Liu Sha Bao / Chinese Molten Salted Egg Custard Steamed Buns 流沙包

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3 salted duck eggs, fully cooked, shelled and use egg yolks only

60g unsalted butter, soften

50g icing sugar

30g custard powder

45g dry milk powder

5g cornflour

30ml coconut milk (I used Ayam regular coconut milk)

subheading: Bao Dough:

280g flour, preferably with 7 to 9% protein content

(Sadly, I wasn't able to find any Hong Kong flour when I made these bao and so I used Lighthouse low protein, self-raising bleached flour which is also suitable to make steamed buns.)

½ tsp baking powder

(If you are using flour which is NOT self raising, please add this. Otherwise, please omit this.)

½ tsp salt

1 ½ tsp active dry yeast

15g sugar

1 tbsp canola oil

125 to 140ml water (It was a dry day when I made these and I used 140ml)

Note: Ingredients may have been altered from the original.

Directions at bakeforhappykids.com

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