Freshly and Lovingly Steamed on : 27th April 2014
YUMZ!!! A staple at every Dim sum feast that I have. Its is always a feast today and diet tomorrow mantra which I live with each and everytime I visit a dim sum restaurant. Somehow, the diet part never materialize. I am only good with the feasting. I always thought it is really difficult to make this. Actually such yummy treats can be just 2 hrs away in the privacy of your own home. Today, I made my own 莊家流沙包。
3 Salted Egg Yolks
40g Dry Milk Powder
30g Coconut Milk
5g Corn Flour
50g Granulated Fine sugar
55g Unsalted Butter
25g Custard Powder
Start off by mashing the yolks with the back of the fork. Then cream the butter and sugar until well incorporated. Add in the remaining ingredients and mix well. Refrigerate for 30 minutes until a tad firmer. Divide up into 10 pieces and freeze it for 2 hrs. Ensure each filling is round with no sharp edges. I made the mistake of having sharp rugged edges and its difficult to wrap the dough over it.
I use the same recipe for the buns as in the 馒头 ( steamed bun ) post where I made these pillowy piggies as shown below.
300g + 2 Tbsp Hongkong Flour
3g Instant Yeast
3g Baking Powder
40g Granulated Sugar
15g Canola oil
Mix flour, yeast, baking powder and sugar together in the mixer bowl. Mix well before pouring in the water and oil. Stir with a spoon to combine before kneading it for 10 mins.
Cover it and let it proof for 1 hr or until double in size. Once that is done, divide into ten 50g dough. Round these up and flatten. Wrap each filling with the bun dough and place on a square piece of parchment paper.
Let it proof for 15 mins. During which, heat up the water in the wok. While its proofing, I use a brush and blue food colouring to write a “莊”. This is my surname. Ensure the water is boiling before placing the buns in. Steam for 12 mins at medium heat.
Do not lift the cover once you off the heat. Let it rest for 2 mins.