Steamed Egg Custard Buns

Short Description

Steamed Egg Custard Buns, known as Liu Sha Bao (流沙包) in Chinese, are a cherished dim sum delicacy. These soft, pillowy buns encase a rich, molten custard filling made from salted egg yolks, butter, and milk powder. Upon steaming, the filling becomes delightfully gooey, offering a sweet and savory experience that melts in the mouth.

Why You’ll Love This Recipe

• Authentic Flavor: Captures the traditional taste of classic dim sum custard buns.
• Molten Filling: The luscious, flowing custard provides a delightful contrast to the soft bun.
• Versatile Treat: Perfect as a dessert, snack, or a special addition to any meal.
• Make-Ahead Friendly: Both the dough and filling can be prepared in advance for convenience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Custard Filling:

• Salted egg yolks
• Unsalted butter
• Milk powder
• Custard powder
• Evaporated milk
• Powdered sugar

For the Dough:

• All-purpose flour
• Instant dry yeast
• Baking powder
• Granulated sugar
• Neutral cooking oil
• Lukewarm water

Directions

1. Prepare the Custard Filling:
   • Steam the salted egg yolks until cooked, then mash them finely.
   • In a bowl, combine the mashed yolks with softened butter, milk powder, custard powder, evaporated milk, and powdered sugar. Mix until a smooth paste forms.
   • Refrigerate the mixture until firm, then divide into equal portions and roll into balls. Keep refrigerated until ready to use.
2. Make the Dough:
   • In a mixing bowl, combine all-purpose flour, instant dry yeast, baking powder, and granulated sugar.
   • Add lukewarm water and neutral cooking oil to the dry ingredients. Mix until a dough forms.
   • Knead the dough until smooth and elastic. Cover and let it rest in a warm place until it doubles in size.
3. Assemble the Buns:
   • Divide the risen dough into equal portions. Flatten each piece into a disc, keeping the center thicker than the edges.
   • Place a custard ball in the center of each disc. Gather the edges and seal the bun, ensuring the filling is fully enclosed.
   • Place each bun on a square of parchment paper and let them proof for an additional 30 minutes.
4. Steam the Buns:
   • Arrange the buns in a steamer, leaving space between them to expand.
   • Steam over medium heat for about 12 minutes. After steaming, turn off the heat and let the buns sit for 5 minutes before removing the lid to prevent collapsing.

Servings and Timing

• Yield: Approximately 12 buns
• Preparation Time: 1 hour
• Proofing Time: 1.5 hours
• Cooking Time: 12 minutes
• Total Time: Approximately 2 hours and 42 minutes

Variations

• Sweet Custard Buns (Nai Wong Bao): Omit the salted egg yolks for a purely sweet custard filling.
• Chocolate Custard Buns: Incorporate cocoa powder and chocolate chips into the custard for a decadent twist.
• Fruit-Flavored Buns: Add fruit purees, such as mango or strawberry, to the custard for a fruity variation.

Storage/Reheating

• Storage: Store leftover buns in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze buns individually wrapped for up to 1 month.
• Reheating: Re-steam refrigerated buns for 5 minutes or until heated through. For frozen buns, steam for 10-12 minutes without thawing.

FAQs

What is the difference between Liu Sha Bao and Nai Wong Bao?

Liu Sha Bao features a molten, flowing custard filling made with salted egg yolks, giving it a sweet and savory flavor. Nai Wong Bao has a firmer, purely sweet custard filling without salted egg yolks.

Can I use regular egg yolks instead of salted egg yolks?

Yes, but the distinctive savory flavor of Liu Sha Bao comes from salted egg yolks. Using regular yolks will result in a sweeter, less complex filling.

Where can I find salted egg yolks?

Salted egg yolks are available at Asian grocery stores, either in the refrigerated section or as whole salted duck eggs.

Can I make the dough without a stand mixer?

Absolutely. The dough can be kneaded by hand until it becomes smooth and elastic.

Why did my buns collapse after steaming?

Opening the steamer lid immediately after cooking can cause buns to collapse due to sudden temperature changes. Let them rest for 5 minutes before uncovering.

Can I prepare the custard filling in advance?

Yes, the custard filling can be made ahead and stored in the refrigerator for up to 3 days.

How do I prevent the custard from leaking during steaming?

Ensure the buns are properly sealed and the dough is not too thin. Proper sealing prevents leakage during steaming.

Can I use a different type of flour for the dough?

While all-purpose flour works well, using cake flour can yield a softer, more tender bun.

Is it necessary to use evaporated milk in the custard?

Evaporated milk adds richness, but whole milk can be used as a substitute if needed.

Can I add food coloring to the dough?

Yes, adding food coloring can make the buns more visually appealing, especially for themed occasions.

Conclusion

Steamed Egg Custard Buns (Liu Sha Bao) are a delightful treat that combines the softness of steamed bread with the rich, flowing custard filling. Perfect for dim sum gatherings or as a special homemade dessert, these buns offer a unique blend of sweet and savory flavors. With careful preparation and attention to detail, you can recreate this classic dish in your own kitchen, bringing a taste of traditional Chinese cuisine to your table.

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