Salted Egg Yolk Buns are called Liu Sha Bao (Liu Sa Bao) or Golden Liu Sha Bao in Chinese and are traditionally found in Cantonese restaurants.
The delicious filling is made with salted egg yolk. Check out my recipe for Salted Duck Egg.
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. It is amazing! The filling inside the bun is sweet and fragrant, making it a very addictive dessert. These delicious buns with their creamy fillings, usually eaten in restaurants, can be made at home as well.
Every time I go to a snack shop in Guangzhou, I order a Chinese Custard Bun and Salted Egg Yolk Buns. The creamy yellow filling inside the Chinese Custard Bun makes people feel reluctant to swallow, and they will chew it back and forth in their mouths, savouring the deliciousness. Recently I shared the Chinese Custard Bun.
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 perfect them.
Google has helped me to perfect the Salted Egg Yolk Bun recipe after many changes, and I have finally made what is considered to be a satisfactory recipe.
The pastry of the buns is thin and soft and the filling runny and sweet. Well, such a good recipe is worth recommending to everyone!
Salted Egg Yolk Buns
- 250g low gluten flour
- 2.5g dried yeast
- 80g carrot, cooked and mashed
- 20g warm water
- 50g water
- 40g castor sugar
- 1.5g baking powder
- 5 salted egg yolks
- 100g butter, softened
- 35g white sugar
- 36g powdered milk. (This makes about 15 grams of filling)
How to make Liu Sha Bao
First, steam the carrots and then mash them up.
Place the yeast in the warm water for a while.
Place all of the dough ingredients into a bread machine and set it to make the dough. When it is ready, stir the dough until smooth and let it stand at room temperature.
You can make the bun filling while the dough is in the bread machine.
Steam the salted egg yolks and then mash them.
Add the softened butter and mix well.
Sift in the milk powder and continue mixing.
Next, add the white sugar, mix thoroughly and then divide the mixture into portions of 15 grams each to be frozen for more than half an hour.
The dough should be ready to use now. Take it out of the bread machine and place on a smooth surface.
Divide the dough into portions of about 20 grams each and let them sit for 10 minutes.
Remove the frozen filling from the freezer. Flatten out each portion of dough and put a spoonful of filling in the middle of each portion.
Close the dough around the filling and pinch it as tightly as possible (to prevent the filling from flowing out when steaming). Set the buns aside for about 30 minutes to double in size.
When the buns have doubled in size and the dough springs back when you touch it lightly with your fingers they are ready to be steamed.
Place the buns, with the pinched side facing downwards, in a steamer lined with steamer paper.
1. The key to a smooth bun filling is the butter. Good butter can give the bun fillings a smooth texture.
2. The Liu Sha Bao are ready when they are doubled in size. Otherwise, the buns will collapse easily when they come out because of the temperature difference.
3. If you’re afraid that the steamer will drip, you can cover the steamer with a piece of gauze or steamer cloth like I did, so that the steam will not drip on the bun, which will make it soggy.
4. When you are storing the buns, it is best not to store them in your pantry, especially during hot weather, as this will make the fillings too runny. Storing them in the refrigerator is recommended. You can store them in the refrigerator overnight and when you eat the buns the next morning, steaming them again gives the fillings a good consistency.