Salted Egg Yolk Lava Bun (Liu Sha Bao)

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Salted Egg Yolk Lava Bun, or *Liu Sha Bao*, is a Cantonese steamed bun that has taken the culinary world by storm. It’s more than just a fluffy, white bun; it’s an experience, a symphony of textures and flavors that explode in your mouth.

What makes *Liu Sha Bao* so irresistible is its molten core. The “lava” is a decadent blend of salted egg yolks, butter, sugar, and custard powder, meticulously prepared to achieve a smooth, flowing consistency. The salted egg yolk provides a rich, savory depth that perfectly complements the sweetness of the custard, creating a harmonious balance that keeps you craving more.

The outer bun is equally important. It’s typically made from a soft, slightly sweet, and incredibly fluffy dough, prepared using a traditional steaming method. The steam ensures the bun remains moist and tender, providing a delightful contrast to the rich, flowing filling inside.

The magic happens when you take your first bite. The warm, golden lava oozes out, coating your tongue with its creamy, intensely flavorful goodness. The combination of the soft bun and the molten salted egg yolk custard is simply divine.

*Liu Sha Bao* is more than just a dim sum staple; it’s a testament to the artistry of Cantonese cuisine. Its unique blend of sweet and savory, combined with its appealing texture, has made it a beloved treat enjoyed by people of all ages. Whether you’re a seasoned dim sum enthusiast or a curious foodie looking for your next culinary adventure, the Salted Egg Yolk Lava Bun is a must-try. Find it in your local dim sum restaurant or try your hand at making it at home – the reward is well worth the effort!

Salted Egg Yolk Lava Bun (Liu Sha Bao) Ingredients

Filling4-5 (80gr) salted egg yolks100 gr unsalted soften butter50 ml full fat milk60 gr granulated sugar30 gr whole milk powder30 gr Custard powderBao270 gr all purpose flour50 gr cornflour40 gr granulated sugar1 tsp instant yeast (3 gr)1 tsp salt1/2 tsp baking powder170-180 ml room temp milk10 gr soften unsalted butter

Steps

filling1. Crack salted eggs and separate the egg whites with the yolks2. Rinse yolk with running water3. Steam yolk in boiling water for 15-20 mins, then mash them finely and let cool4. In a large bowl, mix in softened butter and sugar until combined5. Add the remaining ingredients and the mashed yolk and mix until smooth and thick/creamy in consistency6. freeze the mixture for 1-2 hr until slightly hardened7. Then form mixture into 13 small balls, each weigh around 22-23 gr and pop them back to the freezer until ready to useBao1. Combine dry ingredients into stand mixer and mix them with chopsticks first, add milk and mix until incorporate then use the dough hook to mix until combine2. Rub in butter on the surface of the dough and mix until smooth and not sticking to the bowl for 8-10 mins3. Cover dough with plastic wrap or kitchen cloth, Let rise until double in sizes4. knead using hands for 5-10 mins to release most of the air bubbles5. then roll it into a log.6. Cut dough into 13 (40 gr each) pieces7. Take a piece of dough, Use a rolling pin to roll into a rectangle then roll it up like a swiss roll, repeat this 2 more times (see video). Finally, roll it into small ball and do the remaining. rest it for 15-20 mins covered8. Take one ball, Flatten into 3,5“ disc. Do the remaining and cover9. Take the flatten dough, Place a filling in the center then bring the edges together to close (see video) and pinch off the very end, its very crucial to pinch and close it tightly to prevent them from leaking in the steaming process10. Place bao into a small parchment paper11. Steam bao over boiling water for 5 mins and serve while hot