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Recipe details are AI-generated from the video and may contain errors — for reference only.
Add 2 eggs and 100g milk into a small saucepan, whisk well, then add 50g sugar and 1g salt. Sift in 30g cake flour and 30g powdered milk, mix slightly, and finally add 40g unsalted butter.
Watch out
Ensure the liquid is roughly mixed before sifting in the flour, otherwise the flour will form hard lumps that cannot be dissolved.
Move the saucepan to the stove, heat over low heat while constantly whisking until the butter melts and the batter forms clumps at the bottom, continue stirring until the batter clings to the whisk without flowing.
local_fire_departmentlow heatWatch out
Always use low heat and stir constantly, otherwise the batter at the bottom will quickly clump and burn.
Invert the cooked custard filling onto a plate, flatten with a spatula to cool, cover with plastic wrap pressed tightly against the surface, chill in the fridge until no longer hot, then divide into 15 portions of about 20g each, roll into small balls, and cover with plastic wrap.
Watch out
Plastic wrap must touch the surface of the custard filling tightly, otherwise condensation will form and spoil the filling.
Heat 170g lukewarm water in the microwave for 20 seconds, add 2g active dry yeast and stir to dissolve, then pour the yeast water into a large bowl with 300g all purpose flour, add 20g oil, and mix well to form a dough.
Watch out
Water temperature must not exceed 40 degrees Celsius, otherwise it will kill the yeast and prevent the dough from rising.
Transfer the dough to a kneading board and knead continuously for 10 minutes until the surface is smooth and soft, then roll into a long log, cut into pieces of about 30g each, and cover with plastic wrap to prevent drying.
Watch out
Knead with continuous force until completely smooth, otherwise air bubbles will appear on the surface after steaming.
Take a dough piece and fold it inward to round it until smooth and tight, place smooth side down and roll into a wrapper with a thin edge and thick center, place a custard ball in the center, gather and pinch the edges closed with one hand's thumb and the other hand's web, and round with the seam facing down.
Watch out
The seal must be pinched tightly and must not get custard on it, otherwise it will crack and leak during steaming.
Place the buns in a bamboo steamer lined with baking paper, cover and proof for 30 minutes until volume increases by 1.5 times and a gentle press on the surface slowly springs back.
Watch out
Proofing time must be adjusted according to room temperature, over-proofing will cause the buns to collapse and deform.
Be careful of burns when moving or opening a freshly boiled steamer, avoid direct steam contact with hands or face.
Place the steamer on a pot filled with cold water, bring to a boil over high heat, then reduce to medium heat and steam for 12 minutes. After steaming, turn off the heat and let it sit covered for 10 minutes to dissipate the heat before opening.
local_fire_departmenthigh heat to medium heatWatch out
Turn the heat down to medium after the water boils, continuous high heat will cause the buns to blister and burst.
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