Photograph of the finished Liu sha bao (molten salted egg custard buns)

China · Bánh bao kim sa trứng muối

Liu sha bao (molten salted egg custard buns)

50 min Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 9.2 oz
  • Photograph of Dry yeast Dry yeast 0.2 oz
  • Photograph of Sugar Sugar 4 oz
  • Photograph of Fresh milk Fresh milk ⅔ cup
  • Photograph of Unsalted butter Unsalted butter 3.5 oz
  • Photograph of Salted duck eggs Salted duck eggs 6
  • Photograph of Cornstarch Cornstarch 0.8 oz
  • Photograph of Fresh cream Fresh cream ¼ cup
  • Photograph of Oil Oil 1 ⅛ tbsp

Method

  1. 1 Steam the salted egg yolks for 10 minutes until cooked and fragrant, let cool, then sift into a fine powder.
  2. 2 Beat the softened unsalted butter with sugar, then mix in the salted egg yolks, cornstarch, fresh cream, and a little milk to form a thick filling.
  3. 3 Divide the filling into small portions and place them in the freezer for 40 minutes to firm up, making them easier to wrap.
  4. 4 Mix the yeast with warm milk, then knead it together with flour, sugar, and oil until a smooth dough forms. Let it rise for 1 hour until it doubles in size.
  5. 5 Divide the dough, flatten each piece, wrap the frozen filling in the center, and seal tightly. Let it rest for a second 20 minutes.
  6. 6 Steam over medium heat for 10 minutes, eat immediately while hot so the filling flows out like a stream of golden sand.

With an appliance

  • Pressure cooker 46 min

    Replace step 6: steam the custard buns under low pressure for 5 minutes, then quickly release the pressure and eat immediately while the filling is still runny; steps 1–5 remain unchanged.

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