Salted Egg Custard Bun – homemade

This is a blog post on how to make salted egg custard bun at home It is also known as Liu Sha Bao 黃金流沙包 (Golden Sandbag) or Molten Lava Bun. As in many different types of bao, it is characterized by it’s oozing yellow liquid when it’s warm. It makes a great dessert. I first tasted it in a Chinese restaurant in central London and been drawn to making it since.

After looking around at a much-salted egg custard recipe this recipe is an adaptation from recipes I found on google search. I have a few adjustments. It is quite straight forward to make. If anyone can make bread or bao at home you can easily make this. I use high gluten/bao flour that I found in Asian grocers but it is possible to use bread flour or even plain flour. As it contains nearly the same amount of gluten. This recipe is best served hot just after cooking to have the custard oozing out of the bun.

Some of these types of buns are made with black charcoal to make the dough black. So do use some cooking black charcoal if you want to. I did try it but slowly add small amounts of edible charcoal so that it doesn’t taste too much of charcoal.

Making salted egg custard bun tips and tricks

Tips and tricks in making this bun is to make sure the dough is just right (not too dry) so that it seals well. So that the bao doesn’t burst. Also, another tip I found is put the seal end facing on the greaseproof paper. It helps but it doesn’t completely prevent the custard from leaking. If you can find custard powder use cornstarch as a substitute. It is possible to make your own salted eggs at home using salt brine.

If you want the egg custard to be more runny add milk into the custard mixture just about 10-20 mls.

Salted egg custard bun recipe

INGREDIENTS  

Bun pastry

• 250 grams bao/ bread flour high gluten flour
• 1 tsp  fast-action dried yeast
• 2 tsp caster sugar
• 1 tsp baking powder
• 125 MLS tepid/ semi-hot water to dissolve sugar and yeast

Bun filling

• 3 salted egg yolk
• 1 boiled egg yolk
• 30 grams custard powder
• 20 grams milk powder
• 35 grams melted butter
• 40 grams caster sugar

INSTRUCTIONS 

Making the bun pastry

• Measure out the tepid or semi-hot water. In a bowl add the flour then slowly add the mixed mixture of yeast, sugar, and water. The yeast and baking powder mixture will froth but it doesn’t matter it’s a good sign. Knead into a dough. It’s like making bread. Rest and proof for about an hour.

Make the filling

• Cook the salted egg yolks either in microwave or steamer. Then mash it with cooked egg yolk. Then add sugar, melted butter, and the rest of the ingredients (milk powder and custard powder). Once well-mixed cool it in a freezer. The filling needs to be in solid form when adding it to the dough. During the steam cooking the filling ill melt inside the dough.

Making bao

• Divide the bao either by weighing it into 15 grams each or by dividing them up. Divide the same amount for the filling as well. Then roll the dough out using a rolling pin or hand. Add the filling seal it well to prevent the filling from spilling while cooking. If the dough has not risen much after an hour try leaving the dough in an oven with 50 degrees Celcius. I find by doing this works and make sure it is given enough time. It will rise some more while being cooked on the steamer. lay it out in a baking parchment paper and steam on low bubbling boiling water. steam about 10- 15 minutes till the dough rises and is cook. Serve warm.

Thank you for dropping by. Here is more dumpling/ bao recipe on my blog pot sticker dumpling.