Salted Egg Yolk Bao: Top Picks for Molten Lava Buns

Dreaming of that unique, comforting flavour of a salted egg yolk bao without having to step into a dim sum restaurant?? This small steamed bun, known as liu sha bao, captivates with its striking contrast between a fluffy dough and a molten, sweet-and-savoury core. But with the growing selection of frozen dim sum, it can be hard to navigate the options and choose a product that truly delivers on its promise.

As the head of product selection at Joybuy, my mission is to guide you through the jungle of available options. This guide offers our expert tips for choosing your buns and a curated selection of products for an authentic, gourmet experience right from your own kitchen.

How to Choose the Best Bao: Our Tips for Restaurant-Quality Results

To rediscover the pleasure of an excellent molten-core bao, here are the key criteria to look out for.

1. The Balance of Flavours: The Secret to the Molten Core

The magic of the liu sha bao lies in its filling. A quality product must offer a perfect balance between the umami richness of the salted egg yolk and the sweetness of the cream. Texture is also crucial?: it needs to be liquid enough to create that "lava" effect when cut open, without being overly greasy. A quick look at the ingredients list is often revealing?: the presence of real salted egg yolk powder is a sign of quality.

2. The Dough's Texture: Classic or Modern?

Traditionally, the baozi is a white, soft, and airy bun. Recently, however, we've seen a rise in versions made with bamboo charcoal dough. Beyond its spectacular look with its deep black colour, this dough often offers a slightly denser texture and a very subtle taste that pairs wonderfully with the filling. Your choice will depend on your preference?: the authenticity of a classic white dough or the originality of a modern charcoal version.

3. Preparation: The Simplicity of Steaming

The vast majority of frozen salted egg yolk bao are designed to be steamed. This is the method that guarantees the best results?: a perfectly hydrated, fluffy dough and a core heated just enough to become molten. Cooking usually takes only 8 to 12 minutes, making it an ultra-convenient option for breakfast, dessert, or a gourmet snack.

Salted Egg Yolk Bao Picks

Here are a few products we've selected for their quality and their promise of an authentic at-home tasting experience.

Guanhua yipin Black Gold Lava Bun 240?g

What sets it apart This version stands out with its elegant aesthetic, featuring a black bamboo charcoal dough highlighted with a golden touch. The brand highlights a particularly generous filling ratio (55% of the product), promising a molten core and a pronounced salted egg yolk flavour.

Highlights:

• Black dough with bamboo charcoal powder for a modern look.
• Filling makes up 55% of the total weight for an extra-molten core.
• A balance between the salty taste of the egg yolk and the sweetness of butter and milk.
• Quick to steam in 8 to 10 minutes.

Best for: Those looking for a contemporary visual and tasting experience, who appreciate an abundant and rich filling.

FRESHASIA Salted Yolk Custard Bun 240?g

What sets it apart Freshasia also offers a version with black bamboo charcoal dough. The recipe focuses on authentic taste, seeking to replicate the flavour found in Hong Kong tea houses. The ultra-generous filling makes up 60% of the product (including 8% salted egg yolk), creating a truly spectacular molten effect.

Highlights:

• Very generous filling (60% of the product).
• Flavour designed to evoke the authenticity of Hong Kong dim sum.
• Soft, elastic dough that contrasts with the liquid core.
• Convenient individual packaging to maintain freshness.

Best for: Fans of authentic flavours who want to experience the specific taste of restaurant-style liu sha bao and prefer a very liquid core.

Sanquan Egg Yolk Bun 360?g

What sets it apart Sanquan opts for tradition with a custard bun featuring a classic, fluffy white dough. Unlike the other two, this one has a sweeter egg cream (custard) filling that is less focused on the savoury side. It's an excellent entry point for those new to filled steamed buns.

Highlights:

• Classic white dough that is very soft and light.
• Sweet and creamy flavour, closer to a traditional dessert.
• Generous 360?g format.
• An ideal option for those who prefer a sweet filling without the pronounced salty note.

Best for: Purists of the classic white baozi and those who prefer a classic, sweet, and smooth custard-style filling over the intensity of salted egg yolk.

Want to Explore Other Flavours?

If the sweet-and-savoury combination of salted egg yolk isn't for you, or if you simply want to explore other gourmet horizons, our sweet cream category features a vast selection of Asian buns and desserts. There you'll find other types of filled baozi, mochi, and many other delicacies.

Discover our selection of sweet cream desserts

Frequently Asked Questions (FAQ)

How do you cook frozen salted egg yolk bao?

The ideal method is steaming. Place the still-frozen buns in a steamer basket over a pot of simmering water. Let them cook for 8 to 12 minutes, according to the package instructions. Remember to leave some space between each bun so they can expand without touching.

What is the difference between a liu sha bao and a nai wong bao (custard bun)?

Liu sha bao specifically refers to the salted egg yolk bao with a molten core. Its filling is liquid and combines sweet and savoury flavours. The nai wong bao, or custard bun, contains an egg cream filling (custard) that is primarily sweet and has a consistency closer to a pastry cream, which is generally less runny.

Can you reheat baozi in the microwave?

It's possible, but it's not the ideal method. For a quick fix, you can wrap the bun in a damp paper towel and microwave it in 20 to 30-second intervals. Be aware, however, that this method tends to dry out and harden the dough. Steaming remains by far the best option to achieve a fluffy texture and a perfectly molten core.