Liu Sha Bao (Salted Egg Yolk Custard Buns)
Delicious and fluffy buns filled with a creamy and decadent salted egg yolk custard filling.
Ingredients
The filling
- 12piecesalted egg yolks
- 180gbutter, cut into cube shape
- 200gsugar
- 35gcustard powder
- 35gcornstarch
- 1tbspgelatin powder
- 90gwater
The bao dough
- 360gpao flour
- 60gsugar
- 2tspbaking powder
- 1tspyeast
- 200mLwarm water
- 2tspcooking oil
How to make Liu Sha Bao (Salted Egg Yolk Custard Buns)
The filling
Steam the salted egg yolks for 10 minutes, then let them rest for 5 minutes before cooling.
Combine gelatin powder and sugar in a bowl. Dissolve in boiling water, then add the cut butter and stir until melted.
Blend the cooled salted egg yolks until fine. Mix with custard powder and cornstarch.
Add the sugar liquid to the egg yolk mixture and mix until smooth.
Sift the mixture onto a plate, cover with plastic wrap, and freeze for at least 2 hours.
Shape the frozen mixture into balls and return to the freezer.
The bao dough
Combine all dough ingredients in a Thermomix bowl, set at dough button and beat for 7 minutes until elastic and smooth. Adjust with more water if needed.
Let the dough rest for 5 minutes, then shape into small balls.
Flatten and roll out the dough into discs, then place the filling in the center.
Wrap the dough around the filling, pleating or gathering it to enclose.
Proof the buns for 1 hour and 15 minutes, then steam for 11 minutes.
After steaming, let the buns sit for 5 minutes before serving to maintain their soft texture.
Tips & Tricks
For a smoother custard filling, ensure the salted egg yolks are finely blended before mixing with other ingredients.
To prevent the steamed buns from deflating, let them sit in the steamer for a few minutes after turning off the heat before opening the lid.
FAQS
What is the best way to store leftover Liu Sha Bao?
To store leftover Liu Sha Bao, place them in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze them. Just make sure to wrap each bun individually in plastic wrap before placing them in a freezer-safe bag. When ready to eat, steam them directly from the freezer for about 15 minutes.
Can I make Liu Sha Bao gluten-free?
Yes, you can make gluten-free Liu Sha Bao by substituting the pao flour with a gluten-free flour blend. Make sure to check that all other ingredients, especially the baking powder and yeast, are gluten-free as well. The texture may vary slightly, but they should still be delicious!
What can I use as a substitute for salted egg yolks in Liu Sha Bao?
If you can't find salted egg yolks, you can use regular egg yolks mixed with a bit of soy sauce and a pinch of salt to mimic the flavor. Alternatively, you can try using a custard made from sweetened condensed milk and a bit of turmeric for color, though the taste will differ from traditional Liu Sha Bao.
How do I ensure my Liu Sha Bao are fluffy and soft after steaming?
To ensure your Liu Sha Bao are fluffy and soft, make sure to knead the dough until it's elastic and smooth. Allow the dough to rest and proof adequately before steaming. Steaming for the right amount of time (about 11 minutes) is crucial, and letting them sit for 5 minutes after steaming helps maintain their soft texture.
What dishes pair well with Liu Sha Bao for a complete meal?
Liu Sha Bao pairs wonderfully with a variety of dishes. For a complete meal, consider serving them alongside a light soup, such as wonton or hot and sour soup. You can also serve them with stir-fried vegetables or a refreshing salad to balance the richness of the custard filling.
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Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
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