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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

  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.