China Liu Sha Bao (Egg Custard Bun)
Liu sha bao, or egg custard buns, are soft, fluffy steamed buns with a luscious, golden custard filling made from eggs, milk, and butter. A popular dim sum dish, these buns are cherished for their rich, molten center that oozes out when you take a bite. Originating in Cantonese cuisine, egg custard buns are a testament to the artistry of Chinese dim sum, combining delicate techniques with indulgent flavors. Traditionally served as a dessert, they strike a balance between sweetness and savory richness, making them a favorite among dim sum lovers worldwide. Their preparation requires a little patience but is well worth the effort for the delightful texture and taste.
Recipe Servings: 8–10
+ 2 hours resting
Ingredients
- 3 large egg yolks
- ⅓ cup (70 g) granulated sugar
- ½ cup (120 ml) whole milk
- ⅓ cup (40 g) powdered milk
- 2 Tbsp (20 g) cornstarch
- 2 Tbsp (30 g) unsalted butter, softened
- ¼ tsp (1 g) salt
- 2 cups (250 g) all-purpose flour
- 2 tbsp (25 g) sugar
- 1 tsp (5 g) baking powder
- ½ tsp (2 g) salt
- 1 tsp (5 g) instant yeast
- ¾ cup (180 ml) warm water
- 2 Tbsp (30 ml) vegetable oil
Directions
- In a mixing bowl, whisk egg yolks, granulated sugar, and whole milk until well combined.
- Sift in powdered milk and cornstarch, stirring until smooth and lump-free.
- Transfer the mixture to a saucepan over medium-low heat and cook, stirring continuously, until it thickens into a smooth custard.
- Remove from heat and stir in butter and salt until fully incorporated.
- Chill the custard in the refrigerator for at least 1 hour. Once firm, divide it into 8–10 portions and shape into small balls. Return to the fridge until ready to use.
- In a large bowl, combine flour, sugar, baking powder, salt, and instant yeast.
- Gradually add warm water and vegetable oil, mixing until a soft dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Cover the dough with a damp cloth and let it proof in a warm place for 1–2 hours, or until it doubles in size.
- Punch down the dough and divide it into 8–10 equal portions.
- Roll each portion into a ball, then flatten into a disc.
- Place a custard ball in the center of each disc, wrap the dough around it, and pinch the edges to seal. Roll gently to smooth the seam.
- Place the buns seam-side down on small parchment squares. Arrange them in a steamer, leaving space between each bun to expand.
- Let the buns rest for 15 minutes for a final proofing.
- Steam the buns over boiling water for 10–12 minutes.
- Remove the buns from the steamer and let them cool slightly before serving.
- Serve warm for the best experience, allowing the custard filling to remain molten.
Prepare the Custard Filling:
Prepare the Dough:
Make the Buns:
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