Salted Custard Buns Gudetama (Liu Sha Bao)


Salted Custard Buns Gudetama (Liu Sha Bao)

Cooking time 15-17 Steaming time

Salted Egg Custard Filling
  • 3 salted duck eggs, precooked (only the yolks)
  • 1/4 cup granulated sugar
  • 3 tablespoons vanilla pudding mix
  • 1/4 cup instant nonfat dry milk powder
  • 2 tablespoons coconut milk
  • 1/2 tablespoon cornstarch
  • 1/4 cup unsalted butter

Steamed buns
  • 3 3/4 cup all purpose flour
  • 3/4 teaspoon salt
  • 2 teaspoon active dry yeast
  • 3/4 teaspoon baking powder
  • 3 tablespoons sugar
  • 2 tablespoons canola oil
  • 1 cup of warm water (more if needed)
  • yellow food coloring
  • black edible markers

  1. Unless your duck eggs comes precooked, boil them for 10 minutes. If they are already cooked remove the shells from the egg, and take the yolk. Add the yolk and the rest of the ingredients into a blender and blend until smooth. Cover and refrigerate the filling until firm. Using a 1 tablespoon measuring spoon, measure out 1 tbsp each of 9 fillings. Place on a flat plate, cover and refrigerate until firm.
  2. Add the yeast into a large bowl, a handful of the flour to feed the yeast, and enough of the warm water to dissolve the yeast. Whisk this together until there are no longer any yeast or flour stuck to the bottom of the bowl. Add in the oil and sugar, whisk this together. Dump in the rest of the flour and mix it together. Gradually adding in the rest of the water, or until it comes together. As it comes together add in the salt. Knead this on the table for 6 minutes until smooth. Place in a clean bowl, covered until doubles in size for 1-3 hours. Time varies, so just keep it up covered until double in size. 
  3. Cut out 9 pieces of parchment paper squares to line the buns later. Printer paper could also be used.
  4. Roll 9 pieces of the dough 29 grams each. This will be the whites of the egg. Roll them out into balls before rolling them out flat. Taking a flat dough tug on the edges to give it egg whites like appearances. Roll out the rest of the 8 pieces of balls and keep it covered loosely to prevent it from getting dry. 
  5. With the rest of the dough, dye it the color yellow, a lot of yellow food dye is needed to thoroughly color this dough. Knead until the color is evenly distributed throughout the dough. Divide the yellow dough into nine equal pieces, and roll into balls. Roll out all the yellow balls and loosely cover with saran wrap. If they touch they’ll stick together, so be sure they’re not touching. Take out the filling from the fridge and wrap each yellow dough around the filling, turning it over to the flat size and shape it into a nicer shaped ball. Place this onto the white dough. Steam this for 15-17 minutes. Using edible markers draw on Gudetama's facial features.


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