Salted Egg Yolk Custard bun (Liu Sha Bao 流沙包)

 

Salted egg yolk custard bun or Liushabao (流沙包)is always my kids favorite Cantonese dim sums. These salted egg yolk custard buns were introduced to them at a dim sum restaurant, as part of our monthly ritual when they were young. My son took a bite out of it before it cooled down, almost burning his lip.

This Liu Sha Bao is airy and light, with a delectable quicksand filling in the middle made of sugar, butter, and salted egg yolk. The filling is frozen during the filling process to make it easier to wrap within the bun.  After being steamed, it turns liquid. You'll know what I mean when you crack open the bao and see the luscious, silky yolk pouring out!

Kindly remember that the filling needs to be frozen for at least two hours before wrapping, it is best to prepare the filling before the dough. Shape the filling in a ball form after two hours and place it back to the freezer. I even kept it overnight in the freezer after it was shaped. Remove it from the freezer only while wrapping it. Please be reminded that filling should not be kept at room temperature.  Wrapping the buns will become challenging if not.

 

INGREDIENTS (The filling)

12 pcs salted egg yolks

180g butter, cut into cube shape

200g sugar

35g custard powder

35g cornstarch

1 tbsp gelatin powder

90g water

 

INGREDIENTS (The bao dough)

360g pao flour

60g sugar

2 tsp baking powder

1 tsp yeast

200ml warm water

2 tsp cooking oil

 

METHOD (The filling)

1. Prepare a pot with boiling water for steaming. Steam the salted egg yolk for 10 minutes. Rest in the steamer for 5 minutes. Remove and let it cool.

2. Combine the gelatin powder and sugar in a bowl. Bring the water to a boil and turn to low heat and then add in the gelatin mixture. Stir until melts.

3. Increase the heat to high heat and bring it to boil until you see rapidly boiled bubbles Turn off the heat and add in the cut butter. Stir until the butter melts. Put it aside to cool.

4. Blend the salted egg yolks until fine like breadcrumbs. Pour the egg yolks crumbs into a mixer. Add in the custard and cornstarch. Mix until well combined.

5. Add in the sugar liquid which prepared at step (3) to the egg yolk mixture. Mix until a smooth mixture.

6. Sift it and pour it onto a plate. Cover with plastic wrap. Keep in the freezer for at least 2 hours.

7. Shape the egg yolk mixture into a ball shape and keep it back to the freezer.

 

MEHTOD (The bao dough)

1. I prepare my dough in a Thermomix by putting all the ingredients in the bowl, set at dough button and beat for 7 minutes until everything is well combined and the dough is elastic and smooth. You can knead the dough in an electric stand mixer or bread maker. Add one more tablespoon of water if the dough seems too dry, then beat until the dough is glossy, smooth, and elastic.

2. Put the dough on the table and cover with a plastic wrap or a bowl, to let it rest for 5 minutes.

3. Shape the dough in a disk form and divide it into 12 pcs and shape it into a small ball. Flatted the dough slightly. Rolled it from middle out. Turn to 90°, roll in from middle out again, until you have a round flat dough with thick middle and thin edge disc.

4. Put the filling in the center of the dough. You can either pleat the dough or using the area between your thumb and forefinger, slowly gather the dough around the filling in the centre.

5. Once all the buns are done, place them on a steamer. Arrange the buns one at a time, leaving space between them. Due to the filling is cold, so I let it proof for one hour and 15 minutes.

6. Boil some water in a wok. Place the bamboo steamer and steam for eleven minutes on medium high heat. place the bamboo steamer on medium-high heat. Turn off the heat and leave it on the steamer for an additional five minutes before opening the lid. This will stop the temperature shock from causing the steamed buns to deflate. Pillow soft, creamy, salty, and sweet Liu Sha Bao is served.