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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)
221.18 g
Sodium (mg)
1662.49 mg
Vitamin A (IU)
1934.57 IU
Saturated Fat (g)
60.53 g
Vitamin D (mcg)
2.45 mcg
Energy (kcal)
2179.15 kcal
Fat (g)
116.25 g
Trans Fat (g)
1.32 g
Vitamin B12 (mcg)
0.87 mcg
Vitamin B6 (mg)
0.13 mg
Salt (g)
4.15 g
Folate (mcg)
52.33 mcg
Calcium (mg)
638.71 mg
Zinc (mcg)
1.76 mcg
Monounsaturated Fat (g)
22.26 g
Cholesterol (mg)
246.57 mg
Iron (mg)
2.39 mg
Selenium (mcg)
39.2 mcg
Vitamin C (mg)
2.1 mg
Fibre (g)
2.96 g
Sugars (g)
127.66 g
Protein (g)
51.4 g
Copper (mg)
0.19 mg
Potassium (mg)
573.78 mg
Total
663.55 g
4987.47 mg
5803.7 IU
181.58 g
7.35 mcg
6537.44 kcal
348.76 g
3.95 g
2.62 mcg
0.38 mg
12.46 g
157 mcg
1916.12 mg
5.27 mcg
66.77 g
739.7 mg
7.17 mg
117.6 mcg
6.31 mg
8.88 g
382.99 g
154.2 g
0.57 mg
1721.35 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.
