Tuesday, 16 April 2013

Steamed Pau With Salted Egg Yolk Lava 流沙包

Steamed Pau With Salted Egg Yolk Lava 流沙包

Recipe source :  Flavours Magazine

My family loves "lau sar pau". YS can down several lau sar pau at one go and that is in addition to other dim sum that he had packed in!  The most memorable ones are those we had eaten while we were visiting  Foshan, Guangzhou. The dim sum there at "Dancing Ray Hotel" were fabulous!  I feel nostalgic as I looked back at the photos and the dim sum we had while we were there. I look forward to going there again, back to the same restaurant which served such scrumptious food!

I am delighted that my attempt to make lau sar pau is highly successful!. The lava was oozing from the hot steaming pau and the taste was simply wonderful!  If I may say so, this batch of lau sar pau is even better than many of the dim sum restarurant around where I stay! Many a time I came across lau sau paus from dim sum restaurants where the lava is dry and not oozing as it should be. 

See the lava is oozing from the hot steaming pau

I am definitely making these again but maybe I will have to increase the size of the pau since this batch of paus seemed too small to even fill up the paper cups. Yes, that's what I'll do the next time - the pau dough should be at least 50g each instead of 30g as what I had done today.  Then, hopefully my lau sar pau will look fat and nice to fill up the whole paper cup, like those in the dim sum restaurants. 




10 salted duck egg yolks
60g milk powder
60g custard powder
100g sugar
150g butter
200g evaporated milk


300g Hong Kong flour
1 tsp dry yeast
70g sugar
120 ml carrot juice
10g shortening

To prepare the filling


1.  Steam salted egg over high heat until cooked, about 10 minutes.
2.  Set aside to cool. 
3.  In a mixing bowl, crush the egg yolks until powdery.
4.  Add in the milk powder, custard powder and sugar. Mix well.
5.  Add in the butter and evaporated milk. Mix thoroughly.
6.  Cover the bowl with cling film and store in the freezer until needed.

To prepare the dough

1.  In a large bowl, mix Hong Kong flour, yeast, sugar and carrot juice.
2.  Add in the shortening and mix well.
3.  Knead the dough on flat, lightly floured surface until smooth.
4.  Portion out the dough into small balls of 30g each.

To assemble

1.  Roll out each ball into circular shape with thickness of about 2 mm.
2.  Top each circle with 1 spoonful of filling.
3.  Gather the edges and fold over, pinching to seal the pau.
4.  Place into paper cups in a scalloped mould and allow the pau to rest for one hour to proof.
5.  Steam over high heat for 10 minutes.
6.  Serve hot. 

Note :  There will be salted egg whites left over since this recipe used only the salted egg yolks. You can use the salted egg whites to make into a soup. Read San Choy Soup With Salted Egg Whites

Fresh carrot juice. 
I grated 2 medium-sized carrots to squeeze out 120ml of carrot juice

Steamed salted egg yolks. 
I used the back of a metal spoon to crush these salted egg yolks into a powdery form.

Waiting to proof before steaming

Lau sar pau - Yummy !

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