Lava Custard Bao 流沙包

Dim Sum Series, part 5:

This is another classic steamed bao in dim sum restaurants. I think it is a rather recent addition because I do not recall having it before I immigrated to the US. I still remember my embarrassing moment when I first encountered it. It was quite messy because the custard just burst out like lava from an volcano. The salted duck yolk in the custard adds a different dimension of flavor. It is an amazing and wonderful experience.

點心系列第五炮：

流沙包是茶樓點心的另一經典包類。我記憶所及，很久很久以前在香港飲茶好像沒有這款點心，它可能是近十年的新產品。我還記得第一次品嘗這包時，包內的流沙餡如火山溶岩般流出來，有點兒令人手足無措。但是這個加了咸蛋黃的餡料，甜中帶點咸味，加上沙沙的口感，十分獨特，直得推薦。

Ingredients for making 8 baos:

Bao dough 做包材料:
106g unbleached all-purpose flour 普通麵粉
68g cake flour 低筋麵粉
2.5g/⅔ tsp instant yeast 酵母粉
102g milk 牛奶
1/16 tsp baking soda 梳打粉
1/2 tsp unsalted butter 無鹽牛油
small pinch of salt 少許鹽

Custard filling 流沙餡:
2 cooked salted duck egg yolks 熟咸蛋黃
40g unsalted butter, softened 室溫無鹽牛油
34g powdered sugar 糖粉
20g custard powder 吉士粉
30g milk powder 奶粉
20g coconut milk 椰奶

1)  Make the bao dough:
Put all the ingredients in a bowl. Mix and knead until it forms a smooth dough. Cover with plastic wrap and let it rise until double in size.

2)  Make the custard filling:
While the dough is fermenting, make the filling. Use a fork to mash the duck yolks in a small bowl. In another bowl, whip the softened butter, either by hand or using a mixer. Add the powdered sugar, custard powder and milk powder. Mix well. Add the yolk paste and coconut milk and mix until blended. Cover and refrigerate for about an hour or until it is firm.

3)  Divide the dough and firmed fillings into 8 equal pieces.

4)  Flatten a piece of the dough and wrap a custard filling. Seal the seam tight to prevent leakage.

5)  Let them rest for about 30 minutes.

6)  Prepare a steamer and steam the baos for 8-10 minutes. Serve immediately while it is still hot and the filling is still liquefied.

Notes:
1)  In order for the lava to flow out of the bao, it is best to serve right after steaming. The filling will solidify and may not flow out after cooling.
2)  It is very very important to seal the seam tight. The lava may flow out if the seam is not securely tightened. What a waste and a mess!
3)  The recipe can be doubled if needed.

1)  先做包皮: 將所有材料放碗內搓至表面光滑之麵團，蓋上保鮮紙，發酵至兩倍大。
2)  流沙餡做法：將咸蛋黃用叉壓碎。另一碗內將牛油攪至軟滑，加入糖粉、吉士粉及奶粉伴勻。再加入椰奶及咸蛋黃碎，拌勻後放雪櫃約一小時至硬身。
3)  將麵團及餡料分別分成八等份。
4)  用搟麵杖將麵團搟平，放入餡料，收口。
5)  讓麵團鬆弛半小時。
6)  準備蒸籠，燒滾水，蒸約八至十分鐘，蒸好立刻趁熱進食。

注意事項：
1)  此包要即蒸即食，否則沒有流沙效果，變成奶黃包了。
2)  很重要的一點：收口不緊實的話，餡料便很容易在蒸的時候流出，到時候又浪費，又要清洗一番。
2)  如有須要，份量可以加倍。