Comments on: Liu Sha Bao- wonderful dessert with salted egg

By: KP Kwan

KP Kwan — Wed, 17 Mar 2021 07:02:23 +0000

In reply to Emily. I don't think steaming longer will work. Custard powder is essentially starch that will prevent anything from flowing if it is too much. I am suspecting that is the cause. Try to reduce the custard powder by half to make it flow.

By: Emily

Emily — Mon, 15 Mar 2021 08:24:50 +0000

Hi thanks for your wonderful recipe. I did the normal version first then the runnier version. I was too fast in pouring the milk and ended up with 20g instead of 10g. However right after steaming and opening the filling did not flow at all and remain as though it was the more solid version. I stuck to everything else as per your recipe. Why did my filling not flow? Do I have to steam for a longer time?

By: KP Kwan

KP Kwan — Sat, 19 Sep 2020 01:02:56 +0000

In reply to Thao Nguyen.

Hi Thao Nugyen,
I suggest you steam the bao and let it cool, then freeze it. When you want to eat, let it defrost and steam again. That is how some of the Dim Sum restaurants are doing.
KP Kwan

By: Thao Nguyen

Thao Nguyen — Fri, 18 Sep 2020 19:25:53 +0000

Hi KP Kwan, thanks for the great recipe. If i wanted it prepared it and freeze it so i can eat it when i am craving for. I can i do it so that the filling can still be running each time i cooked it? Does the bao need to be cooked before put them in to the freezer?

By: KP Kwan

KP Kwan — Sat, 01 Aug 2020 00:24:04 +0000

In reply to Sally.

Hi Sally,
There is bao flour available at where I live. It is a unique mix that I suitable for making bao. Use can use all-purpose flour or the regular flour (those for making cakes) for this recipe.
KP Kwan

By: Sally

Sally — Fri, 31 Jul 2020 04:41:43 +0000

Hi, in the recipe it says that you used bao flour. What kind of flour is that? Can I use all purpose flour or bread flour instead?
Thanks!

By: KP Kwan

KP Kwan — Wed, 15 Jul 2020 00:48:38 +0000

In reply to Holly.

Hi Holly,
My recipe is only for eight baos. The size of the dough is 35g, and the filling is 15g. You need to increase the amount of all the ingredients proportionately for a larger batch.
KP Kwan

By: Holly

Holly — Wed, 15 Jul 2020 00:24:10 +0000

Hi
I made your recipe for both the salty egg custard fillings
Both are very delicious.
How many yields does the runny version make as the quantity is very little for the filling and I had to make extra which resulted in excess.
What size do you make for the runny version

By: KP Kwan

KP Kwan — Wed, 08 Jul 2020 01:01:49 +0000

In reply to Mandy.

Hi Mandy,
1. You can use all-purpose flour if bread flour is not available.
2. The sequence of adding the ingredients has no significant impact on this recipe. Active dry yeast and baking powder should work well in both ways.
Thanks,
KP Kwan

By: Mandy

Mandy — Tue, 07 Jul 2020 01:12:58 +0000

Hi, can I make this with all-purpose flour instead of bread flour? I have not had any luck finding bread flour in any supermarkets.

Also, your instructions of making the dough seemed a little different from the video. In the video, it looks like the chef poured the flour on the counter then the yeast and baking powder and sugar before he poured water on top of the mix. Does both method work?

Thanks!