I have tried making this Liu Sha Bao since last week and sadly to say I can't get the perfect bun texture for the Liu Sha Bao. I had changed to use the 水仙牌bao flour (there is limited brand available over here) How I wish I can get the Hong Kong Bao Flour here!
The challenge I faced on making the Liu Sha Bao are:
1. The liquid type of filling, which need to be frozen first.
2. Texture of the bun can't turn fluffy as I wish due to the liquid custard in it.
3. Shorter steaming time as not to burst the custard filling.
Anyway, there is still room to improve for the taste of this liquid type custard filling. If you got a good recipe on this Liu Sha Bao, please share with me, I would like to try :)
Recipe for filling and bun is taken from here.