Pandan Liu Sha Bao (Salted Egg Yolks Custard Pandan Steamed Buns)

Pandan Liu Sha Bao (Salted Egg Yolks Custard Pandan Steamed Buns)

Course: Dim Sum, Steamed Buns
Cuisine: Chinese
Servings: 10 buns
Author: Marvellina
Pandan flavored steamed buns are filled with savory and sweet molten lava salted egg yolks custard filling that will gush out as soon as you take that first bite
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Ingredients

Dough:

Filling (recommended to prepare one day before):

  • 100 gr butter (softened) or sub with coconut oil (which I did)
  • 60 gr regular fine sugar
  • 4 pre-cooked salted egg yolks mashed with fork
  • 50 ml whole milk
  • 80 gr custard powder sieved

Instructions

Preparing the filling:

  • Place the softened butter or coconut oil in a large mixing bowl, add in sugar and beat until the color is pale (if using butter. Color will be the same with coconut oil) fluffy with a mixer. Add in milk gradually and mix again. Fold in the mashed egg yolk and sieve in the custard powder
  • The filling will be still quite runny. Place this in the fridge for 5 minutes. It will harden it a little bit and you can shape it into 15 balls. Place this on top of baking tray line with parchment paper and put them in the freezer and let it freeze for at least 1 hour. I did mine overnight

Preparing the dough:

  • Place the flour, instant yeast, sugar, and cooking oil in a mixing bowl. If you are using a stand mixer, use a dough hook attachment. Gradually add in milk or water. You may need more than 150 ml or not. Add more teaspoon by teaspoon until the dough comes together and continue to knead for 5 minutes. If you are kneading by hands, about 10-15 minutes until the dough is no longer sticky and smooth

Wrapping:

  • Place the dough on a lightly floured surface. Roll into a long log and then divide equally into 10 pieces. Work with one piece at a time and cover the rest to prevent drying. Flatten the dough with your palm and use a small rolling pin to roll into a circle about 5-6 inch in diameter. Place the frozen filling ball in the center of the wrapper and gather all the sides to the middle and pinch to seal. Place it on a parchment paper seam side down. Continue with the rest and place the bao on a large tray cover with large clean towel and let them rise for 30 minutes

Steaming:

  • Bring the water in a steamer to a boil. Wrap the lid with a cloth. This will prevent water dripping from the lid and create burn spots. Place some of the buns on the steamer and steam on LOW heat for about 5 minutes. I found that when I steam them for 7 -8 minutes, the filling will burst out. So, 5 minutes work for me. You may need to experiment a bit. Continue with the rest. They are best when served warm. Warn whoever that is eating this that the filling is HOT and it's flowing too (like a lava!)
  • Once the buns are done steaming, turn off the heat and wait for 1 minute before opening the lid so the buns will not collapse or wrinkle due to sudden change in temperature

Storing:

  • I usually made this in big batch and store the rest by placing them in a freezer bag. They can be stored up to 1 month. Try not to stack them so they won't stick to each other in the freezer. I store them flat on the freezer. They can be reheat on the steamer for about 5 minutes and as good as new

Notes

You can also replace all 300 gr of all-purpose flour with cake flour or premixed Hongkong/Vietnamese bao flour and omit the wheat starch/corn starch.