Baozi Stuffed with Creamy Custard

1. Put flour, yeast, and sugar into the bread machine.

2. Add 150g of clean water.

3. Activate the dough function until fermentation is complete, and hand over the time to the bread maker.

4. Follow these steps to make custard filling with 60g butter.

5. Put butter in warm water to soften.

Crack four eggs into the bowl.

7. Pour in sugar and milk, stir well.

8. If you happen to have coconut powder at home, you can also add a pack to enhance the fragrance. If you don't have this step at home, you can skip it.

9. Stir evenly.

10. Pour the softened butter into the milk and egg mixture.

11. Continue stirring until completely mixed.

12. Prepare corn starch and low gluten flour.

13. Pour in low gluten flour and corn starch, stir until there are no granules.

14. After sieving, it becomes more delicate.

15. Prepare a flat bottomed pan, brush the pan with oil, and pour in egg yolk batter.

16. Keep the heat low throughout and use a spoon to constantly flip it.

This is the state after two minutes.

18. This is the state after five minutes, stir until fully formed, and when the dough does not stick to the pot, take it out and let it cool.

After cooling, knead into small balls of about 30g each, and the custard filling is ready.

The noodles have also fermented well.

21. Take out and knead the exhaust, knead into long strips, and cut into equal amounts of small noodles.

22. Take a small noodle and flatten it.

Roll it into thin slices and wrap it with egg yolk filling.

24. Use the technique of wrapping buns to wrap it well.

25. Conversely, with the pattern facing downwards and the smooth surface facing upwards.

After all is done, cover the pot and let it ferment for 20 minutes.

27. After fermentation is complete, steam on high heat for 15 minutes. After the time is up, let it simmer for 5 minutes before opening the lid.

28. Finished product. The custard buns are steamed.

29. Finished product, fluffy and soft, with sweet and delicious filling.