Don't buy Lou Shui Bao outside – This Lou Shui Bao will give you a different experience.

Lou Shui Bao has always been very popular, it is the most traditional and common snack in Guangzhou. However, making a good Lou Shui Bao is not an easy task, and the ratio and preparation of the filling are the most critical. Below, we share a filling recipe, and when making it, be sure to melt the gelatin sheets and butter before filling. Ingredients: 500g low-gluten flour, 5 salted duck eggs. Seasonings: 50g white sugar, yeast, baking powder each 5g, 100g butter, 1 gelatin sheet, A (150g fine sugar, milk powder, condensed milk each 10g, coconut cream 20g, millet powder 50g). Production: 1. Mix low-gluten flour, white sugar, yeast, baking powder and 200g water evenly, and knead into a dough. Make 30g/piece dough wrappers, and roll them into circles with a diameter of 5cm and a thickness of 1cm. 2. Put the salted duck eggs in the oven at 200℃ for 15 minutes, then beat them into crumbs. Melt the gelatin sheet and butter with A and salted duck egg yolk mixture, and freeze in the refrigerator for 30 minutes to become Lou Shui Bao filling. 3. Put 20g of filling into each dough wrapper, then wrap them up and cover with plastic wrap to proof for 90 minutes, then steam for 6 minutes to get it out.