Lau Sa Bao
Warm, sweet and pillowy, traditional Chinese Custard Buns are a popular dimsum selection.

Ingredients
Lau Sa Bao
Calculate Dish Cost
Lau Sa Bao Dough
“Lau Sa Bao” Filling

Lau Sa Bao Dough
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Icing Sugar 80.0 g
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Salt 5.0 g
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Baking Powder 3.0 g
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Dried Yeast 5.0 g
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Teng Ming Flour 80.0 g
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Hong Kong Flour 300.0 g
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Water 200.0 g
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Shortening 35.0 g
“Lau Sa Bao” Filling
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Unsalted Butter 150.0 g
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Sugar 100.0 g
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Custard Powder 30.0 g
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Corn Flour 30.0 g
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Coconut Milk 50.0 g
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Fresh Milk 150.0 g
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Margarine 100.0 g
Preparation
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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).
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“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).
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Steam
- Steam in preheat stemer for 5 minutes.