Molten Custard Buns流沙包
Molten Custard Buns, or Liu Sha Bao, are a beloved dim sum specialty featuring a soft, fluffy steamed bun exterior and a rich, creamy, and slightly salty-sweet custard filling that flows out when bitten into. The filling gets its unique flavor from salted duck egg yolks and a blend of milk and custard.
01Ingredients
- 7 salted duck egg yolks
- 50g unsalted butter
- 60g powdered sugar
- 20g custard powder
- 20g milk powder
- 30ml evaporated milk
- 15ml coconut cream
- 200g all-purpose flour
- 20g wheat starch
- 30g sugar
- 4g baking powder
- 3g instant dry yeast
- 100ml warm milk
- 10g vegetable oil
Nutrition (per serving)247kcal
- Protein5.2g
- Carbs31.4g
- Fat10.8g
Fiber 0.5 gSodium 385 mg
02Steps
- Steam the salted duck egg yolks until cooked, then mash them thoroughly.
- Melt the unsalted butter.
- Combine the mashed salted duck egg yolks, melted unsalted butter, powdered sugar, custard powder, milk powder, evaporated milk, and coconut cream. Mix well until smooth.
- Chill the filling in the refrigerator until firm, then divide into small balls of approx. 15-20g each.
- In a large bowl, combine the all-purpose flour, wheat starch, sugar, baking powder, and instant dry yeast.
- Gradually add the warm milk and vegetable oil to the dry ingredients. Knead until a smooth dough forms.
- Cover the dough and let it rest in a warm place for about 30-60 minutes, or until it doubles in size.
- Punch down the dough to release air. Divide it into equal portions of approx. 25-30g each.
- Roll each dough portion into a flat, round wrapper.
- Place a chilled custard filling ball in the center of each wrapper.
- Gather the edges of the dough and seal tightly to form a bun.
- Place the buns on parchment paper squares in a steamer.
- Steam the buns over high heat.
- Serve immediately.
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