Salted Egg Yolk Lava Bun [Liu Sha Bao]. Make this Dim Sum called Liu Sha Bao 流沙包. Molten lava-like filling with mashed salted egg yolk. You will be captivated by the lava-like filling flowing out when you tear open this Chinese custard bao (Liu Sha Bao).

Easy to make yourself at home. Liu Sha Bao (流沙包) meaning flowing filling buns (Chinese) is actually a variant of Lai Wong Bao (奶黄包) meaning custard steamed buns (Chinese) Using a fork, mash the salted duck egg yolks into fine crumbs. Using a wooden spoon or an electric mixer, beat butter and icing sugar in medium. You can cook Salted Egg Yolk Lava Bun [Liu Sha Bao] using 14 ingredients and 12 steps. Here is how you cook that.

Ingredients of Salted Egg Yolk Lava Bun [Liu Sha Bao]

It's of Filling.
You need 2 of salted duck egg yolks.
Prepare 50 g of unsalted butter, room temperature.
It's 50 g of icing sugar.
It's 20 g of milk powder.
It's 20 g of custard powder.
Prepare of Dough.
Prepare 150 g of warm water.
Prepare 4 g (1 tsp) of granulated sugar, for yeast.
Prepare 3 g (1 tsp) of active dry yeast.
Prepare 300 g of Hong Kong flour / low protein wheat flour.
You need 3 g (1/2 tsp) of table salt.
You need 8 g (2 tsp) of granulated sugar.
Prepare 7 g (1 1/2 tsp) of vegetable oil.

In this case liu sha bao means that the filling is flowing like a molten lava. The filling is made with butter, salted egg yolks, milk powder, and sugar. But it can be a pretty messy business trying to eat this bun though I must warn you. Salted Egg Yolk Buns are hot when you first take them out of the pot and when you cut them open, the yellow filling will flow out.

Salted Egg Yolk Lava Bun [Liu Sha Bao] step by step

Youtu.be/8uDCbmgbT-s.
Make filling: Steam the egg yolks for 10 minutes, then mash them into fine crumbs. In a medium bowl, cream the butter until softened. Add the yolks and the remaining ingredients. Mix until smooth. Cover and refrigerate to firm for about 45 minutes..
Divide the filling into 14 equal portions (about 13g each). Keep them in the fridge until needed..
Make dough: Combine warm water (about 110°F/43°C) and 4 grams of sugar. Sprinkle the yeast over. Let sit for 5-10 minutes until it gets foamy and activated..
In a large bowl, whisk the flour, salt, and 8 grams of sugar until combined. Make a well in the center. Pour in the yeast mixture and oil, then mix until the dough comes together..
Transfer onto a work surface. Knead the dough until it becomes elastic and smooth for up to 20 minutes..
Divide the dough into 14 equal portions (about 33g each). Roughly shape each dough into a ball. Cover and rest them for 15 minutes to relax the gluten..
Take 1 dough. Roll out the edges keeping the center thicker. Place a portion of the chilled filling onto the center and wrap it. Tightly pinch the seam to prevent any leakage..
Round it into a ball and place onto a piece of parchment paper. Set aside with a cover. Repeat with the rest..
Let them sit and ferment for 45 – 60 minutes or until the size is 50% larger..
Steam the bun over medium-low heat (or medium heat depending on your type of steamer) for 6-8 minutes. I suggest doing a test with 1 bun to determine the right timing because the filling will explode when overcooked. Also, wrap the steamer lid with a cloth to prevent water droplets on the buns while steaming..
Wait 10 minutes after the heat is off before opening the lid. This will prevent the buns from collapsing. Serve warm to get that tasty molten filling..

As for the Salted Egg Yolk Buns, they have a warm and fragrant filling. I think about these delicious steamed buns a lot, and I am secretly determined to. Our homemade Liu Sha Bao recipe will make freezer-friendly buns that are perfect for reheating when you're feeling like a snack. Salted yolk custard buns or liu sha bao is a dim sum menu favourite. Learn how to make it at home using this simple recipe!