Custard Bun-Milk Yolk Buns

In a small bowl, combine egg yolk, custard powder, wheat starch, milk, milk powder, and sugar. Stir evenly, then add the butter and continue to stir until there are no particles.

Sift it and heat it over low heat. Keep stirring until well mixed. You can taste the filling for some adjustment if necessary at this step.

Remove off heat and turn the filling over and over again until it can form a smooth ball and everything is well incorporated.

Set aside to cool down and then place the custard filling in fridge for at least 1 hour (depending on the temperature)or until hardened. So you can shape the fillings easily.

Add sugar, salt, yeast, vegetable cooking oil, and warm water to the flour. Knead it until it turns into a smooth and elastic dough.

Brush some oil on a large bowl and transfer the dough for the proofing. Wait for 2-3 hours until the dough is doubled in size.

When the dough is doubled in size, transfer to a slightly floured board and pinch the air out. Please knead forcefully for a smooth surface. And then roll into a long log; cut the log into 12 equal portions. At the same time, divide the custard filling into 12 equal portions and shape each one to a ball (make the assembling process much easier)

Take one portion out, press down slightly and then roll to a around wrappers around 8 to 10 cm in diameter. Make the edges thinner than the center.

Place on portion of the filling on the round wrapper and then seal completely. Repeat the process to finish all the buns.

Set up the steamer and let the buns reset for around 10 to 15 minutes with lid covered.

Steam on high heat for around 15 minute to 20 minutes. Turn off the fire, wait for 5 minutes before uncovering and enjoying.