It all happened on last Wednesday when Mr H text me – Dim Sum for Supper, baby? Well, what was I thinking if I say NO. Yes way! Told him I’ll be ready.
We went to Enak Enak Hongkong Tea House at Simpang Bedok – our usual place. Mr H was hungry so he ordered Duck Porridge while am busy selecting the Dim Sum dishes. I ordered Shaomai (known as Siew Mai), Har Gao (shrimp dumpling) and Gyoza (pan-fried dumpling) that serves with soy-vinegar dipping sauce.
Mr H pointed on another Dim Sum. It looks like a bun (Bao). A bun?! Am not in a mood of eating any bun or any bao. but Mr H said he noticed I always pick up the same kind of Dim Sum and not wanting try new recipe. Reluctantly, I said yes.
And when the Dim Sum arrived, I took the chopsticks and pick up those I ordered. Knowing I wont eat the Bao, he ate it. His face changed and I could see him smiling whispering.. heaven. He told me that I should try the other one (the last one – it only served two in the steamed basket) or I shall regret. With no hesitation (thanks to his face expression), I put the small bao into my mouth and trust me.. he was right, I would had regret if I had not try it at all.
So the next thing I knew, I was all prepared to bake the bun on Saturday. Oh ya, Pumpkin was home as he finally booked out from his Police Camp last Friday. I fetched him and we both had dinner together. He helped me in the kitchen a bit here and there before I realized he was missing till I heard the snoring sound. Poor Pumpkin he was really tired after all the 10 days training.
Anyway, let’s take a look on the Liu Sa Bao (Salted Egg Custard Steamed Bun)..
Recipe for SALTED EGG CUSTARD
- · 6 egg yolks (cooked)
- · 55g custard
- · 110g caster sugar
- · 55g full cream milk powder
- · 60g coconut milk
- · 20g cornstarch
- · 110g butter (room temperature)
Recipe for BAO (bun)
- · 100g plain flour
- · 5g compressed yeast
- · 50-70ml warm water
- · ¼ teaspoon salt
- · ½ teaspoon sugar
- · ½ tablespoon cooking oil
The Over Night Thing
Mash the egg yolks in a bowl. Pour all the ingredients and mix well until smooth. Refrigerate the filling until cold and firm for few hours. Scoop out into portions of balls and place on a plate. Cover them with plastic wrap for overnight in the freezer.
Sift flour and salt into a warm bowl and a make a well. Cream the yeast with little water together with sugar and then pour into the well. Sprinkle a bit of flour on top of it before you cover the bowl with damp cloth for 15 minutes.
Bubbles will appear. Add remaining water. Mix well until the mixture forms sticky dough. Knead on a floured board. Leave it the bowl and cover it with a damp cloth for about half an hour till it doubles the size. Knock back (punch) the dough and kneads again till the dough smooth.
Roll the dough with hand into a sausage and cut into small pieces. Press each piece into a round shape. Put the portion of the filling in the centre of each wrapping. Meet the edges together to form a sack. Seal by twist and pinch with your thumb. Place each bun on paper cups or square piece of greaseproof paper. Leave them to rest for 15 minutes. Steam the buns for 20 minutes.
At Your Service
I quite like the result. Putting myself in the basket and carry myself eh (praising myself.. who else?).. heh heh.. You could taste the salted egg melt in your mouth.. sweetly. And so the afternoon tea-time.. the Liu Sa Bao was served with Black Coffee.
Enjoy with the recipe ya! Cheers!