Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, salted egg yolk lava bun [liu sha bao]. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Salted Egg Yolk Lava Bun [Liu Sha Bao] is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Salted Egg Yolk Lava Bun [Liu Sha Bao] is something which I’ve loved my entire life.

Salted egg yolk lava bun is my all-time favorite dimsum item. In Chinese, it is called liu sha bao that literally means "quicksand bun". It refers to the molten lava filling that makes this steam bun uniquely tasty. Personally, I often rate a dimsum restaurant based on how good their lava steam bun is.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook salted egg yolk lava bun [liu sha bao] using 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Salted Egg Yolk Lava Bun [Liu Sha Bao]:

1. Prepare Filling
2. Get 2 salted duck egg yolks
3. Take 50 g unsalted butter, room temperature
4. Get 50 g powdered sugar or icing sugar
5. Get 20 g milk powder
6. Get 20 g custard powder
7. Make ready Dough
8. Take 150 g warm water
9. Prepare 4 g (1 tsp) granulated sugar, for yeast
10. Make ready 3 g (1 tsp) active dry yeast
11. Take 300 g Hong Kong flour / low protein wheat flour
12. Get 3 g (1/2 tsp) table salt
13. Prepare 8 g (2 tsp) granulated sugar
14. Take 7 g (1 1/2 tsp) vegetable oil

Refrigerate them as you make the bread. You will be captivated by the lava-like filling flowing out when you tear open this Chinese custard bao (Liu Sha Bao). The filling is a little sweet, creamy, and most noticeably the slightly salty, sandy and lava-like texture of the mashed salted eggs yolk. The molten, lava-like filling is the characteristic of this unique Cantonese dim sum.

Steps to make Salted Egg Yolk Lava Bun [Liu Sha Bao]:

1. Youtu.be/8uDCbmgbT-s
2. Make filling: Steam the egg yolks for 10 minutes, then mash them into fine crumbs. In a medium bowl, beat the butter until softened. Add the yolks and the remaining ingredients. Mix until smooth. Cover and refrigerate to firm for about 45 minutes.
3. Divide the filling into 14 equal portions (about 13g each). Roll each into a smooth round ball. Keep them in the fridge until needed.
4. Make dough: Combine warm water (about 110°F/43°C) and 4 grams of sugar. Sprinkle the yeast over. Let sit for 5-10 minutes until it gets foamy and activated.
5. In a large bowl, whisk the flour, salt, and 8 grams of sugar until combined. Make a well in the center. Pour in the yeast mixture and oil, then mix until the dough comes together.
6. Transfer onto a work surface. Knead the dough until it becomes elastic and smooth for up to 20 minutes.
7. Divide the dough into 14 equal portions (about 33g each). Roughly shape each dough into a ball. Cover and rest them for 15 minutes to relax the gluten.
8. Take 1 dough. Roll out the edges keeping the center thicker. Place a portion of the chilled filling onto the center and wrap it. Tightly pinch the seam to prevent any leakage.
9. Round it into a ball and place onto a piece of parchment paper. Set aside with a cover. Repeat with the rest.
10. Let them sit and ferment for 45 – 60 minutes or until the size is 50% larger.
11. Steam the bun over medium-low heat (or medium heat depending on your type of steamer) for 6-8 minutes. I suggest doing a test with 1 bun to determine the right timing because the filling will explode when overcooked. Also, wrap the steamer lid with a cloth to prevent water droplets on the buns while steaming.
12. Wait 10 minutes after the heat is off before opening the lid. This will prevent the buns from collapsing. Serve warm to get that tasty molten filling.

The filling is a little sweet, creamy, and most noticeably the slightly salty, sandy and lava-like texture of the mashed salted eggs yolk. The molten, lava-like filling is the characteristic of this unique Cantonese dim sum. Liu sha bao translated to salted egg yolk lava steamed buns. Traditionally Liu sha bao are made using egg yolk mixed with custard powder amongst other ingredients. That lava is an unusual custard based on salted duck egg yolks and condensed milk.

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