Dinner: Lau sa lai wong bao/ custard buns, dim sum, 流沙奶黄飽

All videos come with english captions. Please click the CC Button to activate english subtitles. 所有视频都寫上有英文說明字幕, 請按 CC 鈕掣 Please add me as your friend on facebook: www.facebook.com/wantanmien 請加我成為您的朋友在 facebook 上: www.facebook.com/wantanmien You can find more recipes and information on my website: www.wantanmien.com 請去我綱頁: www.wantanmien.com 你會找到很多不同的食譜和大家分享 Chinese and english recipe/ instructions below : 材料: 完成 6 個流沙奶黄飽, 3 個綠茶流沙奶黄飽, 共 9 個飽 餡料: 1. 2 只鹹蛋黄 2. 30 克 = 1, 058 oz, 椰漿奶 3. 35 克 = 1, 235 oz, 砂糖 4. 少許鹽 5. 1/2 茶匙魚膠粉 6. 15 克 = 0, 5291 oz, 吉士粉 7. 15 克 = 0, 5291 oz, 奶粉 8.13 克 = 0, 4586 oz, 粟粉 9. 55 克 = 1, 940 oz, 室溫牛油 10. 1/3 茶匙雲尼拿香液 11. 座熱水 150 ml = 5, 072 fl oz 飽皮: 1. 35 克 = 1, 235 oz, 練奶 2. 65 ml = 2, 198 fl ou, 鮮奶 3. 250 克 = 8, 818 oz, 高筋麵粉. 德國我用 Diamant weizen mehl " Extra" Type 405 4. 4 克 = 2 茶匙快速乾發子 5. 15 克 = 0, 5291 oz,高筋麵粉加 75 ml = 2, 536 fl oz, 水煮成的湯種, 大約 75- 77 克 = 2, 648 oz 6. 1/2 茶匙發粉 7. 20 克 = 0, 7055 oz, 室溫椰油 8. 1 茶匙綠茶粉 9. 適量擦椰油 460 克 = 16, 23 oz, 310 克 = 10. 93 oz PS. 1. 大家煮成湯種分量有差別, 如超過或少過 75- 77 克時, 請將多出或少出的分量減少或加多些鮮奶的分量令濕料平均. 2. 大家居住地區, 夏天和冬天氣候不同, 飽待發期間長短有分別, 請留意 ( 待發最適宜室温 28° C - 38° C ) 多謝 ^^ Ingredients: 6 Lau sa lai wong bao/ custard buns, 3 green tea Lau sa lai wong bao/ custard buns. Total : 9 bao Filling: 1. 2 salted egg yolks 2. 30 grams = 1, 058 oz, coconut milk 3. 35 grams = 1, 235 oz, sugar 4. a pinch of salt 5. 1/2 tsp gelatine 6. 15 grams = 0, 5291 oz, custard powder 7. 15 grams = 0, 5291 oz, milk powder 8. 13 grams = 0, 4586 oz, corn starch 9. 55 grams = 1, 940 oz, room temperature 10. 1/3 tsp vanilla extract 11. double bath water 150 ml = 5, 072 fl oz bao: 1. 35 grams = 1, 235 oz, condensed milk 2. 65 ml = 2, 198 fl ou, milk 3. 250 grams = 8, 818 oz, high-gluten flour, in Germany I use diamant weizen mehl " Extra" Type 405 4. 4 grams = 2 tsp active dry yeast 5. cooked 15 grams = 0, 5291 oz, high-gluten flour and 75 ml = 2, 536 fl oz, water. Finished is around 75- 77 grams = 2, 648 oz , tong zhong 6. 1/2 tsp baking powder 7. 20 grams = 0, 7055 oz, room temperature coconut fat 8. 1 tsp green tea powder 9. some grease coconut fat 460 grams = 16, 23 oz, 310 grams = 10. 93 oz PS. 1. After cooked the tong zhong mostly the weight is different, if more than or less 75- 77 grams. Please reduce or add some more milk's weight to make the wet ingredients are the same. Thank you. 2. In summer and winter climate are different. Therefor rising times is not the same. Thank you. ( Optimum room temperature 28°C to 38° C )

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Green Tea

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