Menu

I work in ...

Continue

Your content is being adapted
based on your type of business.

+

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
  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.