Salted Egg Yolk Custard Bun (2) 流沙包 Recipe
Soft, fluffy bun filled with a rich salted egg yolk custard.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Custard Filling
Assembly / Steaming
Method
Dough
- 1
Activate yeast
Warm the 60 ml milk to about 38–40°C. Stir in 20 g granulated sugar until mostly dissolved. Sprinkle 3 g active dry yeast over the surface, stir once gently, and let sit 5–8 minutes until foamy and fragrant (yeast is activated).
- 2
Mix dry ingredients
In a mixing bowl, combine 160 g all-purpose flour and 2 g salt. Make a well in the center.
- 3
- 4
Knead dough
Turn the dough onto a lightly floured surface and knead by hand for 6–10 minutes (or use a stand mixer with a dough hook for 6–8 minutes) until the dough is smooth, elastic, and slightly tacky.
- 5
Incorporate butter
Add the 20 g softened unsalted butter in small pieces to the dough and knead until fully incorporated and the dough becomes glossy and elastic (another 4–6 minutes).
- 6
- 7
Divide and rest
Punch the risen dough down to release air. Divide the dough into 2 equal portions (about the same weight). Shape each into a smooth ball, cover, and let rest for 10 minutes to relax the gluten before shaping.
Custard Filling
- 8
- 9
Combine custard ingredients
In a small saucepan, add the mashed yolks, 40 g unsalted butter, 25 g icing sugar, 30 g condensed milk, 20 g custard powder, 15 g milk powder, 30 ml milk, and 0.5 g salt. Whisk ingredients together off the heat until as homogenous as possible. If using the optional 5 g cornstarch, dissolve it in a tablespoon of cold milk and add now.
- 10
Cook custard
Place the saucepan over low heat and cook, stirring constantly with a silicone spatula, until the mixture thickens to a spreadable, paste-like custard (3–6 minutes). Do not let it boil vigorously; keep the heat low to prevent graininess.
- 11
Cool and chill
Transfer the warm custard to a small bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate for at least 20–30 minutes until the custard is firm enough to portion (it should be soft but hold shape).
Assembly / Steaming
- 12
Portion filling and dough
When the filling is chilled and the dough has rested, divide the custard into 2 equal portions (about equal weight). Flatten one dough piece into a disc about 10–12 cm across, keeping the center thicker than the edges.
- 13
Wrap buns
Place one portion of custard in the center of each dough disc. Gather the dough edges up around the filling and pinch tightly to seal; smooth the seam and shape each bun into a round ball, placing each onto a parchment square (seam side down). Ensure seams are well sealed to prevent leaking during steaming.
- 14
Second proof
Cover the shaped buns loosely with lightly oiled plastic wrap or a damp towel and let them proof for 20–30 minutes in a warm place until puffy (they will not double but should look noticeably airy).
- 15
Steam buns
Prepare a steamer with at least 500 ml boiling water. Bring the water to a rolling boil, then reduce to a medium-high simmer. Place the buns in the steamer basket with spacing between them. Steam with the lid on for 10–12 minutes. After steaming, turn off the heat and leave the lid on for 2 minutes (to avoid sudden temperature drop that can make buns collapse).
- 16
Finish
Carefully remove the lid, transfer buns to a plate and let cool 2–3 minutes before serving (the filling will be hot). Serve warm so the salted egg yolk custard is molten and flowy.
