space to pinch the thing together. But I guess you should try with less filling for the first one, and then you can add more when you get the hang of it. And don’t make the same mistake of making your bao too thin! ((:
LIU SHA BAO
Creamy salted egg and milk custard filling:
Salted egg yolks – 100 g
Condensed milk – 120 g
All purpose flour – 20 g
Evaporated milk – 400 g
Butter – 60 g
Instant dry yeast – 1½ teaspoons
Milk – 240 g
Sugar – 45 g
Salt – ¼ teaspoon
All purpose flour – 450 g
Butter – 45 g
Prepare the salted egg yolk – if the salted egg yolks are raw, roast them in the oven until they become fragrant but not oily. If the salted egg yolks are already cooked, they are ready to use. Smash the eggs with the back of a fork. Whisk the condensed milk and cake flour into a paste. Cook the evaporated milk in a pot until it boils then pour it into the condensed milk/cake flour paste. Whisk until everything is incorporated. Pour the mixture back into the pot, add butter and keep cooking until it boils. Turn the heat off. The mixture needs to be stirred constantly so the bottom of the pot won’t burn. Add the smashed salted egg yolks into the mixture and stir until everything is incorporated. Pour the mixture into a bowl and let it cool. Refrigerate the mixture until it is ready to use. **the thickness of the custard can be adjusted by adding more/less flour.
For the dough: start with the first ingredient then add the second one to it. Mix well. Add the third ingredient, mix. Add the remaining ingredients in that sequence and mix in between each addition. All the ingredients should pull together and form a dough. Knead one half until the surface becomes smooth. Cover the doughs. Place them in a warm place and let them rise for 1 hour. Divide the dough into 12 pieces (about 65g). Flatten each dough. Put one scope of the egg custard filling (about 40g) in the center of the dough slice. Push the edge of the dough toward the center to seal the opening tightly (2 of my baos leaked..). Place the golden lave baos seam side down in the steaming baskets (I just used a pyrex dish) lined with steaming lining paper (i used normal parchment paper) to prevent the baos from sticking to the bottom of the steaming basket). Allow adequate room between each bao to prevent the baos from sticking to each other while steaming. Put the steaming baskets in a warm place to let the baos rise one more time for 30 minutes. Let the water in the steamer boil first then put the steaming baskets on to steam for 12 minutes. Make sure the heat is not too high.
and then TADAAAHHHHH! If you eat it immediately the custard is super hot, so be careful. The bao becomes more chewy after a while (~15mins).
**he asked for lian rong bao (lotus paste buns) right after he ate this. dang. more work for me )):