- Some contain salted duck eggs but some don't... especially the cheap frozen ones sold in Asian groceries. Typically, salted duck eggs are quite expensive. To keep the cost of manufacturing, salted duck egg yolks are never added into these cheap buns.
- Some contain coconut milk but some don't... especially non the southern-Asia-originated ones.
- Some contains evaporated or condensed milk but some don't...
- Some has flowing molten filling but some are not...
Liu Sha Bao (流沙包) meaning flowing filling buns (Chinese) is actually a variant of Lai Wong Bao (奶黄包) meaning custard steamed buns (Chinese) but has a flowing molten filling instead of having a traditional firm custard filling. After reading this fantastic recipe by The 350 Degree Oven, it seems that making my own delicious flow-y Liu Sha Bao with high Hong Kong Dim Sum / Yum Cha restaurants standard is not difficult at all and absolutely possible. Here, I'm curious to try...
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| Mission possible - My homemade Liu Sha Bao! |
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| Making the "molten" custard filling is easy! |
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| This is how the fillings keep their shapes before steaming. |
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| To make the bao dough, you can use either the above type of flour as shown. |
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| Divide the bao dough into portions... |
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| I made the buns with two kinds of fillings with no custard powder or with custard powder... |
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| Beware! Remember NOT to over-steam the buns as over-heated filling will explode! |
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| I was like... Wooh!!! seeing this... the custard flowed out like crazy immediately after steaming. |
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| It contains better after cooling down a little bit... |
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| This is the bao with extra milky custard filling with custard powder. |
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| I'm loving this bun... every single bit! |
Yes that these custard buns are similar to those selling in Hong Kong Dim Sum / Yum Cha restaurants.
Yes that these custard buns are a bit rich but they are extremely yummy!
Both fillings with custard powder or no custard powder are equally good! I reckon that the preference of filling is highly depending on each individual. For those who like more buttery and milky flavours, you will like the filling with no custard powder which is extra creamy and rich. For those who like more custard-y or rich yolk flavours, you will like the filling with custard powder which is smooth and flavoursome. I'm more towards the custard kind of person and so I like the custard one slightly more than the other.
Update on 22 Nov 2016: Besides this fabulous recipe, I have also another excellent Liu Sha Bao recipe at here with many Liu Sha Bao steaming tips to share.
Here's the recipe mostly adapted from The 350 Degree Oven
(converted from cups to grams, making reasonable amount to avoid massive amount of leftover for our small family)
Makes 10 buns with 2 extra custard fillings
Salted Egg Custard Filling with custard powder:
Makes 12 portions of filling
3 salted duck eggs, fully cooked, shelled and use egg yolks only
60g unsalted butter, soften
50g icing sugar
30g custard powder
45g dry milk powder
5g cornflour
30ml coconut milk (I used Ayam regular coconut milk)
Salted Egg Custard Filling with NO custard powder (mostly adapted from Baking Diary):
Makes 9 portions of filling
3 salted duck eggs, fully cooked, shelled and use egg yolks only
60g unsalted butter, soften
30g icing sugar
5g cornflour
30g dry milk powder
25ml coconut milk (I used Ayam regular coconut milk)
Bao Dough:
280g flour, preferably with 7-9% protein content
Note: Sadly, I wasn't able to find any Hong Kong flour when I made these bao and so I used Lighthouse low protein, self-raising bleached flour which is also suitable to make steamed buns.
1/2 tsp baking powder - If you are using flour which is NOT self raising, please add this. Otherwise, please omit this.
1/2 tsp salt
1 1/2 tsp active dry yeast
15g sugar
1 tbsp canola oil
125-140ml water (It was a dry day when I made these and I used 140ml)
To make the custard filling:
Make the filling one day ahead.
Using a fork, mash the salted duck egg yolks into fine crumbs. Using a wooden spoon or an electric mixer, beat butter and icing sugar in medium speed until combined. Lower mixing speed to low and add the remaining ingredients and mix until well-combined.
Refrigerate the custard filling until cold and firm. When firm, use a cookie scoop to scoop out and divide the custard into 12 portions. Place the custard balls on a plate or container (lined with cling wrap for easier removal, optional), freeze it overnight with a cover or cling wrap.
Tip: You can keep any unused filling in the freezer and use them anytime when you make any bao dough.
To make bao dough:
Place the sugar, salt, oil, and water in the bottom of the breadmaker pan. Top with flour (with or without baking powder). Add yeast the last and switch on the machine with "dough” setting.
If breadmaker is not available, combine all bao ingredients and knead to form a smooth dough (at least 20 mins) and then let it rise for 1 hr.
When the dough is ready, divide into 10 portions. Meanwhile, set water to boil in a steamer.
Flatten the dough pieces with your hands, and place a frozen custard filling ball in the center. Pinch up the sides of the dough to completely enclose the filling.
Place each bao on each paper cup liner or a small piece of baking paper with its seam sides down. Rest the bao in warm mist for 10-15 mins. Update on 16 April 2015: You don't have to rest the bao in warm mist if you are making the bao in warm place (like Singapore). Place bao on the heat proof containers or steaming baskets that you are using to steam. Cover the bao with cling wrap and allow the bao to rest for 10-15 mins.
Steam baos with moderate heat for about 8-15 mins until done. The steam timing varies if you have multiple layers of baos to steam. The layer that is closest to the direct steam will take about 8 mins to cook.
Beware! Please DO NOT use too high heat or over-steam!!! Otherwise, the custard filling will explode out of the bao.
Serve immediately but beware that the molten filling is steaming hot!
Happy Steaming!
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Make the filling one day ahead.
Using a fork, mash the salted duck egg yolks into fine crumbs. Using a wooden spoon or an electric mixer, beat butter and icing sugar in medium speed until combined. Lower mixing speed to low and add the remaining ingredients and mix until well-combined.
Refrigerate the custard filling until cold and firm. When firm, use a cookie scoop to scoop out and divide the custard into 12 portions. Place the custard balls on a plate or container (lined with cling wrap for easier removal, optional), freeze it overnight with a cover or cling wrap.
Tip: You can keep any unused filling in the freezer and use them anytime when you make any bao dough.
To make bao dough:
Place the sugar, salt, oil, and water in the bottom of the breadmaker pan. Top with flour (with or without baking powder). Add yeast the last and switch on the machine with "dough” setting.
If breadmaker is not available, combine all bao ingredients and knead to form a smooth dough (at least 20 mins) and then let it rise for 1 hr.
When the dough is ready, divide into 10 portions. Meanwhile, set water to boil in a steamer.
Flatten the dough pieces with your hands, and place a frozen custard filling ball in the center. Pinch up the sides of the dough to completely enclose the filling.
Place each bao on each paper cup liner or a small piece of baking paper with its seam sides down. Rest the bao in warm mist for 10-15 mins. Update on 16 April 2015: You don't have to rest the bao in warm mist if you are making the bao in warm place (like Singapore). Place bao on the heat proof containers or steaming baskets that you are using to steam. Cover the bao with cling wrap and allow the bao to rest for 10-15 mins.
Steam baos with moderate heat for about 8-15 mins until done. The steam timing varies if you have multiple layers of baos to steam. The layer that is closest to the direct steam will take about 8 mins to cook.
Beware! Please DO NOT use too high heat or over-steam!!! Otherwise, the custard filling will explode out of the bao.
Serve immediately but beware that the molten filling is steaming hot!
Happy Steaming!
Please support me and like me at Facebook...
Zoe....Zoe....Zoe.....you wouldnt believe it if I tell you this....last whole night and till this morning I wake up, I been browsing the web in searching for liu sha bao. I just couldnt find one that I really wanted to try it out. And now....I got you from facebook. You make me so happy on this Monday morning! Ok now...got to study your recipe first and off I go to stores to get my ingredients. Thank you.....muah....muah....muah....
ReplyDeleteCatch catch catch... Catching your kisses... Hope that you like this Liu Sha Bao recipe! I have say they are really really really heavenly good!!!
DeleteMuah... muah... muah back to you :p
Hi Zoe , two words , deliciously good ... yum yum
ReplyDeleteThanks for sharing this lovely recipe! Oh gawd, look at the creamy custard oozing out, I had to look at that picture for like 10x, haha..
ReplyDeleteErm, even here in KL, I don't even know what it's called in Cantonese (izit ham dan sou?), I only know in English - custard buns.. *malu*
I have never tried such buns. They look so yummy :)
ReplyDeleteThis is getting very popular. Thanks for sharing, Zoe...... drooling over the custard...slurp!
ReplyDeleteZoe,
ReplyDeleteOh my... This Liu Sa Bao Custard Bun is a dim sum to die for <3
Good morning Zoe, this dim sum look really attractive. You are great ! Like ... Like ...
ReplyDeleteOMG! I'm drooling over these buns now. This is wonderful!
ReplyDeleteWah Zoe! You know this is my kids favorite bao... they always order this when we go for dim sum. Reading your post, it seems tht it will be possible for me to make too at home :) Thx for sharing.
ReplyDeleteyumm, .
ReplyDeleteHi Zoe, this is one of our favourite buns! I am always looking out for this whenever we are having dim sum. Yours look absolutely perfect - drooling.
ReplyDeleteonce again i learn a lot from u....i had been tempted for months to make these but have been lazy.... and now i'm sitting up for sure... lovely buns Zoe!!
ReplyDeleteOMG! My favourite liu-sha bao! Will definitely save this recipe up and bake them when my little confident is up! Hehe!
ReplyDeleteYum Yum Yummy! Making everyone drooling over the oozing custard filling hahahhaaaaha...
ReplyDeleteI made once before however didn't manage to have the custard lava, thanks for sharing the recipe, I should made the effort to try one more time :)
Zoe, this is one of my favourite dim sums to eat ever!!! Each time I go eat dim sum, I must surely eat this. I love it to bits!! You have absolutely nailed this one! I had been looking at the same recipe for sometime now but dare not even attempt it at all. You have upp-ed my confidence level already :) Hope I can make this very very soon :)
ReplyDeleteTHIS IS AMAZING, ZOE!!! i love these buns, but unfortunately i'm the only one who likes it in my family =( maybe i'll make a batch and freeze them! thanks so much for sharing the recipe!
ReplyDeleteGreat technique freezing the filling. Drooling looking at your liu sa bao :)
ReplyDeleteZoe, I absolutely love your runny creamy filling!
ReplyDeleteI made these once only, So difficult in wrapping the pao into proper pao shape, erm, I'm not good at it.
ReplyDeleteThey look super delicious to me!!
looks absolutely delish..yummy...
ReplyDeleteThat looks amazing. I am sure it is a lot of fun seeing the custard ooze out like that.
ReplyDeleteHi Zoe,
ReplyDeleteThese baos look wonderful! Even though I am not a big fan of baos, I do not mind having it once in a while. A pot of warm Chinese tea would be perfect!
Drooling, drooling, drooling ... I can already imagine tasting the hot and creamy custard filling oozing out from the bun. Yum! Yum! This is one of my favourite dim sum. Thanks for sharing Zoe. Happy Valentine's Day!
ReplyDeleteIt is a different recipe. Seems to me delicious...
ReplyDeleteAWESOME!! and bookmarked!
ReplyDeleteYour baos look incredible Zoe - the filling is amazing! I love seeing all these classic chinese pastries and baos you make - they always turn out beautifully and look delicious :)
ReplyDeleteDrooling! OMY Zoe this look amazing and Im sure delicious!!xx
ReplyDeleteOMG! These are my favorites at dim sum...I cannot leave dim sum without having this buns filled with the creamy running, sweet, savory filling...yours look decadent...perfect!
ReplyDeleteHave a great week Zoe :D
You are always introducing me to something new! I've never heard of these treats before and am desperate to try one! Thank you!
ReplyDeleteOh, my hubby loves these buns! I never find a good one from the frozen one! Thanks for sharing the recipes! I'm sure my hubby would eat al least 1/2 a dozen of them! Cheers!
ReplyDeleteMy family's favourite buns at dim sum restaurants! So nicely made with the flowing custard filling. Delicious!
ReplyDeleteWow! Your liu sha bao really liu out :P love how puffy and tall your baos are, mine were flat after steaming! Lovely indeed…will try the custard version when I get the cravings to make some:D
ReplyDeleteI love all the Chinese bakeries around here, as well as dim sum. These looks really tasty!
ReplyDeleteHi Zoe, I think you have become more "Chinese" than I knew you in the beginning. I mean, you are still Chinese, what I meant is your cooking. I can see more Asian cooking/baking coming out from your post these days than before. The way you describe how you eat them make me feel very hungry now, you must throw a few over here now. Happy Chap Goh May & Valentine's Day. You still celebrate V's Day?
ReplyDeleteWhat can I replace dry milk powder with? Because I don't have it
ReplyDeleteHi,
DeleteYou can try to add more custard powder or coconut milk powder but I'm NOT sure if the filling will be as good as what I made. For the best result, I still think that you shouldn't substitute milk powder with anything else. Why not buy it from the nearest supermarket? :D
Zoe
Hi Zoe,
ReplyDeleteHow do I prepare the raw salted egg yolks? I tried both boiling and baking, but couldn't mesh them into fine crumbs. It turned out to be small little cube-like 'crumbs'. D: Kindly advise on what am I doing wrong. Thanks! :)
Hi,
DeleteThe salted eggs that I used have been cooked. Due to Australian quarantine law, salted raw eggs are prohibited for import and they have to be cooked. You can cook raw salted egg by boiling them in water for 15-20 mins. I realise that some parts of the egg yolk can be lumpy but most can be easily meshed into fine crumbs. If you are concern about the lumpy crumbs, you can use a processor to process your mixture. Cheers!
Zoe
Hi, I tried making this today but the filling did not flow at all even though i followed the instructions stated.
ReplyDeleteHi,
DeleteDid you steam the buns long enough? Are the filing still cool when you eat them? They need to be warm and melted in order to be flow-y.
Zoe
Hi, my liu sa bao skin is breaking when I start steam. Can I know why?
ReplyDeleteHi,
DeleteMay I know at which start of steaming does the breaking happen? Which part of the buns did they break? The top or the bottom sealing end? If the buns are steamed for too long, the over-heated filling can break the buns causing the filling to ooze out. If the breaking happen when you first started to steam, you might be adding too much baking powder (if it break at its top) or you didn't seal the buns well enough (if it break at its bottom).
Cheers!
Zoe
Your bao looks amazing. Very keen to try. Could u help me with a basic question...am very new to bao making. What does "rest bao in warm mist" mean?
ReplyDeleteHi,
DeleteThe warm mist creates a warm and nice environment for the yeast to produce gas to fluff up the bao texture while resting. Ideally, it should be about 37°C for the yeast to be happy.
Hope that you get great success with your bao making.
Zoe
Thank you Zoe. To create the warm mist, can I just put the pao in the steamer over boiling water, but not put the steamer lid on?
DeleteHi,
DeleteIt is best not to use boiling water and the mist that you create might be too warm. I would prefer to use lukewarm water and place the lid to trap the mist inside the steaming area.
Zoe
Thank u, Zoe!
DeleteHi Zoe.
ReplyDeleteGr8 looking baos! Can I substitute the salted eggs with normal hard boiled egg yolks?
Thanks!
Hi,
DeleteI have not tried using this recipe with this substitution. Personally, I think it should work but I think your filling might be a little less fragrant??? I don't really know... Sorry!
Zoe
Wow these look good! I hope mine turn out like that!
ReplyDeleteHi Zoe, thanks for sharing of the Liu Sha Bao recipe. I tried steaming 7 mins and 4 mins but my filing does not flow. May I know you use hot water or cold water to steam the bao.
ReplyDeleteHi Wei,
DeleteI have steamed these buns again and they are as good as I did in this post. The water that I used in my electric steamer doesn't need to be boiling hot but it was lukewarm at the beginning of the steaming and definitely have to steam more than 7 mins.
I have noticed that your custard buns has become slightly flat and there are some traces of leaking molten custard at the sides of some of your buns. I think it is flowing but it might get absorbed into your bao and they don't look flowing to you. May I ask if you have added too much water into your bao dough? It seems to me that they don't have much strength to support their shapes.
Zoe
Hi Zoe,
DeleteI have the same problem. I have tried make this bao twice and both result is taste good but not in good shape ( the bao flatten down even during the proofing time)
so when making this bao for the second time, I tried to skip the proofing part. I steamed it straight away after finish wrapped all the bao and the result is my bao dough not rised and the shape of the bao shape also flattened.
do you have any suggestions to solve this problem?
Hi,
DeleteLike I mentioned to Wei, have you try kneading with lesser amount of water? The origin of the flour that we use result in slightly lesser liquid required to make our bao. I have noticed that the humidity can make a lot of difference. In Australia, we are less humid than all tropical countries.
Hope that my suggestion helps.
Zoe
Thanks for your time to answer my question. Oh I do not know if add too much water the bao will not have strength to support the shape. No wonder my bao become flat not like the 1st time I did. Now I learned. Already bought new duck eggs will try it out again. ^^
ReplyDeleteHi Wei,
DeleteNo worries! Hope that your next batch of bao will be successful with lots of flowy custard fillings. Cheers!
Zoe
Hi Zoe,
ReplyDeleteI was wondering if it was possible to substitute the milk powder used in the filling?
Hi, I have not tried using this recipe without milk powder or using other ingredient to substitute this. Without the milk powder, the filling wouldn't be solid enough to hold its shape and wouldn't recommend you to omit the milk powder.
DeleteZoe
HI, if I want to make to freeze, would u know at which stage I can freeze? After wrapping or i have to steam them to cooked first?
ReplyDeleteHi,
DeleteI have tried to freeze the steamed leftover buns before and they are still ok when they re-steamed. I don't think you can freeze the uncooked buns as the freezing process will damage the texture of the uncooked buns.
Zoe
Hi Zoe,
ReplyDeleteI couldn't find any active dry yeast in my area. Can i substitute it with instant yeast instead? If yes, how should I alter the recipe and rising time? Thank you in advance! :)
Hi Huiwen,
DeleteI think both active dry yeast and instant yeast that you are referring are the same. Is your instant yeast the wet kind? If it is the dry kind, it is the same.
Cheers!
Zoe
Hi Zoe,
ReplyDeleteFinally found some time to make my hubby's fav bao! Have substitute the milk powder with creamer powder. So hope it taste well.
Just wondering how can I make the dough w/o a breadmaker? As I dun have one.��
Hi Aries,
DeleteI hope that your substitution works! If it works, please let me know!!!
You can knead the bao dough by hand or by electric mixer with a hook attachment. Essentially, you have to make sure that the dough is smooth after you knead it.
Hope that your hubby will like these.
Zoe
Hi Zoe!
ReplyDeleteThank you for sharing this recipe! I've tried&it's really nice! My family love them! <3 But I want to ask you if it's possible that I replace the bao dough with bread dough and bake them instead? :)
Thank you! ^^
Hi,
DeleteI love to explore the possibility of baking molten custard bread but all the store-bought molten custard bread that I have tried are either having their molten custard absorbed into their bread dough or not molten at all after the buns are cooled from baking. For this reason, I have not tried using any recipe including this (with bread flour) to bake molten custard buns. If it works for you, please let me know and I'm happy to try. Cheers!
Zoe
Hi Zoe,
DeleteNow I see why they are usually steamed. Thank you, Zoe! ^^
Hi Zoe, how to tell if the dough has kneaded correctly and how to tell if it has risen to the right level?
ReplyDeleteHi,
DeleteThe dough has to be smooth on its surface when it is effectively kneaded and the dough has to be proved until double its size. Cheers!
Zoe
Hi Zoe, tks for your great recipe. I tried it today and it tasted great! However, I noticed that my fillings is not as flowy as shown in your website. I tried to steam half a min longer and the filling burst out.... Can I use a greater amount of coconut milk to make it more flowy? Also, is the corn flour a must as I forgot to add it.... haha... Tks! Irene
ReplyDeleteHi Irene,
DeleteNice to know that you like this recipe. I'm not entirely sure if the increase addition of coconut milk will make the filling extra flowy. I would assume that the cornflour absorbed the moisture of the filling before steaming and also thicken the filling when they are cooked. I would have thought that your filling without cornflour should be more liquid-like if you prefer something more flowy.
I will keep your suggestion in my mind and love to try other liu sha bao recipes and see which one is more flowy. Cheers!
Zoe
Hi! Zoe thks for sharing yr recipe but for d part regarding " Rest the bao in warm mist for 10-15 mins." can u explains wat does dis mean? TIA!
ReplyDeleteHi,
DeleteThe warm mist creates a warm and nice environment for the yeast to produce gas to fluff up the bao texture while resting. Ideally, it should be about 37°C for the yeast to be happy.
Zoe
Hi Zoe,
ReplyDeleteThanks for sharing this great recipe.
But I have some problem need to ask you. My liu sha bao result is flattened down , may I know why? Even before steamed it, the bao shape already start to be flattened and not rise well. Is this because the custard filling cold so the bao wont rise well?
I'm using the same dough with meat filling, and the shape turn out good.
Hi,
DeleteI'm guessing that either you have added too much water into your bao dough or the flour that you used is not giving your bao not enough strength to support its shape. You can try use a different brand of flour or add lesser water.
If you use a solid type of filling like meat filling, you don't really have make sure that your bao must have sufficient support to hold its shape as the filling itself can also help to hold the bao in shape too.
Zoe
Hi Zoe
ReplyDeleteCan i ask, if the bun has cooled with it be not flowy at all?
And will the bao absorb away the moisture in the liu sha making it hard after its cooled?
Thanks!
Hi,
DeleteI have tried re-heating the buns after they have been cooled and their fillings are still flowy. As the fillings are mostly fat content, they will harden into its original state when they are cooled.
Zoe
Hi, if I were to use Hong Kong flour do I need to add e baking powder? Can cake flour be used for e recipe?
ReplyDeleteHi,
DeleteYes, you need to add baking powder if you are using Hong Kong flour. You can use cake flour flour too but please check that the protein content is 7-9%. If the protein content is too low, the bao will collapse with no much strength and structure. If your cake flour is unbleached, your bao will not be white like the ones made with Hong Kong flour (which is bleached).
Cheers!
Zoe
Hi there. I just want to check the difference in consistency with using custard powder and without using custard powder? If i just want the sauce itself what are the steps i should skip?
ReplyDeleteHi,
DeleteBoth are equally flowy and yummy but the filling without the custard powder tastes more buttery than the one with custard powder.
Sorry that I don't really understand your second question... Are you referring the filling as the "sauce"??? You can eat the filling and discard the empty buns if you just want to eat the filling only :p
Zoe
Hi. I would just like to ask what can i replace custard powder with? Can i use creme anglais instead? If so how much should i use since it will be in loquid form compared to custard which is powder. Thanks!
ReplyDeleteHi Valeriet,
DeleteI have tried and mentioned another filling recipe with No custard powder in this post. If you don't wish to use custard powder, you might wish to try the no-custard powder recipe.
Sorry that I have not tried using creme anglais as filing in my custard buns and can't help much with this question. Cheers!
Zoe
Hi Zoe,
ReplyDeleteThanks for the recipe! Will be trying out this weekend. Wish me luck.
Understand that your recipe was adapted from 350degreeoven. In that recipe, 6 salted duck egg yolks were used and yours stated 3. Is it because yours is a smaller batch? I can't really tell because the original measurements were in cups while yours is in grams. Sorry, I'm new to baking so can't really figure this out.
Hi,
DeleteI made half the amount of fillings that 350 degree oven has made and this amount can fill 12 buns. I hope you have great fun making these buns.
Zoe
Hi, i love these buns and always wonder what their call. Just learn it yesterday from my chinese friend. These buns are a must have when i go to dimsums. Its great yo know that i can make this at home as well whenever i crave for this. Your recipe seem simple and are easy to follow, im just hoping that i wont have trouble looking for certain ingredients coming from canada. I just wanted to know if you have the recipes in Cups instead? It is easier for me to follow then in grams. Thank you.
ReplyDeleteHi,
DeleteI always prefer to weigh my ingredients for precision and reproducibility so most of my recipes are written in weights and grams. Nevertheless, I have converted the above ingredients into cups for you.
Salted Egg Custard Filling with custard powder:
Makes 12 portions of filling
3 salted duck eggs, fully cooked, shelled and use egg yolks only
1/4 cup unsalted butter, soften
1/4 cup + 3 tbsp icing sugar
3 tbsp custard powder
1/4 cup dry milk powder
1 tsp cornflour
2 tbsp coconut milk
Bao Dough
1 3/4 cup + 2 tbsp flour, preferably with 7-9% protein content
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp active dry yeast
1 tbsp sugar
1 tbsp canola oil
1/2 cup - 1/2 cup plus 1 1/2 tbsp water (It was a dry day when I made these and I used 1/2 cup plus 1 1/2 tbsp)
Hope the conversion helps.
Zoe
Hi zoe, do you think I can turn the custard into an actual sauce by boiling it or maybe putting it on a pan over fire? I want to turn it into a sort of dip :)
ReplyDeleteHi,
DeleteThis liu sha bao filling at room temperature is creamy like the butter cream kind of texture. If you like it to be the liquid kind of dipping sauce, you have to keep it warm. To do so, you can either microwave it with low power or cook it in a heat proof bowl on top of a pot of boiling water until the butter in the sauce has fully melted. I would not recommend cooking the sauce directly on the stove as the heat will be too strong and will thicken the sauce.
Zoe
Hi can I replace icing sugar with castor or granulated sugar? Thanks
ReplyDeleteHi,
DeleteYes that you can replace icing sugar with fine caster sugar but preferably not the coarse granulated kind as the sugar might not dissolve well into the filling and will cause the filling to have a gritty texture.
Cheers!
Zoe
Zoe, can I buy the Bao from you instead?
ReplyDeleteHi,
DeleteThanks for asking if I would sell these buns. I'm flattered with your intention but sorry that I don't sell these buns.
Cheers!
Zoe
My nieces love it but I do not have confidence to make it myself. I would love to buy the Bao for then. Can you sell to me?
ReplyDeleteHi,
DeleteThanks for asking but sorry that I don't sell these buns. Please try to make these buns for your nieces or you can ask them to join you to make these buns together.
Zoe
Hope to get a chance to taste your receipe.
DeleteDo you conduct cooking class for small group? Or any chamce for to learn directly from you?
Thank you.
Cheers
Joyce
Hi Joyce,
DeleteThanks for asking but sorry that I don't conduct any classes. I'm just a working mum who loves to bake and cook for my family. I hope that you will have fun trying out this recipe. Cheers!
Zoe
Zoe, after year later I tried again, this time very successful. Thanks for the recipe and earlier comment. Yay!
ReplyDeletehttp://cheemei27.blogspot.sg/2015/08/blog-post_31.html?m=0
Hi Wei! Yay! Yay! Yay! I'm so happy that you have made these lovely bao!
DeleteHello! May I know can i substitute Cake flour with Pao flour? Thanks in advance. I can't wait to try this out:)
ReplyDeleteHi Snee,
DeleteYes you can. If you are using the steamed bun flour, please check the content of your flour to see if there is any baking powder added.
Cheers!
Zoe
I wonder if i subbed water with pandan juice, we will get pandan pau instead? I think it will be quite an awesome flavour combo. What do u think?
ReplyDeleteHi Jo,
DeleteI think your pandan custard pau idea sounds great! Give it a go and please let me know if it works :)
Zoe
Hi Zoe,
ReplyDeleteI have made the lau sa filling however I noticed my filling is more of a creamy (runny) texture -(just after mixing) rather than pasty like yours. The colour is also slightly less yellow than your photos; I'm not sure if this is due to the fact I use nuttelex instead of butter. I bought some salted eggs from the asian grocery store - similar to yours- are these already cooked and do not require reboiling? I boiled the eggs as I wasn't sure and I found the eggs to be a bit oily and was more runny...do you think the texture of my filling will be ok?
Hi Fiona,
DeleteSorry for my late reply as I was away for my holidays.
The salted eggs that I have used have been cooked and doesn't require to be cooked again.
The differences in the colours and texture that we get can vary with many factors and I can't really tell why yours are very different from mine. Sorry!
It can be the type of fat, milk powder and custard powder we used. Or even amount of heat that we steamed our buns or maybe the weather of the day... LOL! Hot days means that the filling is more runny??? Just kidding!
If you follow the recipe to the tee, you shouldn't have any problem making these buns :) The weather bit is made up by me :p
Zoe
I just tried Liu Sha Bao at a cantonese restaurant and having seen your recipe, I now have to make them myself!
ReplyDeletei wish i am hardworking enough to do this T__T
ReplyDeletewill make sure i eat this by this week.. hahaha..
Hi, what method would be best to reheat salted egg buns after they re cooled down? Can they be refrigerated too?
ReplyDeleteHi J,
DeleteYou can keep the cooked and cooled buns in the fridge or freezer and steam them again if you want to eat them. Mine still have flowy filling when I freeze and steam to reheat them but not sure if storing in fridge will work as well as freezing.
Cheers!
Zoe
Hi Zoe ! i tried and very nice ! only for the filling not the bun ... i just dont know why my bun alwys cant be as fluffy as the shop out there ...
ReplyDeletedo visit my blog and i quoted you inside , hope you dont mind.
http://nanapatricia.blogspot.my/2015/12/thermomix-steam-salted-eggyolk-bun-aka.html
Hi Patricia,
DeleteNice to hear that you tried and like the molten bun filling but sad to hear the buns are not as good as you expected. Had a look at your post and I'm guessing that the dough has not been proved and relax well enough and that's why they look a bit dense???
Zoe
Yeah , agree with it , it seem like didnt rise and relax well . Anyway , i will try again !
DeleteBtw Zoe, can i change the canola oil to shortening ?
Hi Patricia,
DeleteYes, you can and the choice is totally up to you. Due to healthy choices, I actually prefer to use canola oil more than shortening. Plus since this recipe works perfectly well with canola oil, then why should I change? :D
Zoe
i see... :)
DeleteNo worries Patricia... I hope that you will have fun making these buns again :)
DeleteBtw Zoe , i did it ! it was a success when i tried again! thanks for ur good recipe!
DeleteYay!!! Happy that you are happy making these buns with this recipe :)
DeleteHi, would really wanna try this but I don't know where to buy custard powder. Can I just make custard from scratch?
ReplyDeleteHi,
DeleteYou can make the filling without any custard powder and it is mentioned in my recipe. Cheers!
Zoe
Hello Zoe, is it okay if i change the unsalted butter to the salted one?
ReplyDeleteHi Karina,
Deleteyes you can use the salted butter and this means that your filling will taste salty. Cheers!
Zoe
Hi zoe, I'm wondering if the fillings work with bread too? Will it explode? 😅
ReplyDeleteHi,
DeleteSorry that I can't answer your question because I have not tried using this filling for bread baking yet. At this moment, I still prefer not to do so because it is difficult to keep the filling flowy when the bread has cooled down to room temperature.
Cheers!
Zoe
Hi Zoe
ReplyDeleteI found this link when I 'Googled': "why does steamed egg yolk bao explode"
I tried to make this, yes- from another recipe (*sigh- sorry) and I steamed it on low for 15-20 min (the recipe said to steam for 10 min on HIGH then lower temp and turned out the filling oozed out) My mom was quite puzzled as well. She thought it was the way I kneaded the dough (dough hook on KitchenAid)... thoughts
Hi,
DeleteThere are many possible answers to your question and I can't possibly type them here!!! All I can say is that there is nothing to do with your dough kneading or unless you have used a dodgy recipe. I hope to publish a blog post with tips on steaming liu sha bao soon and if you want to know more, stay tune.
Zoe
Hi Zoe, do you know how long we can keep the unused filling? Thankyou
ReplyDeleteHi,
DeleteYou can keep the unused filling in the freezer for up to 3 months. They are still good to use if there is no icy crystal forming on them :) Cheers!
Zoe
Hi, lovely post! What is that steamer machine I see in your pictures? Thank you!
ReplyDeleteHi, It is a Tefal Mini Compact Steamer. Cheers!
DeleteHi Zoe,
ReplyDeleteMade these buns last week using your recipe and had them for my family's buka puasa (its the fasting month now). They are simply gorgeous! Am making them again today as requested by wife and kids. This recipe is brilliant! Here's to you, Zoe, with lots of Lava from our family ;)
Can the custard baos be made at night then freeze till I want to eat them next day by steaming?
ReplyDeleteHi Gabriel,
DeleteYou have to steam and cook your buns first before freezing them because the freezing step before cooking the buns will kill the yeast. Afterwards, you can freeze the buns and steam them again on the next day. Cheers!
Zoe
Hi Zoe,
ReplyDeleteGood day! I have just tried your liu sha bao recipe. everything went well except the filling is not runny as shown in your photo. I even steamed it for 15 mins.
Hi,
DeleteI'm sorry to hear that your liu sha bao is not as liu sha as you expected. And sorry that I can't explain why it is not runny. Are the buns leaky??? 15 mins with high steaming is too long and might cause your bao to explode??? Are you sure that you are using the right amount of steaming heat??? Or did you follow the recipe faithfully? Feel your frustration but can't help much... Best is to follow my recipe to the tee!!! Cheers!
Zoe
My buns are not leaky. I steamed it on high heat for 10 mins, and take one to see the filling if it's runny, since it's not as shown in your photo i steamed for another 5 mins. does the steaming should be on medium high or medium low in order to get the runny effect? Even the result of my bao filling is not runny, it taste still very nice.
DeleteHi, Sorry to hear your frustration. Please do not use too high heat to steam the buns as it will cause the fillings to "explode" or maybe "over-cooked" like yours. Mine is an electric steamer and so the heat is not so high. Cheers!
DeleteZoe
is it a must to use salted duck eggs? can regular egg yolks be used? thanks!
ReplyDeleteHi Taylon,
DeleteRegular egg yolks are NOT the same as salted duck egg yolk as they don't have the unique taste and richness like the salted duck ones and so I wouldn't recommend this substitution. Cheers!
Zoe
Hi zoe, thank you so much for sharing this. I am planning to try this out over the weekend,but would like to know your suggestion if i can replace the coconut milk with ideal milk instead. Thanks :)
ReplyDeleteHi, Please use another recipe at http://www.bakeforhappykids.com/2016/11/liu-sha-bao-chinese-molten-salted-egg-custard-steamed-buns.html if you prefer not to use coconut milk to make your filling. Cheers!
DeleteZoe
Hi zoe, thanks for your fabulous detailed instructions. i am using this recipe for baked bun. But so far haven't been successful, the lava is not flowing. Any advice?
ReplyDeleteHi, this liu sha bao filling works very well for steamed buns but not too sure for the baked ones. Cheers!
DeleteHello �� Looks delicious ..
ReplyDeleteIs it bao dough is like Pau ? ����
Yes... Bao is pau! Just different spelling!!! LOL!
Delete