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CHARCOAL SALTED EGG CUSTARD BUN (LIU SAR BAO)

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

222.107 g

Sodium (mg)

1618.111 mg

Vitamin A (IU)

2172.767 IU

Saturated Fat (g)

60.316 g

Energy (kcal)

2168.946 kcal

Fat (g)

115.15 g

Trans Fat (g)

3.496 g

Salt (g)

4.037 g

Calcium (mg)

795.324 mg

Monounsaturated Fat (g)

22.038 g

Cholesterol (mg)

243.567 mg

Iron (mg)

2.503 mg

Vitamin C (mg)

3.242 mg

Fibre (g)

2.961 g

Sugars (g)

122.565 g

Protein (g)

50.447 g

Potassium (mg)

755.583 mg

Total

666.322 g

4854.334 mg

6518.3 IU

180.949 g

6506.838 kcal

345.45 g

10.488 g

12.11 g

2385.972 mg

66.114 g

730.7 mg

7.508 mg

9.726 mg

8.884 g

367.694 g

151.34 g

2266.75 mg

  • 300 g Pau flour
  • 1 tbsp baking powder
  • 6 g instant yeast
  • 60 g castor sugar
  • 30 g shortening
  • 140 ml water
  • 1 tbsp charcoal powder (optional)
  • 270 g Knorr Salted Egg Yolk Powder
  • 200 g butter (room temperature)
  • 70 g custard powder
  • 70 g milk powder
  • 180 g evaporated milk
  • 270 g lcing sugar
  • 1 Pour all dough ingredients (except shortening and water) into a mixing bowl. Turn on the mixer fitted with a dough hook. Add shortening and water gradually. Beat for 4 mins under medium speed. Cover dough with a wet cloth and let rise for an hour.
  • 2 Knead dough into a long roll and divide it into 12 portions or 100 g per portion.
  • 3 Flatten each dough portion. Place liu sar filling in the centre and wrap into a ball-like shape.
  • 4 Let it prove until it doubles in size.
  • 5 Steam buns for 15 mins.
  • 6 Liu Sar Custard: Mix all ingredients (except icing sugar) thoroughly.
  • 7 Add icing sugar and mix gently.
  • 8 Chill overnight.
  • 9 Scoop custard and shape it into balls of 20 g each.