Liu Sha Bao (Salted Egg Yolk Custard Buns)

To store leftover Liu Sha Bao, place them in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze them. Just make sure to wrap each bun individually in plastic wrap before placing them in a freezer-safe bag. When ready to eat, steam them directly from the freezer for about 15 minutes.

Yes, you can make gluten-free Liu Sha Bao by substituting the pao flour with a gluten-free flour blend. Make sure to check that all other ingredients, especially the baking powder and yeast, are gluten-free as well. The texture may vary slightly, but they should still be delicious!

If you can't find salted egg yolks, you can use regular egg yolks mixed with a bit of soy sauce and a pinch of salt to mimic the flavor. Alternatively, you can try using a custard made from sweetened condensed milk and a bit of turmeric for color, though the taste will differ from traditional Liu Sha Bao.

To ensure your Liu Sha Bao are fluffy and soft, make sure to knead the dough until it's elastic and smooth. Allow the dough to rest and proof adequately before steaming. Steaming for the right amount of time (about 11 minutes) is crucial, and letting them sit for 5 minutes after steaming helps maintain their soft texture.

Liu Sha Bao pairs wonderfully with a variety of dishes. For a complete meal, consider serving them alongside a light soup, such as wonton or hot and sour soup. You can also serve them with stir-fried vegetables or a refreshing salad to balance the richness of the custard filling.