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Steamed Egg Custard Buns (Liu Sha Bao) Recipe

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4.4 from 11 reviews

Steamed Egg Custard Buns, also known as Liu Sha Bao, are soft, fluffy buns filled with a rich, creamy salted egg yolk custard. This traditional Cantonese dim sum delicacy features a smooth, slightly sweet dough wrapped around a molten golden filling made with salted egg yolks, butter, and custard powder. Perfect for special occasions or as a luxurious treat, these buns are steamed to perfection, resulting in a light texture that melts in your mouth.

Ingredients

Custard Filling

  • 4 salted egg yolks
  • 6 tablespoons (80 g) unsalted butter, room temperature
  • 3/4 cup (70 g) powdered sugar
  • 4 tablespoons (50 g) evaporated milk
  • 3 tablespoons (35 g) milk powder
  • 2 1/2 tablespoons (30 g) custard powder

Bao Dough

  • 3/4 cup (180 ml) whole milk, 110°F–115°F
  • 1 1/2 teaspoons (6 g) instant or active dry yeast
  • 1 tablespoon (15 g) granulated sugar
  • 2 cups + 1 tablespoon (300 g) all-purpose flour
  • 3/4 cup (100 g) wheat starch
  • 1/2 cup + 1 1/2 tablespoon (70 g) powdered sugar
  • 1 teaspoon (5 g) baking powder
  • 1/4 teaspoon (1 g) salt
  • 1 tablespoon (15 g) vegetable shortening
  • 1 large (30-35 g) egg white
  • 1 tablespoon (15 g) vegetable oil
  • 1 teaspoon (5 g) lemon juice or lime juice
  • 1/4 teaspoon (1 g) baking ammonium carbonate

Instructions

  1. Make the Custard Filling: Separate the salted egg yolks from the whites. Rinse the yolks and place them on a small plate in your steamer. Steam on medium-high heat for 10 minutes until cooked through.
  2. Whisk Butter and Sugar: While steaming the yolks, whisk the softened unsalted butter with powdered sugar until creamy and smooth.
  3. Add Dry Ingredients: Incorporate evaporated milk, milk powder, and custard powder into the butter mixture, mixing well until smooth.
  4. Fold in Egg Yolks: Once steamed, mash the salted egg yolks finely with a fork. Gently fold the mashed yolks into the butter custard mixture until evenly combined.
  5. Chill the Custard: Refrigerate the custard mixture for 3 hours or freeze for 1 hour until firm enough to handle. Then form into 1 inch balls on parchment-lined trays and freeze until ready to use.
  6. Prepare the Yeast: Warm whole milk to 110°F–115°F, then stir in active dry yeast and granulated sugar. Cover and let sit for 10 minutes until foamy and activated.
  7. Sift Dry Ingredients: In a mixing bowl, sift together all-purpose flour, wheat starch, powdered sugar, baking powder, and salt. Mix gently to combine.
  8. Add Shortening: While mixing on low speed, add vegetable shortening in small broken-up pieces to the dry ingredients.
  9. Activate Ammonium Carbonate: Combine lemon juice with baking ammonium carbonate in a small bowl; let the mixture fizz for 5 minutes to activate.
  10. Liquify Egg White: Mix the room temperature egg white with vegetable oil by gently pulling the egg white with a fork until smooth and combined.
  11. Combine Wet Ingredients: In the stand mixer on low, gradually add the activated yeast mixture followed by the egg white and oil mixture. Then add the activated ammonium carbonate mixture. Beat together for 30 seconds.
  12. Knead the Dough: Switch to the dough hook attachment and knead at medium speed for 2-4 minutes until the dough forms a smooth, tacky ball that doesn’t stick to the bowl. Knead by hand for 1 minute, shape into a ball, and transfer to a lightly greased bowl.
  13. Proof the Dough: Cover the bowl with plastic wrap and place in a warm spot at 100°F for 1 to 1.5 hours until the dough has doubled in size.
  14. Divide and Roll: Punch down the dough and divide into 15 equal pieces. Roll each into smooth balls, then flatten into 4-inch discs, thinning the edges more than the center.
  15. Fill and Shape Buns: Place 1 tablespoon of chilled custard filling in the center of each disc. Carefully wrap the dough around the filling and seal by pinching the edges together, trimming excess dough if needed.
  16. Rest the Buns: Place each bun on parchment squares or cupcake liners and let them rest for 15 minutes to relax and slightly rise.
  17. Steam the Buns: Line your steamer with a dishcloth under the lid to absorb condensation. Bring water to a boil. Arrange buns 2 inches apart in the steamer basket. Cover and steam on medium heat for 10-12 minutes. After steaming, turn off heat and leave buns covered inside for 1 minute to prevent wrinkling.
  18. Keep Uncooked Buns Refrigerated: If steaming in batches, cover remaining buns with plastic wrap and refrigerate to slow yeast activity until ready to steam.
  19. Serve Immediately: Enjoy the buns hot to savor the warm, molten salted egg custard filling melting in your mouth.

Notes

  • You can freeze the custard filling balls longer if needed; just thaw slightly before wrapping to make shaping easier.
  • Ensure milk temperature is between 110°F and 115°F to properly activate yeast without killing it.
  • Use a warm, draft-free place for proofing dough to achieve optimal rise.
  • Steaming times may vary slightly depending on steamer size and heat intensity; do not oversteam to avoid dense buns.
  • Wrap the steamer lid with a cloth to prevent water droplets from falling onto buns, ensuring soft and smooth surfaces.
  • Handle the dough gently when wrapping to avoid tearing and leaking of the custard filling during steaming.

Find it online: https://bitezly.com/steamed-egg-custard-buns-liu-sha-bao-recipe/