How to Make Yum Cha-Style Liu Sha Bao / Salted Egg Lava Custard Buns Steamed - 黃金流沙包
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- Опубліковано 13 вер 2024
- Recipe at: www.themeatmen....
Any dim sum place worth its salt will feature their take on the perennial crowd pleasing salted egg custard buns. It can vary from charcoal flavoured buns to liquid custard centers, but everyone has a personal ideal benchmark for liu sha bao. Extra salted egg yolks? Prefer molten custard? Fret not, now you can make your very own!
While the French may have started the trend with salted caramel treats, the Chinese have their own version of salt and sweet - in the form of salted egg custard buns. So, what is it about salt on sweet that we can't seem to get enough of? As it turns out, there actually is a scientific reason why a pinch of salt makes something taste even sweeter. We have sugar sensors in our mouths, and one of these sensors is triggered only when sodium (salt) is present and this increases your ability to detect sweetness!
It is next to impossible to resist soft, fluffy steamed buns oozing with golden, buttery salted custard. But now we know why the glorious marriage between salted egg yolk and sweet custard makes our taste buds dance in joy. Share these buns with your friends and family, and we bao that it'll be worth it!
#themeatmensg #simple #delicious
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Hong Kong flour is an all-purpose flour that is highly bleached. Pau that is made with Hong Kong flour will turn out whiter than those made with normal flour. Hong Kong flour is most suitable for making steamed pau. It is available at specialist cake shops or in large supermarkets."
ck Ja so i can use pau flour la...
Thanks! Was wondering where I'd be able to find some!
This is a brilliant idea to frozen the filling in round mould. I will try this method next time. Great video!
Thanks for sharing this recipe. The paus tasted really good. 😋
Hi. Thank you for the recipe. I've tried it even the filling doesn't flow but the bun taste really good. I even store it in fridge and reheat it still taste good and fluffy. Thanks once again
If someone had told me those pretty round flour dough was filled with egg yoke turned into a custard. I'd have laughed in their face. I wouldn't try anything like that. But I did and now I'm hooked. Superbly pleasing to the eye and pallet. Only going to the restaurant now that's the first thing I make sure that they have because once I went and they only had two taro root 1 not my favorite but not too bad but when I saw the pretty big ones come out I knew those were my babies and I went up and got about six of them
I tried this yesterday. but the egg yolk is not flowing out as it supposed to be.. but the pou texture is good . very soft. so far is the best texture i had tried. and i like it because it used vege oil instead of shortening... is much more healthy. tq for the video...
Wow!!! So beautiful 😍 yummylicious 🤩
Omg! When the custard popped out I actually screamed. Think....such a waste! Lol. What's HongKong flour? How do we make it?
oh nice I want to learn how to make it thanks for sharing
My MOST favorite dim sum ever!
omg been wanting to learn since forever!
Cold filling cause yeast to slow in rising
This recipe is very interesting and look so yummy. I just want to know if bun with custard filling can store for a weej before i steam it? How long is the shelf life of the filling?
Who does all your background music for your videos? I love them all
OMG I was drooling the whole time watching the video anticipating the end product
Hello ! why the third round when you make the dough into ball. why didn't you stand the dough again? at least 25 min. didn't it a regular process? pls advise tqvm ..
Hello, if I don’t have a Custer sugar what kind of sugar I can replace for . Thank you
Any recipw with measurements of cups /tbsp? Don't have the scale to measure..
The skin is nice, but the filling wont freeze, so difficult to handle. It turned to liquid if put at outside fridge when do wrapping.. 😥
My dough becomes a stick to my hand.. I follow this recipe 100%.. whyyy .. updated, already adjust the recipe, add 5ml more milk to filing, and add 50g more flour to bao. turn out perfect gooey filing and soft bao.
What can be a substitute for custard powder? Is cornstarch good?
Custard powder is a mix of cornstarch flour and eggyolk (dried egg yolk to flour)
Why my buns dont melted? 😥
Tried this recipe but the filling turned grainy. Idk where i got it wrong?
some brands say Bao Flour..just the same
I like egg
Why my buns cant melted after steam the bao?
hi, I try your recipe, the skin is perfect and nice. But the filling I make cant frozen like yours even after put for 2 days in fridge, then I just use it but the result is its become not liquid anymore after steam the bao😢 can you tell me whats wrong? i follow all your recipe. thank you so much ..hope you will reply 😊
maybe try freezing it with covering with cling wrap
theMEATMENchannel ops..I just notice I not cover it.. I don't know it's got effect.. Will try again next time..thx for the reply 😊
Bandung pls make it
I'm looking to try this recipe soon but I'm wondering if I can freeze the buns I don't plan on cooking, and if so, how long can they stay in the freezer?
Yes you can freeze them! But remember to steam the buns first before storing it in the freezer. Technically you can store them for a very long time but we would recommend 2 weeks max :)
@@themeatmensg thank you!
What is Hong Kong flour? I never heard Hong Kong flour even though I was born and grew up in Hong Kong.
Haha hi catty! Hong Kong flour is what pau flour - it's highly bleached flour that has its gluten level broken down, making the flour extra fine and delicate. It also has slightly higher protein content (8% to 10%).
Hello can u tell me what is Hong Kong flour I can’t finds it in Canada what other flour I can replace for Hong Kong flour please can u reply me know so I can make it for my son bc he love this kind of bun sooo much n u make look very yummy too ( can I use all purpose Flour instead Hong Kong flour please reply me n thankyou
Elaine Van Hi,you can use Pau flour instead too if you don’t have Hong Kong flour, Hong Kong flour is a type of flour that is highly bleached and it makes the gluten level break further, so your flour would be softer :)
Sorry can I ask what is pau flour I dint think have it in Canada
Elaine Van oh no worries:) it’s a type of flour used to make steamed buns, I think i spelled it wrongly it’s either Bao or Pau :)
Elaine Van Have you tried looking for the flour at a baking supply store ?
Elaine Van But I think you can still use all purpose flour but the texture of the steamed buns would be slightly coarser texture, because pau flour(steamed buns flour) is finer
Can I use cake flour for this?
Hello :) Which flour are you replacing cake flour with?
@@themeatmensg I mean can I use cake flour or white all purpose flour instead of the flour used in the video? I do not have that particular flour
@@Eleidig007 yes you can use all purpose flour or cake flour to replace hongkong flour! :)
I tried this recipe exactly and the buns are delicious but the filling DOES NOT FLOW! 😭😭😭 any ideas why?
You can try steaming longer, the consistency should be the same as the mixture before freezing. :) hope this helps
If i don't have bread mixer and I use my hand, how long should i knead?
Dawn Reine tell smooth with little to no texturing on top of the dough I too mix by hand and it's a 15 min or more process
Thanks but i think i will buy better than done it i think its more ez for me bcoz i dnt like cooking at chines store they sell 6 bun for $4 but will try one day hehehe
Help! I don't have a custard mold
杨彩玲 Maybe you can try using ice cube tray?
Or a mini cupcake tray
can i replace hong kong flour with other flour?
ingke apelia yes
Ive been trying to make this recipe, but why my salted egg custard wont freeze 🤯
If only i saw this comment before, i wont try this recipe.. 😅 Yeah! The filling wont freeze, so difficult to handle, cant be wrapped.. 😣😥
Any reason why my skin are not smooth? 😂
Y SPILL??? U NEED TO SUCK IT UP TO EAT... Y NOT MAKE IT "SHOOT" LIKE WATER GUN? JUST OPEN UR BIG MOUTH HAHAHHAHAHAHHAAHAHJAHA
Not a good recipe and this is the last time I'm giving the MeatMan recipes a chance. Don't waste your time. Find another recipes.
YIKES... INSIDE SALTY (HSIEN) AND YELLOWISH EGGS (WANG BA TAN) HAHAHHAHAHA.... SO DISGUSTING NO WONDER I HATE IT.... THE HEALTHY ONE MUST BE CLEAR COLOR AND SPLASH LIKE WATER FOUNTAIN NOT BURST A WHILE THEN SPILL ALL OVER... THIS SHOWS LOW LIBIDO EGGS HAHHAHHAHAHHAHAHAHAHHAHAHAHAHAHH