奶油流沙包 Salted egg bun - by Priscilla Lim

奶油流沙包
Ingredients

A) 5 salted egg yolks
150g salted butter( room temp)
100g of powder sugar

B) 50g fine sugar
5g instant Yeast
140g warm water

C) 200g self raising flour
100g bread flour (高筋面粉)
1/4 teaspoon salt
20g Shortening (板油)

Steps
-Steam the egg yolks for 10- 15 min till soft. Mash the egg yolk , add in butter and powder sugar .
- after mix well put the egg mixture in the freezer for 10-15 min till slightly harden.
- roll the egg mixture into ball of 20g . Then but it in the freezer for 30 min.
- while waiting for the egg mixture to be harden , prepare ingredient (b)
- mix instant yeast, sugar and warm water . Stir till sugar melt.
Leave it aside for later use.
- sieve the self raising flour and bread flour . Pour it in a mixer and mix it in a low speed . Pour in the (B) mixture slowly.
-Let it mix well then add in salt n shortening . Mix till it become a lump . Knead it with hand .
- leave it to raise for 30min
- when the dough is well raise, knead the dough
- cut dough into 20 g each and roll it into a circle ( not too thin so that the cream would not flow out)
- then take out the egg mixture an put it in the centre of the dough , then pinch it and make sure the custard would not flow out.
- Put the dough in the muffin paper . When all is done , let it sit aside and raise for an hour .
- the steam it for 10 min
- once it it ready quickly take it out, so that the egg mixture would not flow out.

Fiona Lau

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