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Lau Sa Bao
Warm, sweet and pillowy, traditional Chinese Custard Buns are a popular dimsum selection.
Ingredients
Lau Sa Bao
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM0.21
Cost per Serving
Food Cost Margin
Lau Sa Bao Dough
Icing Sugar
/g
80.0 g
0%
Salt
/g
5.0 g
0%
Baking Powder
/g
3.0 g
0%
Dried Yeast
/g
5.0 g
0%
Teng Ming Flour
/g
80.0 g
0%
Hong Kong Flour
/g
300.0 g
0%
Water
/g
200.0 g
0%
Shortening
/g
35.0 g
0%
“Lau Sa Bao” Filling
Unsalted Butter
/g
150.0 g
0%
Sugar
/g
100.0 g
0%
Custard Powder
/g
30.0 g
0%
Corn Flour
/g
30.0 g
0%
Coconut Milk
/g
50.0 g
0%
Knorr Golden Salted Egg Powder 800G
/g
200.0 g
0%
Fresh Milk
/g
150.0 g
0%
Margarine
/g
100.0 g
0%
/
Lau Sa Bao Dough
-
Icing Sugar 80.0 g
-
Salt 5.0 g
-
Baking Powder 3.0 g
-
Dried Yeast 5.0 g
-
Teng Ming Flour 80.0 g
-
Hong Kong Flour 300.0 g
-
Water 200.0 g
-
Shortening 35.0 g
“Lau Sa Bao” Filling
-
Unsalted Butter 150.0 g
-
Sugar 100.0 g
-
Custard Powder 30.0 g
-
Corn Flour 30.0 g
-
Coconut Milk 50.0 g
-
Fresh Milk 150.0 g
-
Margarine 100.0 g
Preparation
-
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).
-
“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).
-
Steam
- Steam in preheat stemer for 5 minutes.
