流沙包 Salted Custard Bun
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材料（包皮）
香港包粉260克、干酵母5克、双倍发粉1茶匙、幼糖60克、白油1汤匙、水150毫升
馅料：
材料A：
熟咸蛋黄5粒（压碎）
材料B：
水60克、糖80克、鱼胶粉10克
材料C：
牛奶粉50克、粟粉2汤匙、蛋黄粉10克、淡奶65克、盐1小撮
纸杯16个
做法：
1.把B料隔水炖溶。
2.徐徐拌入C料及A料搅拌均匀，移入冰箱冷冻待用。
3.把皮料放入搅拌器搅拌成光滑面团，取出分割成每粒40克重，搓圆按扁，擀成圆皮状。
4.每份包皮包上适量流沙馅、捏紧收口，收口朝下摆入纸杯中，让其静置约15分钟，见其表面光洁胀发松筋，即可移入蒸锅隔水蒸7-8分钟，即可趁热享用。
Pastry:
260g Hong Kong Bao powder, 5g dried yeast, 1 tsp double rising flour, 60g castor sugar, 1 tbsp shortening, 150ml water
Filling:
Ingredients A:
5 pcs Steamed salted egg yolks (crushed)
Ingredients B:
60g water, 80g sugar, 10g gelatin
Ingredients C:
50g milk powder, 2 tbsp corn flour, 10g custard powder, 65g evaporated milk, dash of salt
16 paper cup
Method:
- Bain-marie ingredients B until dissolve.
- Slowly pour in C & A and stir well, then shift to fridge to cool down.
- Blend pastry ingredients into smooth dough, and then apportion into 40g each, flatten in round shape.
- Wrap each pastry with filling, seal and put into paper cup by facing down. Let rise for 15 minutes until the surface expanded and elastic. Then steam it for 7-8 minutes. Serve hot.
