Salted Egg Custard Steamed Buns

Sides/Snacks

Easy Level:

Cook Time:

Servings:

20

Any dim sum place worth its salt will feature their take on the perennial crowd pleasing salted egg custard buns. It can vary from charcoal flavoured buns to liquid custard centers, but everyone has a personal ideal benchmark for liu sha bao. Extra salted egg yolks? Prefer molten custard? Fret not, now you can make your very own!
While the French may have started the trend with salted caramel treats, the Chinese have their own version of salt and sweet – in the form of salted egg custard buns. So, what is it about salt on sweet that we can’t seem to get enough of? As it turns out, there actually is a scientific reason why a pinch of salt makes something taste even sweeter. We have sugar sensors in our mouths, and one of these sensors is triggered only when sodium (salt) is present and this increases your ability to detect sweetness!
It is next to impossible to resist soft, fluffy steamed buns oozing with golden, buttery salted custard. But now we know why the glorious marriage between salted egg yolk and sweet custard makes our taste buds dance in joy. Share these buns with your friends and family, and we bao that it’ll be worth it!
#themeatmensg #simple #delicious

Steps

1

Separate egg yolks from the white. Rinse under cold water. Lay on kitchen towel to dry.
Separate egg yolks from the white. Rinse under cold water. Lay on kitchen towel to dry.
Mark as completed

2

Steam for 10 minutes.
Steam for 10 minutes.
Mark as completed

3

Place it a bowl. Mash it.
Place it a bowl. Mash it.
Mark as completed

4

Add in 80g unsalted butter, 70g icing sugar, 30g custard powder, 35g milk powder and 50ml evaporated milk. Mix until smooth.
Add in 80g unsalted butter, 70g icing sugar, 30g custard powder, 35g milk powder and 50ml evaporated milk. Mix until smooth.
Mark as completed

5

Add in 50g evaporated milk. Mix well.
Add in 50g evaporated milk. Mix well.
Mark as completed

6

Pour into a mould that can make 15g filling in the shape of a ball.
Pour into a mould that can make 15g filling in the shape of a ball.
Mark as completed

7

Freeze overnight. Remove and place in a container. Return to freezer until ready to use.
Freeze overnight. Remove and place in a container. Return to freezer until ready to use.
Mark as completed

8

Attach dough hook onto the mixer.
Attach dough hook onto the mixer.
Mark as completed

9

Place 400g Hong Kong flour, 60g caster sugar, 4g baking powder and 4g instant yeast. Mix well.
Place 400g Hong Kong flour, 60g caster sugar, 4g baking powder and 4g instant yeast. Mix well.
Mark as completed

10

Pour in 130ml milk and 100ml water followed by 20g vegetable oil gradually.
Pour in 130ml milk and 100ml water followed by 20g vegetable oil gradually.
Mark as completed

11

Knead it at low speed for 10 minutes.
Knead it at low speed for 10 minutes.
Mark as completed

12

The dough should be smooth and elastic.
The dough should be smooth and elastic.
Mark as completed

13

Remove dough and hand knead for a minute. Cover and rest for 30 minutes at room temperature.
Remove dough and hand knead for a minute. Cover and rest for 30 minutes at room temperature.
Mark as completed

14

To test is the dough has risen sufficiently, use your finger to poke the dough. If the indentation does not bounce back, it's ready. If it is not, rest for another 10 minutes.
To test is the dough has risen sufficiently, use your finger to poke the dough. If the indentation does not bounce back, it's ready. If it is not, rest for another 10 minutes.
Mark as completed

15

Punch down dough. Knead it into a log.
Punch down dough. Knead it into a log.
Mark as completed

16

Cut into 35g pieces.
Cut into 35g pieces.
Mark as completed

17

Shape it into a ball.
Shape it into a ball.
Mark as completed

18

Cover and let it rest for 10 minutes.
Cover and let it rest for 10 minutes.
Mark as completed

19

With a rolling pin, roll the dough into a circle, with the edges thinner and the centre thicker.
With a rolling pin, roll the dough into a circle, with the edges thinner and the centre thicker.
Mark as completed

20

Wrap and fill the the dough with frozen salted egg yolk custard ball. Pinch the edges together. Make sure it's sealed tight. If not, it will leak during steaming.
Wrap and fill the the dough with frozen salted egg yolk custard ball. Pinch the edges together. Make sure it's sealed tight. If not, it will leak during steaming.
Mark as completed

21

Place the filled dough onto cupcake liners.
Place the filled dough onto cupcake liners.
Mark as completed

22

Steam on moderate heat for 10-12 minutes. If it is steamed on a high heat, the bun might burst.
Steam on moderate heat for 10-12 minutes. If it is steamed on a high heat, the bun might burst.
Mark as completed

23

Serve it hot.
Serve it hot.
Mark as completed

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