Salted Egg Yolk Custard Piggy Buns 🐷 Liu Sha Bao (流沙包) Recipe

Salted egg yolk custard buns (Liu Sha Bao 流沙包) are one of my favorite cantonese steam buns at dim sum! Especially when they’re as cute as these lil piggies 🐷 “oink oink!”. The bread is cloud-like, super soft & fluffy. The salted egg yolk custard filling is sweet, luscious and oozes out when you bite into the bun. Definitely a fun bun to eat! You can store them in your refrigerator for 1-3 days or freeze them. To reheat, place them in the steamer for 10 mins.
I hope you enjoy this recipe! Please drop me comment if you’ve tried these buns, I would love to hear from you 💕
Ingredients: [Makes 12 buns]
Dough
- Steamed Bread Flour - 4 cups (500g)
- White sugar - 1/3 cup (75g)
- Evaporated Milk or regular whole milk - 2 tbsp (30g)
- Vegetable oil - 2 tbsp (30g)
- Water - 3/4 cup (180g)
- Active Dry Yeast - 2 tsp (6g)
- Sugar for the Yeast - 1 tsp (4g)
- Magenta or red food coloring - 3 drops
Custard Filling
- Salted Duck Egg Yolks (6)
- Unsalted Butter - 1/2 cup or 1 stick (115g)
- Powdered Sugar - 3/4 cup (75g)
- Custard Powder - 3 tbsp (40g)
- Milk Powder - 4 tbsp (60g)
- Evaporated Milk or regular whole milk - 2 tbsp (30g)
Other things you will need
- Parchment paper (to line the buns)
- A steamer or bamboo basket
- Small rolling pin
- Stand mixer
- Sheet pan
- Plastic wrap
#saltedeggyolkcustardbuns #liushabao #流沙包 #saltedeggyolkbuns #saltedeggyolkbao #dimsumbuns #cantonesebuns #piggybuns #cutesteamedbuns #piggysteamedbuns
Follow me on:
- TikTok ➡️ / sikfankitchen
- IG ➡️ / sikfan.kitchen
- FB ➡️ / sikfan-kitchen
- TW ➡️ / sikfankitchen
- PI ➡️ / _created

[@SikfanKitchen]

Tips to make the perfect steamed bun 😊:
1. Use “steamed bun flour”. It’s available in your local Chinese grocery store or online. It has less protein than AP flour for less density and slightly more protein than cake flour for structure. You may sometimes see it labeled as “Hong Kong Flour”, It’s more bleached so that you get a snowier whiter color and the bleaching also makes the flour softer & more tender for fluffiness.
2. To make sure your buns come out smooth and not bumpy or wrinkly on the outside is rolling the dough out a few times thoroughly before filling. This helps get out all the air pockets leaving you with a smoother bun.
3. Leave the buns in the steam basket (heat off) for 10 mins before opening to prevent them from collapsing. The shock in temperature change will cause them to deflate.
4. Always test your active dry yeast. Sometimes yeast may be too old and won’t provide the leavening that you need in your buns. You test it by blooming it with warm warm between 100F-110F. Any less won’t bloom, any higher will kill the yeast. If you see bubbles after 10 mins, you’re Gucci 👍
5. Let your dough rest/prove appropriately. Don’t get impatient and cut the time short, trust the process! Proper proving will allow the gluten to relax and create a fluffier softer bun.

[@choyman8278]

Delicious and cute piggy Bao. Thank you for sharing to the Chinese and East Asian food group 🙏🏻

[@SikfanKitchen]

You’re very welcome! 😊

[@coughsingh8371]

Thanks we'll be making this in friday, my teacher recommended we follow your ways and recipes, Thxx,❤

[@SikfanKitchen]

@@coughsingh8371 you’re very welcome! I hope you have fun & enjoy these piggy buns 😊