流沙包 Lau Sa Bao

efortune1

流沙包 Lau Sa Bao流沙包對於大家應該一點都不陌生吧~ 最愛它那如熔岩般溢出的流沙餡, 每次臨吃時都有衝動趁熱大咬一口, 但吃這包時偏偏要有矝持, 不可以心急, 稍有不慎就會如噴漿一樣濺到週圍, 相信這畫面你和我也深有同感吧 >O<
Lau Sa Bao, which is a soft bun filled with custard melt with salted egg yolk inside. "Lau Sa” means “flowing sand”, I love elegant Chinese names for food , Of course, the flowing sand bun contains no sand. It is made with salted egg yolks, butter and sugar that basically melt into a thick viscous liquid after steaming. It tastes sweet with a hint of saltiness, I understand some people may not like the salted egg, but this custard is different, even a salted egg hater like it.

皮材料Dough Ingredients: (For 4pcs)

低筋麵粉Plain Flour/Cake Flour  90g
糖Sugar                                     10g

酵母 Yeast                       1/2tsp
泡打粉Baking Powder      1/2tsp
水或牛奶 Water or milk   40-50g

餡材料Filling Ingredients:
咸蛋黃Salted Egg Yolk             2pcs
無鹽牛油Unsalted Butter          25g
糖Sugar                                   25g
粟粉Corn Starch                      3g
吉士粉Custard Powder             3g
   

做法How to Make:

1.      麵粉過篩, 混合糖, 酵母和泡打粉, 逐少加入水或牛奶, 揉成光滑不黏手的粉團, 放入碗內, 用保鮮紙蓋上防乾, 放置30分鐘, 麵團會發大和軟身。
Sieve the flour, combine with sugar, yeast and baking powder, add water gradually and knead it until smooth dough. Cover with plastic wrap, leave for 30mins for fermentation.
2.      將咸蛋黃蒸熟, 放涼後, 混合軟身了的牛油, 糖, 粟粉和吉士粉拌勻, 放入冰箱雪至硬身, 取出將它分4 份, 搓成球狀, 再放回冰箱雪硬。
Place the butter at room temperature until softened. Steam salted egg yolk until done. Crush egg yolk, combine with butter, sugar, corn starch and custard powder, put in freezer until firm, take out and shape into 4 balls and put it back to freezer for frozen solid.
3.      用麵棒壓開麵團, 重複數次排氣, 分成4 份, 用麵棒桿成中間薄旁邊厚的圓形, 放餡料於中間, 收口, 墊上包底紙, 放置30分鐘。用中大火蒸5-6分鐘即可。
Use rolling pin to press out the air of the dough, divide into 4pieces, flatten and roll the dough pieces into circle (thin edge and thick in center), place the filling in the center, wrap and shape into balls. Place parchment paper underneath each bun. Leave it for 30mins for fermentation. Steam for 5-6mins over medium high heat.

小小心得:
* 餡料雪至硬身會容易包很多, 餡料太軟會黏手和沾到上包上
Freeze the egg custard portions solid before wrapping in dough is a important step which helps you easier to wrap up.
*麵團發酵後, 須要排走氣孔, 以防止蒸好的包子表面怖滿氣泡
After fermentation of the dough, we need to press the air out of the dough to prevent any air holes on the surface of the buns after steamed.

文章來源:[size=16.799999237060547px] Maggy's Kitchen      閱讀更多美食食譜:http://www.8am8.com/?tp=newsdetail&id=223
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easytop

可以试做，谢谢楼主分享