{Recipe} Baked Bo Luo Liu Sha Buns (Pineapple buns with Salted Egg Yolk filling)


I'm a big fan of Mouth Restaurant's Baked Liu Sha Pau :) They are similar to Tim Ho Wan's famed Char Siew Buns, but with a savoury and rich salted egg yolk filling instead.



Many people I know are addicted to them too!!! As far as I know, they are the only restaurant in Singapore that sells baked LSBs, with other places selling the steamed/fried counterparts. 

I've always wanted to attempt making these, but procrastinated because of its long tedious preparation. I'm glad I finally did, because the results are so worth it! On hindsight, I should have made more :)


My version was thicker and more bread-like, not thin and crispy like Mouth Restaurant's :)


I particularly enjoyed the thin and crispy topping on top as it added a contrast in textures. It was crumbly and buttery, intensifying the richness of the salted egg yolk filling.


Was hopping around in glee when I sliced this open and saw the oozing filling!!!!!! The salted egg yolk inside took on the resemblance of molten gold, and gushed out piping hot. :')

HAPPINESS LEVEL 10000000 :))))

Took a bite and I was sold. Not to mention incredibly proud of myself :') Immediately gave one to mom and she couldn't stop raving about it too! Those long hours in the kitchen? Worth it.



The fact that it was baked gave the exterior of the bun a very thin and crispy like layer, with soft fluffy bread inside solid enough to hold the goodness within. 



Crunchy buttery topping atop soft fluffy bread, encasing a rich and creamy salted egg yolk filling :-) One is definitely not enough!






Baked Bo Luo Liu Sha Buns 
(Pineapple buns with Salted Egg Yolk filling)
adapted from here


Ingredients:

Salted egg yolk filling

6 salted egg yolk
100g caster sugar
50g custard powder
55g full cream milk powder
60g coconut milk/milk
15g corn starch
110g butter, room temperature

Bo Luo Buns

350 g bread flour
70 g caster sugar
4 g salt
56 g whisked egg
10 g milk powder
6 g instant dry yeast
120 g tangzhong (refer this post for making tangzhong)
125 ml milk
30 g butter, softened at room temperature

Topping

125 g cake flour
55 g caster sugar
40 g butter, softened at room temperature
7 g milk power
1 egg yolk
1 Tbsp evaporated milk
1 tsp condensed milk
1/4 tsp baking powder


Method:

1. For the filling, start by steaming the egg yolks for 8-10 minutes or until cooked. Mash it up.

2.  In a mixing bowl, cream the butter slightly and mix in the ingredients. Refrigerate the mixture until firm. Portion into balls and freeze till solid.

.

3. Make the topping by combining all the ingredients. Knead and shape into a log and chill in refrigerator.



4. To make buns, combine all dry ingredients: flour, salt, sugar and yeast in a bowl.

5. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. 

6. When all ingredients get together, knead in the softened butter. The dough is quite sticky and messy at this stage. Keep kneading until the dough is smooth, not sticky and elastic. Shape dough into a ball. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes.

    7. Transfer the dough to a clean floured surface. Deflate and divide into 12 equal portions. Cover with cling wrap, let rest for 10 minutes. 

8. Roll in each ball of frozen salted egg yolk filling. Knead each little dough portions into ball shapes.
Let them complete the 2nd round of proofing, about 35 minutes, doubled in size.

    9. While the buns are on their 2nd round of proofing, preheat oven to 210°C. Remove topping paste from fridge, cut into 12 equal portions and roll in balls. 

10. Cover it with a film wrap and press each portion into a flat disc. Place on top of the small dough. Repeat this step with the rest. 

11. Brush the top with whisked egg yolk and bake in a preheated 210°C for 5 minutes. Reduce the temperature to 180°C and bake for another 15 minutes. Be careful not to over-bake if not the filling will not flow!

10. Cool on a wire rack before serving.






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  • 350 gm bread flour
  • 70 gm caster sugar
  • 4 gm salt
  • 56 gm whisked egg
  • 10 gm milk powder
  • 6 gm instant dry yeast
  • 120 gm tangzhong (refer this post for making tangzhong)
  • 125 ml milk
  • 30 gm butter, softened at room temperature
  • - See more at: http://www.pigpigscorner.com/2011/01/pineapple-bun-bo-luo-bao-by-christines.html#sthash.Ur8MMVVi.dpuf


  • 350 gm bread flour
  • 70 gm caster sugar
  • 4 gm salt
  • 56 gm whisked egg
  • 10 gm milk powder
  • 6 gm instant dry yeast
  • 120 gm tangzhong (refer this post for making tangzhong)
  • 125 ml milk
  • 30 gm butter, softened at room temperature
  • - See more at: http://www.pigpigscorner.com/2011/01/pineapple-bun-bo-luo-bao-by-christines.html#sthash.Ur8MMVVi.dpuf


  • 350 gm bread flour
  • 70 gm caster sugar
  • 4 gm salt
  • 56 gm whisked egg
  • 10 gm milk powder
  • 6 gm instant dry yeast
  • 120 gm tangzhong (refer this post for making tangzhong)
  • 125 ml milk
  • 30 gm butter, softened at room temperature
  • - See more at: http://www.pigpigscorner.com/2011/01/pineapple-bun-bo-luo-bao-by-christines.html#sthash.Ur8MMVVi.dpuf


  • 350 gm bread flour
  • 70 gm caster sugar
  • 4 gm salt
  • 56 gm whisked egg
  • 10 gm milk powder
  • 6 gm instant dry yeast
  • 120 gm tangzhong (refer this post for making tangzhong)
  • 125 ml milk
  • 30 gm butter, softened at room temperature
  • - See more at: http://www.pigpigscorner.com/2011/01/pineapple-bun-bo-luo-bao-by-christines.html#sthash.Ur8MMVVi.dpuf


  • 350 gm bread flour
  • 70 gm caster sugar
  • 4 gm salt
  • 56 gm whisked egg
  • 10 gm milk powder
  • 6 gm instant dry yeast
  • 120 gm tangzhong (refer this post for making tangzhong)
  • 125 ml milk
  • 30 gm butter, softened at room temperature
  • - See more at: http://www.pigpigscorner.com/2011/01/pineapple-bun-bo-luo-bao-by-christines.html#sthash.Ur8MMVVi.dpuf


  • 350 gm bread flour
  • 70 gm caster sugar
  • 4 gm salt
  • 56 gm whisked egg
  • 10 gm milk powder
  • 6 gm instant dry yeast
  • 120 gm tangzhong (refer this post for making tangzhong)
  • 125 ml milk
  • 30 gm butter, softened at room temperature
  • - See more at: http://www.pigpigscorner.com/2011/01/pineapple-bun-bo-luo-bao-by-christines.html#sthash.Ur8MMVVi.dpuf

    7 comments:

    1. Hi, how many buns does this recipe make?

      ReplyDelete
      Replies
      1. Hello! I managed to make about 10 buns :)

        Delete
    2. My topping is unable to form a dough though I had mixed it for a very long time and thereafter tired adding a little more flour. I put the topping into the freezer will it do to form the shape I need later?

      ReplyDelete
      Replies
      1. I checked out the original recipe at http://www.pigpigscorner.com/2011/01/pineapple-bun-bo-luo-bao-by-christines.html, I think it should be 125g cake flour instead of 25g (:

        Delete
      2. thank you for pointing this out! Will edit accordingly, so sorry!

        Delete
    3. I made some steaming custard buns base on your filling reicpe but it wasnt successful, my filling was so dry after all. I cant understand why? hix I really love your filling flow in this picture above , could u guess some reasons why the filling become dry for me? I did it 3 times but i dont know why.

      ReplyDelete
      Replies
      1. Hello! So sorry to hear about that :( It may be because your oven temperature is too hot and you overbaked the filling? Also, you can try adding more milk to the filling? :)

        Delete

     

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    Charlene

    ohyellowfingers@gmail.com

    Singapore

    Baking enthusiast who loves desserts and eating clean at the same time. Ohyellowfingers is where I document my recipes, travelogues and cafe hunts

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