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An unclose shot of a stack of 8 steamed buns on a white ceramic plate. There is one half of a steamed bun at the top of the pile, split in half, revealing its yellow-orange egg yolk lava filling.

Egg Yolk Custard Buns

Soft and airy steamed buns, brimming with a sweet molten lava filling.
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Prep Time 10 minutes
Cook Time 15 minutes
Refrigeration and Proofing Time 3 hours
Total Time 3 hours 25 minutes
Course Breakfast, Dessert
Cuisine Asian, Chinese
Servings 0 Buns

Equipment

  • Pan with a Steamer Basket
  • Cutting Board
  • Food Processor or Knife
  • Bowl
  • Rolling Pin
  • Steamer
  • Parchment Paper

Ingredients
 

Filling

  • 12 salted duck egg yolks
  • 3/4 cup sugar
  • 2 tbsp dry milk powder
  • 2 tsp unflavored gelatine
  • 2 tbsp cornstarch
  • Slightly under 1/2 cup water
  • 1/4 cup and 3 tbsp unsalted butter

Buns

  • 3/4 cup whole milk chilled
  • 1 tsp active dry yeast
  • 2 cups all purpose flour

Instructions
 

  • Prep | Place a pan on the stove with a steamer basket. Fill the pan with enough water for steaming. Bring the water to a boil.
    Add in the salted egg yolks. Cover with a lid and steam for 10 minutes over medium heat. Transfer the steamed salted egg yolks onto a cutting board and allow them to cool.
  • Filling | Finely mash the yolks using a food processor on low speed for 10 seconds or using the back of a knife to mash.
    In a bowl, mix the sugar, milk powder, gelatin, and cornstarch.
    Empty the pan and return it to the stove, setting it to medium heat. Add water and the sugar mixture to the pan and stir until boiling. Add the butter into the mixture and stir until it melts. Add in the ground salted egg yolks, and stir.
    Transfer the filling into a bowl and chill in the refrigerator until firm. Divide into 8 pieces and roll into balls. Cover with a lid and freeze until hardened.
  • Dough | Prepare a portion of my steamed buns dough. Mix together chilled milk and yeast. Add the flour and stir with a spatula until the mixture becomes clumpy.
    Use your hands to knead the dough for about 15 mins. If you’re using a stand mixer with a dough hook, mix for 10 mins. Initially, the dough may feel sticky, but as you knead, it should become smooth. 
    The texture of mantou dough can vary depending on the moisture content of the All-Purpose Flour brand you are using. If your dough feels wet and sticky after kneading, it may require additional flour. Gradually add 1 teaspoon of All-Purpose Flour at a time until the dough is no longer sticky and does not feel overly dry. On the other hand, if your dough feels excessively wet, add All-Purpose Flour 1 teaspoon at a time until the dough is no longer sticky and does not feel dry.
    Cover the dough ball with plastic wrap or a lint-free towel and let it rest for 5 minutes.
  • Shape | Divide the dough into 8 pieces. Take one piece, roll it into an oval with a rolling pin.
    Fold the top half to the middle and seal. Fold the bottom half to the middle. Pinch opposite edges to form a ball.
    Roll the dough ball into a 1/2 inch thick, 4 inch wide circle. Be sure to keep the center thicker than the edges.
  • Fill | Place a scoop of frozen filling in the center flat side up. Pinch opposite edges and shape into a sphere. Twist to seal. Repeat with the remaining ingredients.
  • Steam | Place the buns into the basket of a steamer smooth side up on parchment paper. Space them at least one inch apart to allow them to expand. You may also steam them in batches. Repeat.
    Cover with a lid and rest for 1 hr until doubled in size. Steam on high heat for 15 mins. Serve warm.
    If you've tried this recipe, please let me know what you think in the comments below! And if you enjoyed it, don't forget to give it a thumbs up or share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. ۶(◠ 。◠)۶
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