Liu Sha Bao (Salted Egg Yolk Lava Bun)
This liu sha bao recipe is worth the effort and will result in a delicious bun that will be very fun to eat! Make sure to serve it fresh so everyone can experience its lava-like filling!
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
Salted Egg Yolk Filling
- 3 salted egg yolks, steamed for 10 minutes
- 30 grams cornstarch
- 30 grams milk powder
- 60-70 grams unsalted butter, melted use more if needed
- 40 grams granulated sugar
- 10-20 ml whole milk use more if needed
- pinch turmeric optional: for coloring
Bun Dough
- 200 grams all-purpose flour
- 2 grams baking powder
- 2 grams instant yeast
- 35 grams granulated sugar
- 135 grams warm water
Instructions
Make Filling
- After steaming the egg yolks, add egg yolks to a food processor and pulse for 10 seconds.
- Add melted butter, cornstarch, milk powder, sugar and turmeric, then pulse again for 10 seconds.
- Add milk and pulse until you get a paste-like consistency.
- Add water to a pot and bring to boil, then place a heat-safe bowl over the pot (you have made a double-boiler) and transfer the filling to the bowl.
- Start stirring the filling as the water heats up, melting the filling. Keep stirring until you get the consistency you desire. If the filling is too thick, add milk ¼ teaspoon at a time to make it runnier.
- Remove from the heat and place it in the fridge to harden for 2 hours.
- When the filling has hardened, shape into balls weighing 14-18 grams each, then put it back in the fridge while you assemble the bun dough.
Make Bun Dough
- In a bowl, add flour, baking powder, instant yeast and sugar then mix.
- Incrementally add the warm water to the mixture until the dough comes together.
- Move the dough to a flat surface and knead for 8 minutes while folding the dough over itself.
- Cut the dough into 10 pieces weighing about 35 grams each and shape into balls.
Assemble Liu Sha Bao
- Take a dough ball and flatten it out with a rolling pin, rolling out the edges to keep the middle thick.
- Add a filling ball to the center and wrap the dough around the filling, pinching it closed.
- Place on a square piece of wax paper and set aside in a steamer basket.
- When all the buns have been assembled, proof for 30-40 minutes.
Cooking Buns
- Heat water in a big pot and bring to boil.
- Place steamer basket on top of the pot and set the timer to 5 minutes.
- After 5 minutes, remove the steamer without opening and place on counter to cool for 2 minutes.
- Serve immediately