Liu Sha Bao (Molten Custard Salted Egg Buns 流沙包)
You won't get enough of this homemade Liu Sha Bao recipe. Soft and fluffy on the outside while oozing with a salted egg custard on the inside, they're the perfect dessert!
- Prep time
- 2 hr
- Cook time
- 30 min
- Yield
- 11 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 430 g / 3 1/2 US cups self-raising flour
- 75 g / 1/2 US cup caster sugar
- 1 tbsp baking powder
- 5 g / 1 tsp instant active yeast
- 190 mL / 0.8 US cup milk
- 30 mL / 0.1 US cup water
- 1/4 US cup oil
- 4 salted egg yolks
- 100 g / 0.44 US cup unsalted butter
- 70 g / 1/3 US cup icing sugar
- 40 g / 3 tbsp custard powder
- 60 g / 4 tbsp milk powder
- 2 tbsp evaporated milk
Instructions
- 1
Start by steaming the salted egg yolks for 20 minutes or until they turn a bright orange color, then use the flat side of a large cleaver to mash the yolks.
- 2
Repeat the mashing until you have fine crumbs or a paste.
- 3
Mix the salted eggs, butter, icing sugar, custard powder, milk powder and evaporated milk together in a bowl until well combined.
- 4
Put the mixture in the fridge for 20 minutes to firm up.
- 5
Take the salted egg mixture out of the fridge and form them into balls, roughly 3cm (1.2") wide. Refrigerate them as you make the bread.
- 6
Sift the flour in bowl and make a well in the center. Add yeast, caster sugar and baking powder into well, then pour the milk and water in.Note: Add the liquids in a little bit at a time while mixing it with the yeast, caster sugar and baking powder.
- 7
When all the liquid has been added, work it into the flour until it forms a dough. Knead for 20 minutes.
- 8
Pour the oil in and knead the dough for 10 minutes or until smooth and waxy, then cover it with a clean towel to rest for 30 minutes.Note: If you find it too dry, add some water. Likewise, if it's too wet then add some flour until it reaches a dough consistency.
- 9
Meanwhile, cut baking paper into squares approximately 10cm x 10cm (4" x 4"). Alternatively, use cupcake liners.
- 10
After the dough has risen, take it out and knead for 2 minutes.
- 11
Divide the dough into approximately 11 portions and cover with a towel to prevent drying out.
- 12
Roll the ball until flat, roughly 5mm (0.2") thick and 12cm (4.7") wide.
- 13
Take the filling out of the fridge and place one in the center of the flattened ball.
- 14
Use your hand to wrap the dough around the filling while leaving an opening at the top.
- 15
Use your thumb and index finger to seal the opening by bringing the ruffled parts together.
- 16
When turned upside down, it should look like a sphere.
- 17
Twist the seal until closed and push it in to flatten. If there is excess dough, you can tear it off before flattening.
- 18
Place the ball on a baking paper square, sealed side down.
- 19
Let the baos rest for 10 minutes before putting them in the steamer to cook.
- 20
Steam the buns on a medium heat for 10 minutes.
- 21
Serve immediately as is!