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Lau Sa Bao Dough

  • Icing Sugar 80 g
  • Salt 5 g
  • Baking Powder 3 g
  • Dried Yeast 5 g
  • Teng Ming Flour 80 g
  • Hong Kong Flour 300 g
  • Water 200 g
  • Shortening 35 g

“Lau Sa Bao” Filling

  • Unsalted Butter 150 g
  • Sugar 100 g
  • Custard Powder 30 g
  • Corn Flour 30 g
  • Coconut Milk 50 g
  • Fresh Milk 150 g
  1. Lau Sa Bao Dough

    • Mix well all ingredients and knead thoroughly. Allow to rest for 40 minutes.
    • Knead and portion as required(20 gm per dough).
  2. “Lau Sa Bao” Filling

    • Soften butter till liquid, add remaining ingredients.
    • Mix well and allow to rest in refrigerator for 24 hours.
    • Shape and mould as required (recommended: 20gm).
  3. Steam

    • Steam in preheat stemer for 5 minutes.
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