Egg Custard Buns

Sofft, fluffy steamed buns filled with a molten lava-like salted egg yolk custard, these custard buns aka liu sha bao 流沙包 are a cute, must-have dim sum! 



Bao Dough

  • 300g Cake flour (3 cups)
  • 180g Whole milk (3/4 cup), lukewarm
  • 1 tbsp White sugar
  • 1 tsp Instant yeast
  • 1 tsp Vegetable oil
  • Yellow food colouring, optional

Egg Custard

  • 2 Cooked egg yolks (salted duck or regular)
  • 60g Unsalted butter (1/4 cup), room temperature
  • 50g Icing sugar (1/2 cup)
  • 20g Milk powder (2.5 tbsp)
  • 20g Custard powder (2.5 tbsp)


Egg Custard

  1. Mash the egg yolks until smooth with a fork
  2. Combine the butter and sugar in a bowl and whisk until smooth
  3. Add the mashed yolks, milk powder and custard powder, and mix until smooth
  4. Divide into 12 balls and refrigerate until firm

Bao dough

  1. Cut 12 pieces of baking paper at  5 x 5cm / 2 x 2 inches
  2. Combine the flour, lukewarm milk, sugar and yeast, in a large bowl and mix until just combined
  3. Then knead until a rough ball,
  4. Remove a small handful of dough for the eyes, if making and colour the rest of the dough with yellow food colouring (If you want to make them yellow with eyes, otherwise proceed to divide the dough into 12 balls without colouring)
  5. Divide into 12 balls and cover
  6. Allow the portioned balls to rest for 10 minutes
  7. Uncover and knead each ball until smooth, then flatten and fill with a ball of custard
  8. Seal and place on a square of baking paper
  9. Place on a baking tray or in a steamer and cover
  10. Proof for 45 mins or until the buns have grown, but not yet doubled in size
  11. Bring a large pot of water to a boil and reduce the heat to medium-high
  12. Place the steamer over the pot of water and steam the buns for 8-9 mins
  13. Allow the buns to rest in the steamer after cooking for 5 mins then enjoy

Keywords: Custard, nai wong bao, liu sha bao, buns, salted egg, egg yolk, custard, dim sum

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