How to make custard buns

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  1.I used slow-produced eggs from a farm.Crack two eggs into a bowl and take out the yolks.Place separately in a large bowl, using only the egg yolks.

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  2. Add fine sugar, low-gluten flour and cornstarch to a large bowl containing egg yolks And milk powder, first add a small amount of milk.

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  3. Stir thoroughly with a manual egg beater until it becomes a thin batter.

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  4. Add the remaining milk and continue to beat evenly.

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  5. Butter melts into liquid butter through water.

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  6.Finally add liquid butter.

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  7. Stir evenly.

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  8. Sieve the resulting liquid mixture into a saucepan.

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  9. Heat the pot over medium heat and stir continuously with a silicone spatula.(The liquid will thicken little by little from the bottom of the pot, so stir frequently to make them heat evenly)

• 10.Until the liquid in the pot boils completely and turns into a thick filling, set it aside to cool.

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  11.When cool to warm, divide it evenly into 10 portions.

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  12.Mix all-purpose flour and dry yeast evenly.

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  13. Add water, stir into cotton wool, and knead into a smooth dough (knead seven or eight times vigorously minute).Divide the dough into 10 portions, roll into balls, cover with plastic wrap and let rest for about 10 minutes.

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  14.Use a rolling pin to roll the relaxed dough into a bun skin shape, and put on a portion Custard filling.

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  15.Pinch the seam tightly like a bun, with the seam facing down, and make a custard bun alright.

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  16. Do everything in turn.Cover with a damp cloth and place in a warm place to ferment for about 35 minutes, allowing the dough to ferment to 1.5 times its original size.

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  17.Put the raw egg custard buns into the steamer and close the lid.Steam over high heat for 15 minutes and simmer for 3 minutes (to prevent the buns from collapsing).

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  18.A delicious custard bun is ready.

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  19. The skin is soft and the filling is slightly sweet.It is best eaten while it is hot!