Steaming your own Salted Egg Yolk Lava Bun at home is easier than it looks, provided you master the art of the filling. The core of these baos is a decadent, golden custard made from steamed salted egg yolks, butter, and milk powder, which melts into a smooth, flowing consistency once heated. Balancing the savory, slightly granular bite of the egg yolk with creamy sweetness creates that signature contrast that makes these buns a staple of dim sum menus.

The dough, enriched with a touch of butter and milk, provides a soft, pillowy exterior that acts as the perfect vessel for the molten center. Achieving the right texture requires a thorough kneading process and careful folding, which gives the buns their characteristic airy lift and clean, slightly sweet flavor profile. When steamed just right, the dough remains tender while the filling inside turns perfectly fluid.

These buns are best served immediately while the center is still warm and liquid. They make for a thoughtful addition to a homemade weekend brunch or a dim sum-inspired spread for friends. Once you get the hang of folding the dough tightly to prevent the custard from leaking during the final steam, you will find these are surprisingly satisfying to prepare from scratch.

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If you enjoy the rich, savory-sweet profile of salted egg yolk, you can explore that combination in other textures, such as these crispy mushroom bites coated in creamy sauce. For those who love the anticipation of a molten core, this matcha-filled strawberry toast offers a similarly indulgent experience that works perfectly as an afternoon treat.

Key Ingredients

Salted egg yolks: Steamed and mashed to create the signature savory, sandy lava filling.
Unsalted butter: Used in both the filling and the dough to provide richness and smooth texture.
Custard powder: Thickens the lava filling to achieve a creamy, molten consistency.
Whole milk powder: Provides a concentrated milky flavor essential for the filling profile.
All-purpose flour: The primary structural base for the soft, steamed bun exterior.
Cornflour: Added to the dough to help create a lighter, tender bun texture.
Instant yeast: Leavens the dough to ensure the buns rise and become airy.

More Sweet and Savory Creations

Try this deconstructed apple galette for a dessert that balances warm fruit notes with a rich, buttery caramel finish.
These simple salted caramel bites provide a quick, snackable option if you appreciate the contrast between salty and sweet profiles.
For a hearty vegetable dish, this savory salted egg pumpkin highlights how well this ingredient coats seasonal produce for an elevated side dish.

Salted Egg Yolk Lava Bun (Liu Sha Bao)

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Salted Egg Yolk Lava Bun (Liu Sha Bao) Ingredients

Filling4-5 (80gr) salted egg yolks100 gr unsalted soften butter50 ml full fat milk60 gr granulated sugar30 gr whole milk powder30 gr Custard powderBao270 gr all purpose flour50 gr cornflour40 gr granulated sugar1 tsp instant yeast (3 gr)1 tsp salt1/2 tsp baking powder170-180 ml room temp milk10 gr soften unsalted butter

Steps

filling1. Crack salted eggs and separate the egg whites with the yolks2. Rinse yolk with running water3. Steam yolk in boiling water for 15-20 mins, then mash them finely and let cool4. In a large bowl, mix in softened butter and sugar until combined5. Add the remaining ingredients and the mashed yolk and mix until smooth and thick/creamy in consistency6. freeze the mixture for 1-2 hr until slightly hardened7. Then form mixture into 13 small balls, each weigh around 22-23 gr and pop them back to the freezer until ready to useBao1. Combine dry ingredients into stand mixer and mix them with chopsticks first, add milk and mix until incorporate then use the dough hook to mix until combine2. Rub in butter on the surface of the dough and mix until smooth and not sticking to the bowl for 8-10 mins3. Cover dough with plastic wrap or kitchen cloth, Let rise until double in sizes4. knead using hands for 5-10 mins to release most of the air bubbles5. then roll it into a log.6. Cut dough into 13 (40 gr each) pieces7. Take a piece of dough, Use a rolling pin to roll into a rectangle then roll it up like a swiss roll, repeat this 2 more times (see video). Finally, roll it into small ball and do the remaining. rest it for 15-20 mins covered8. Take one ball, Flatten into 3,5“ disc. Do the remaining and cover9. Take the flatten dough, Place a filling in the center then bring the edges together to close (see video) and pinch off the very end, its very crucial to pinch and close it tightly to prevent them from leaking in the steaming process10. Place bao into a small parchment paper11. Steam bao over boiling water for 5 mins and serve while hot

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