Fluffy Creamy Custard Buns

Crack 3 egg yolks into a bowl, add 60g sugar, and whisk until smooth and pale yellow. Sift in 20g cornstarch and 20g cake flour, mixing well without lumps. Gradually pour in 200g milk while whisking continuously until smooth.

Melt 45g unsalted butter in a pan over medium-low heat. Pour in the custard batter and stir continuously with a spatula, cooking until the custard thickens into a smooth, cohesive dough mass that pulls away from the pan. Transfer to a container, press plastic wrap directly onto the surface, and chill in the refrigerator for about 2 hours.

Mix 210g lukewarm milk with 25g sugar and 4g instant yeast until dissolved and slightly foamy. Pour the mixture gradually into 350g all-purpose flour, stirring to form a ragged dough. Add 15g cooking oil, then knead by hand and on a work surface until smooth and elastic.

Roll the dough into a long log and divide it into 14 equal parts (about 41g each). Round each piece into a smooth small ball and cover with plastic wrap to prevent drying.

Take the chilled custard filling from the refrigerator, roll it into a log, and divide it into 14 equal parts (about 25g each). Round each piece into a ball and cover.

Flatten a dough ball and roll it with a rolling pin into a circular wrapper with a thick center and thin edges. Place a custard ball in the center, wrap and pleat the edges to seal completely, then place on a piece of parchment paper.

Arrange the assembled buns inside the steamer basket, cover with the lid, and let them undergo final proofing for about 60 minutes until light and fluffy.

Bring water to a boil, place the steamer on top, and steam for 10 minutes. Turn off the heat and let them simmer for 5 minutes without opening the lid before removing.