Salted Egg Custard Steamed Buns (Liu Sha Bao)

I’m obsessed with salted egg yolk.

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This is my favourite dim sum of all time. Dim sum’s kind of like Chinese tapas, so it’s basically an excuse to eat a gazillion types of different snacks.

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Check out that homemade steamer.

This bun’s called 流沙包 (liu sha bao). It literally means flowing sand bun but most people translate it to just golden lava buns. It entails a rich, slightly salty custard oozing out from a soft, fluffy steamed bun. They’re relatively new to the dim sum scene and probably originated in Hong Kong.

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Well I managed to get the soft and fluffy part anyway. Since I used the same custard as my Charcoal Buns with Salted Egg Yolk Filling and Chocolate Lava Cake with Salted Egg Yolk Centre, I haven’t had the chance to adjust the filling so it did not flow out as much as I wanted.

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Still tasted good though! The bao dough was fluffy and tender and the filling was decadently rich and creamy.

I got the recipe for the bun from here and I recommend following their recipe for the filling as well, although I will be writing the recipe I used below.

Ingredients (makes 4)

Filling

  • 35g caster sugar
  • 33g custard powder
  • 27g milk powder
  • 50g unsalted butter, softened
  • 1.5 salted egg yolk, steamed and mashed (it’s awkward because I used half of a batch I made earlier)
  • 1 tbsp evaporated milk

Bun

  • 100g all purpose flour
  • 8g corn starch or potato starch
  • 16g caster sugar
  • Pinch of salt
  • Pinch of baking powder
  • 3g instant dry yeast
  • 5g vegetable oil
  • 53g tepid water

Method

Filling

  1. Mix the custard powder, caster sugar, and milk powder together and stir until well combined. Add in the butter and evaporated milk and mix until it becomes a paste.
  2. Add in the salted mashed egg yolks. Put in freezer for 2 minutes.
  3. Divide to 4 balls and freeze until needed.

Buns

  1. Place the flour, corn starch, sugar, salt, baking powder, yeast, and vegetable oil (everything but the water) in a bowl and mix.
  2. Make a well in the center and add in the lukewarm water.
  3. Stir until a sticky dough is formed. Knead for 3-5 minutes until the dough is smooth and doesn’t stick to your hand.
  4. Shape into a ball and place in a bow. Cover and let rise until doubled in size (about 30 mins).
  5. Divide the dough into 4 balls.

Assembly

  1. Flatten each ball and place a portion of the salted egg yolk filling in the middle. Seal the edges (MAKE SURE IT’S SEALED) and place each bun onto a piece of square baking paper or a cupcake liner.
  2. Cover the buns and let proof until doubled in size.
  3. Steam the buns for about 10-15 mins.
  4. Serve hot for the egg yolk mixture to be at its maximum runniness.

Notes

  • Make sure to leave some space between the buns when steaming as they will expand.
  • Make sure your dough is sealed or the filling will leak out!
  • I substituted the bao flour (which is usually lower in gluten) for all purpose flour as I read that that makes better dough (and also because I didn’t have bao flour).
  • The fat in the dough tenderises the bao dough so that it holds the gas bubbles well, lightening the dough and producing the fluffy texture. Apparently.
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