Salted Egg Custard Steamed Buns – 黃金流沙包

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

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  • Servings: 20

  • Time: 2 hr 30 mins

  • Skill: Intermediate



    1. 400g Hong Kong flour

    2. 4g baking powder

    3. 4g instant yeast

    4. 60 caster sugar

    5. 130ml milk

    6. 100ml water

    7. 20g vegetable oil

    Salted Custard Filling:

    1. 4 salted egg yolks

    2. 80g unsalted butter (room temperature)

    3. 70g icing sugar

    4. 30g custard powder

    5. 35g milk powder

    6. 50ml evaporated milk


      Salted Egg custard:

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

      2. Steam for 10 minutes.

      3. Place it a bowl. Mash it.

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

      5. Add in 50g evaporated milk. Mix well.

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

      7. Freeze overnight. Remove and place in a container. Return to freezer until ready to use.


      1. Attach dough hook onto the mixer.

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

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

      4. Knead it at low speed for 10 minutes.

      5. The dough should be smooth and elastic.

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

      7. 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.

      8. Punch down dough. Knead it into a log.

      9. Cut into 35g pieces.

      10. Shape it into a ball.

      11. Cover and let it rest for 10 minutes.

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

      13. 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.

      14. Place the filled dough onto cupcake liners.

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

      16. Serve it hot.

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