Saturday, 14 July 2007

(Lai Wong Bao) Deep Fried Custard Bun

I was introduced to her by my beloved friend, Lim Ai Ling in Manchester (cheap n nice dim sum shop). That day it self i tasted her. Ohh..n I fell in love with her right away (now I believe in love at first taste). However, I din manage to get her name.


When I went back to edinburgh, I started to miss her..more and more everyday. Not just me, my other friends as well...We went seeking for her in every dim sum shop we go..(great wall, Rainbow Arch)..We were guessing what her name was...alwiz known her as sweety..with brown skin..This time she make up abit..but i noe its her:


But we always described her correctly, so we get to taste her..I now finally know her name..Its Lai Wong Pao in cantonese...meaning deep fried custard bun...eat with condense milk 1.

The more we taste her, the more we want her...kenot tahannn...I have to have her with me everydayyy..don't wana share 1..every time order 1 plate, have to share with ppl, not enough...

SO ...

I decided....

To make her...

Lai Wong Bao Recipeee...(after modified)

Bun
  • 340g all purpose flour
  • 1/4 teaspoon salt
  • 45g caster sugar
  • 1 teaspoon instant yeast
  • 2 tablespoon butter
  • 160ml milk
  • 1 tablespoon baking powder
  • 1 large egg (lightly beaten)
  • 10g shortening

Custard Filling
  • 20g melted butter
  • 240g sugar
  • 25g flour
  • 25g custard powder
  • 25g corn flour
  • 2 eggs
  • 180g coconut milk
  • 105g condensed milk
  • 105g evaporated milk
  • 85g water
  • 2-3 drops vanilla essence

Methods
Bun
  1. Mix every thing for the bun (except shortening) and knead dough till smooth. ( i cut short la..the explanation very long 1..put this, then put that..in the end all masuk oso..)
  2. Now add shortening n knead again..
  3. (be careful of your yeast, make sure get instant 1..i bodoh bodoh get traditional yeast need to activate 1..after mix in baru tau...)
  4. Leave it for about 1 hour or more to kembang. (if dun want so strong yeast smell, add lesser yeast n leave longer).
Custard Filling
  1. Mix all together.
  2. Some recipe ask to boil it, some ask to steam it. I personally think steam it better, to avoid chao ta at the bottom, and to thicken it.
  3. So..steam for about an hour till thicken.
Making Bun
  1. Noneed to say, take small dough, roll it put filling and seal..senang..
  2. oh..and i glaze abit with egg yolk to make it more shining..
Before

Since i now in experiment mood, I made 3 bun, 1 steam, 1 fried 1 bake in oven..Guess which 1 is this??

Nyum Nyum

6 comments:

Eve said...

edible kah? Sheffield chinese restaurant got sell also..never tried it though... hehehe

pp said...

TRY TRY TRY...nice nice..hehe..I like la..just ate today oso..just to compare with mine..

Anonymous said...

haha, that one! we ate in great wall before! nice nicee...hehe

pp said...

aih...who's this nameless fella? shi ying?

Des said...

wah hungry liao!!!

the recipe really works?

can email it to me so i can taste them?

haha
cheers!

pp said...

hehe...ok ok la...not reeli like the 1 in the shop..but can la..