If you have a penchant for silky, sweet treats that melt in your mouth, then this Steamed Egg Custard Buns (Liu Sha Bao) Recipe is going to become your new obsession. These delicate buns encase a rich, golden molten salted egg custard that oozes with every bite, providing the perfect harmony of creamy, buttery sweetness and a hint of savory saltiness. The soft, pillowy dough gently steams to perfection, making these buns irresistibly light yet decadently satisfying. Sharing this recipe feels like handing you a treasure chest of flavor that’s truly a highlight in any dim sum feast or cozy afternoon tea.

Ingredients You’ll Need

Three smooth, round, pale beige buns sit inside a wooden steamer basket. Each bun rests on a white ridged paper liner, evenly spaced in a triangular shape. The steamer's lid is tilted open and leans against the side, showing its detailed wooden weave pattern. Beneath the basket is a softly wrinkled white cloth, all set on a white marbled surface. The light is soft and bright, highlighting the buns' smooth texture and the wood grain of the steamer. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Steamed Egg Custard Buns (Liu Sha Bao) Recipe lies in its straightforward but thoughtfully chosen ingredients. Each element plays a vital role, from the luscious salted egg yolks that give the custard its signature richness, to the wheat starch that ensures the buns maintain their tender yet sturdy texture. Together, these ingredients create a balance worth savoring bite after bite.

Salted egg yolks: The star of the filling, steamed until perfectly soft to bring that iconic golden hue and rich savory flavor.
Unsalted butter: Adds a creamy smoothness to the custard filling that’s absolutely dreamy.
Powdered sugar: Sweetens both dough and filling gently without any grittiness.
Evaporated milk: Enhances the custard’s creaminess and depth.
Milk powder: Contributes to the custard’s smooth body and subtle dairy notes.
Custard powder: Gives that extra custard flavor boost and helps in setting the filling.
Whole milk (warmed): Activates the yeast and adds moisture for soft dough.
Instant or active dry yeast: Essential for that perfect rise and fluffy texture in the buns.
Granulated sugar: Fuels the yeast while adding a touch of sweetness to the dough.
All-purpose flour: The backbone of the dough, creating that tender exterior.
Wheat starch: Key for the tender, slightly chewy texture of the buns.
Baking powder: Helps the dough puff up softly without becoming dense.
Salt: Balances the sweetness and enhances the overall flavor.
Vegetable shortening: Ensures tenderness and a delicate crumb in the dough.
Egg white: Added to the dough for structure and smooth elasticity.
Vegetable oil: Keeps the dough moist and easy to handle.
Lemon or lime juice: Activates the baking ammonium carbonate for that gentle lift.
Baking ammonium carbonate: A classic raising agent that helps create airy buns with a soft crumb.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Steamed Egg Custard Buns (Liu Sha Bao) Recipe

Step 1: Make the Custard Filling

First things first, let’s prepare that luscious custard filling that steals the show. Begin by steaming the salted egg yolks for about 10 minutes until soft and fragrant. Meanwhile, whisk your softened butter with powdered sugar until luxuriously creamy — this is the base for that melt-in-your-mouth texture. Then mix in evaporated milk, milk powder, and custard powder until everything comes together beautifully. Once your egg yolks are ready, mash them lightly with a fork and gently fold them into the buttery custard base. Chill this heavenly mixture to firm it up for easier handling later on.

Step 2: Prepare the Bao Dough

Let’s bring our dough to life. Warm your milk to activate the yeast, which teams up with a bit of sugar to form a bubbly, alive starter. Sift your dry ingredients — flour, wheat starch, powdered sugar, baking powder, and salt — ensuring the dough will be smooth and well-balanced. Add vegetable shortening in small bits, then activate baking ammonium carbonate with lemon juice to provide a natural lift. Mix in the egg white liquefied with vegetable oil to keep the dough soft and elastic. With your mixer on low, combine everything slowly until a tacky but manageable dough forms. Knead by hand briefly, shape it into a ball, and let it proof until it doubles in size — patience here rewards with that perfect airy texture!

Step 3: Assemble the Buns

Once your dough has risen, divide it into equal portions and roll each into a smooth ball. Flatten into discs with slightly thinner edges so the filling can be fully enclosed. Now comes the satisfying part: placing a generous tablespoon of chilled custard ball onto each disc, then carefully wrapping the dough around it, pinching to seal tightly. Don’t worry if you need to trim extra dough — better sealed than leaking custard! Let the buns rest on parchment squares, giving them just a short 15-minute break before the final step.

Step 4: Steam to Perfection

Prepare your steamer by wrapping the lid to prevent condensation from dripping and adding water to boil. Place your buns inside, spacing them about two inches apart, and steam gently over medium heat for 10 to 12 minutes. Once done, turning off the heat and letting them sit covered for an extra minute avoids wrinkling caused by temperature shock. Serve while hot and watch as the golden custard begins to ooze out with every bite — it’s pure magic!

How to Serve Steamed Egg Custard Buns (Liu Sha Bao) Recipe

A white plate holds four smooth, round steamed buns, each sitting on white paper liners. One bun is open, revealing a shiny, bright golden-yellow filling inside with a soft texture that contrasts the pale and fluffy outer layer. The buns are soft and slightly puffy, with a gentle sheen. The background shows wooden bamboo steamers with natural light brown tones, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While these buns shine on their own, a light dusting of powdered sugar over the top before serving adds a touch of sweetness and visual appeal. If you want a tiny contrast, a sprinkle of toasted sesame seeds can provide a delightful nuttiness that complements the custard. Fresh edible flowers placed on the serving plate can also elevate presentation to an elegant café-worthy level.

Side Dishes

Pairing Steamed Egg Custard Buns (Liu Sha Bao) Recipe with a warm cup of jasmine tea or oolong brings refreshing floral notes that cut through the richness gracefully. For a heartier meal, serve alongside sautéed greens like bok choy or Chinese broccoli tossed in garlic oil to add crunch and balance. Light soups such as a clear broth with mushrooms can round out the experience without overwhelming the delicate buns.

Creative Ways to Present

Transform your bun experience by serving the Liu Sha Bao in miniature bamboo steamers for a fun, authentic touch that guests will love. Alternatively, place each bun on a small square of parchment paper or cupcake liner inside a wooden box for an elegant gift presentation. For a modern twist, arrange several buns on a sleek black slate board with small dipping bowls of warmed coconut cream or condensed milk for an indulgent dipping option.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra buns (though honestly, that’s a rare occurrence), store them in an airtight container in the refrigerator for up to two days. This keeps the dough soft while the custard filling maintains its creamy charm. Before storing, make sure the buns are completely cooled to prevent moisture buildup.

Freezing

For longer storage, freeze the buns before steaming by placing them on parchment-lined trays until firm, then transferring to freezer bags. Frozen buns will keep for up to one month. Steaming directly from frozen is perfectly fine—you will just need to add a few extra minutes to the cooking time.

Reheating

To reheat, steam refrigerated or frozen buns over medium heat until heated through and the filling is delightfully molten again. Avoid microwaving as this tends to dry out the dough and toughen the custard. This gentle steaming method preserves that fresh-from-the-steamer softness that makes these buns so irresistible.

FAQs

What makes salted egg yolks special in this recipe?

Salted egg yolks are the secret ingredient that gives Liu Sha Bao its signature rich, savory-sweet flavor and the glowing golden filling. Their unique taste marries the buttery custard perfectly, creating a complex flavor you won’t find in other types of fillings.

Can I use fresh egg yolks instead of salted?

While fresh egg yolks can be used, they lack the salty depth that defines Liu Sha Bao. The salted variety adds that unmistakable umami richness, so it’s highly recommended to use salted egg yolks for authenticity.

How do I prevent the custard from leaking out during steaming?

The key is in properly sealing the buns by pinching the dough tightly around the custard and removing any excess dough. Resting the buns before steaming also helps them maintain their shape and prevents leakage.

Is wheat starch necessary, and can I substitute it?

Wheat starch contributes to the tender yet slightly chewy texture ideal for these buns. Substituting it affects texture; cornstarch is a common alternative but may yield a slightly different feel. The authentic silky texture is best achieved with wheat starch.

How long can I keep the custard filling in the refrigerator?

The custard filling can be refrigerated, covered tightly, for up to three days. Chilling it firms up the filling, making it easier to portion and work with when assembling the buns.

Final Thoughts

There’s nothing quite like the joy of biting into a warm, perfectly steamed bun only to be greeted by that molten golden custard rushing out. The Steamed Egg Custard Buns (Liu Sha Bao) Recipe is a rewarding venture that brings a beloved dim sum classic right into your kitchen. With a little patience and love, you’ll create a treat that not only impresses but also warms the heart. So don’t hesitate—grab your ingredients, get steaming, and treat yourself to a bite of pure happiness.

Steamed Egg Custard Buns (Liu Sha Bao) Recipe

Ingredients You’ll Need