π About This Recipe
A pinnacle of Modern Chinese Fine Dining, these Liu Sha Bao transcend the traditional dim sum basket with a sophisticated interplay of textures and temperatures. The exterior features a cloud-like, milk-infused mantou dough finished with a delicate gold leaf, while the interior reveals a velvety, molten core of cured duck egg yolks and premium Madagascar vanilla. This recipe elevates a humble classic into a sensory masterpiece, balancing savory umami with a refined, buttery sweetness.
π₯ Ingredients
The Molten Lava Core
- 6 pieces Salted Duck Egg Yolks (steamed and mashed until fine)
- 70 grams Unsalted European Butter (softened to room temperature)
- 50 grams Icing Sugar (sifted)
- 30 grams Custard Powder (for color and stability)
- 25 grams Whole Milk Powder (for creamy richness)
- 20 ml Evaporated Milk (chilled)
- 1/2 pod Madagascar Vanilla Bean (seeds scraped)
The Velvet Bao Dough
- 250 grams Low-Protein Cake Flour (sifted)
- 3 grams Instant Dry Yeast (high-potency)
- 140 ml Whole Milk (lukewarm, approx 35Β°C)
- 40 grams Caster Sugar
- 10 grams Vegetable Shortening (for a snow-white finish)
- 1 pinch Fine Sea Salt
The Fine Dining Finish
- 1 booklet Edible Gold Leaf (24k purity)
- 1 teaspoon Black Sesame Seeds (toasted)
π¨βπ³ Instructions
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1
Prepare the filling: In a medium bowl, cream the softened butter and icing sugar until pale and fluffy. Incorporate the mashed salted egg yolks, custard powder, milk powder, vanilla seeds, and evaporated milk. Mix until a smooth, vibrant orange paste forms.
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2
Freeze the filling: Transfer the filling into a silicone spherical mold (approx 20g per cavity) or pipe small rounds onto parchment paper. Freeze for at least 4 hours, or until rock solid; this is crucial for the 'lava' effect.
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3
Activate the yeast: Whisk the lukewarm milk, sugar, and yeast together in a small jug. Let it sit for 5-10 minutes until a light foam appears on the surface.
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4
Form the dough: In a stand mixer fitted with a dough hook, combine the flour and salt. Slowly pour in the yeast mixture while mixing on low speed. Add the shortening and knead for 8-10 minutes until the dough is smooth, elastic, and white.
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5
First Proof: Shape the dough into a ball, place in a lightly oiled bowl, and cover with a damp cloth. Let it proof in a warm, draft-free area for 45-60 minutes or until doubled in size.
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6
Degas and Portion: Punch down the dough to release air bubbles. Divide the dough into 12 equal portions (approx 35g each). Roll each into a smooth ball.
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7
Assemble the buns: Flatten a dough ball with your palm, then use a rolling pin to thin the edges, keeping the center slightly thicker. Place a frozen filling sphere in the center.
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8
Seal the buns: Carefully pleat the edges upward to seal the bun. Pinch tightly to ensure no leaks. Roll the bun gently between your palms to achieve a perfect sphere. Place on a square of parchment paper.
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9
Second Proof: Arrange the buns in a bamboo steamer. Cover and let them rest for 20-30 minutes. They should feel light and airy when gently touched.
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10
Steam: Bring water to a boil in a wok. Place the steamer over the water. Steam on medium heat for exactly 8 minutes. Avoid high heat to prevent the buns from wrinkling.
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11
The Rest: Turn off the heat but do not open the lid. Let the buns sit for 3-5 minutes to stabilize the pressure, ensuring the skins stay smooth and taut.
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12
Garnish: Using tweezers, delicately apply a small piece of edible gold leaf to the crown of each hot bun. Add a single black sesame seed for contrast if desired.
π‘ Chef's Tips
Always use high-quality salted duck eggs; the oilier the yolk, the better the lava flow. Do not over-steam, as the filling will absorb back into the dough and lose its liquid consistency. Use cake flour specifically to achieve that signature fine-pored, bright white 'fine dining' texture. Ensure the filling is completely frozen before wrapping to prevent it from melting during the assembly process. If the dough has air bubbles after the first proof, knead it briefly by hand to ensure a perfectly smooth surface.
π½οΈ Serving Suggestions
Serve immediately while the center is molten; the 'wow' factor lasts only about 10 minutes. Pair with a high-mountain Oolong tea or a delicate Silver Needle white tea to cleanse the palate. Present on a dark slate or obsidian plate to make the white dough and gold leaf pop visually. Accompany with a side of chilled bird's nest soup for a truly decadent modern Chinese dessert course. For a savory-sweet contrast, serve alongside a small glass of aged Sauternes dessert wine.