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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)

222.11 g

Sodium (mg)

1618.11 mg

Vitamin A (IU)

2172.77 IU

Saturated Fat (g)

60.32 g

Vitamin D (mcg)

3.45 mcg

Energy (kcal)

2168.95 kcal

Fat (g)

115.15 g

Trans Fat (g)

3.5 g

Vitamin B12 (mcg)

1.24 mcg

Vitamin B6 (mg)

0.2 mg

Salt (g)

4.04 g

Folate (mcg)

64.13 mcg

Calcium (mg)

795.32 mg

Zinc (mcg)

2.46 mcg

Monounsaturated Fat (g)

22.04 g

Cholesterol (mg)

243.57 mg

Iron (mg)

2.5 mg

Selenium (mcg)

44.45 mcg

Vitamin C (mg)

3.24 mg

Fibre (g)

2.96 g

Sugars (g)

122.56 g

Protein (g)

50.45 g

Copper (mg)

0.2 mg

Potassium (mg)

755.58 mg

Total

666.32 g

4854.33 mg

6518.3 IU

180.95 g

10.35 mcg

6506.84 kcal

345.45 g

10.49 g

3.72 mcg

0.6 mg

12.11 g

192.4 mcg

2385.97 mg

7.39 mcg

66.11 g

730.7 mg

7.51 mg

133.36 mcg

9.73 mg

8.88 g

367.69 g

151.34 g

0.59 mg

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.