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...
To make her...
Lai Wong Bao Recipeee...(after modified)
- 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
- 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
- 20g melted butter
- 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..)
- Now add shortening n knead again..
- (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...)
- Leave it for about 1 hour or more to kembang. (if dun want so strong yeast smell, add lesser yeast n leave longer).
- Mix all together.
- 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.
- So..steam for about an hour till thicken.
- Noneed to say, take small dough, roll it put filling and seal..senang..
- oh..and i glaze abit with egg yolk to make it more shining..