All-purpose flour: 250 grams
Yeast powder: 1 teaspoon
Milk Flavor Powder: 1 teaspoon
Milk Powder: 20 grams 1. Preparation process of the milk custard filling: Weigh all the ingredients. 2. Beat the butter until smooth, add sugar in two portions, and beat until light and fluffy. 3. Beat the eggs, then add them in three portions, stirring well after each addition. 4. Pour in water and mix evenly with the egg yolk batter. 5. Combine the wheat starch, milk powder, custard powder, and milk flavor powder, then sift them into the egg yolk batter and stir evenly. 6. Place the well-mixed egg yolk batter into a steamer. Add water to the steamer and steam over low heat. 7. Steam until the egg yolk batter changes from a thin consistency to a thick, clumpy state, then turn off the heat. 8. Press the steamed egg yolk batter through a sieve using a spoon.9. Press the mixture through a sieve to form a paste. 10. Use a scraper to remove the sieved custard mixture. 11. After all is sieved, transfer to a container. 12. Dough and bun wrapping process: Dissolve dry yeast in warm water until small bubbles form. 13. Mix flour with baking powder and a small amount of white sugar evenly. 14. Pour in the yeast water, stir with chopsticks, and knead into a smooth dough. 15. Let it ferment in a warm place (room temperature is acceptable) for about one hour until it doubles in size, with a honeycomb structure visible when lifted. 16. Remove the fermented dough, knead to expel internal gas, roll into a long strip, and cut into equal portions (I cut 8 pieces, which become large after steaming). 17. Flatten each dough piece in sequence.
18. Roll the dough into a round, flat shape, but do not roll it too thin. 19. Divide the custard filling into the same number of portions as the dough pieces. 20. Wrap the filling into the dough wrapper. 21. When wrapping, start from one end and work toward the other, pleating the wrapper like a stuffed bun to form a flower-like pattern. 22. Then place the wrapped bun with the pleated side facing down on the work surface. 23. Gently roll the bun between both hands in a clockwise direction a few times to form a near-round shape (since the other hand is taking the photo, only one hand is used here, haha). 24. Steaming method: Pour cold water into the steamer, place the steaming rack on top, and line the rack with a damp cloth. Arrange the buns on the damp cloth and let them rest for about 8 minutes. Turn on the heat and steam for a total of 20–25 minutes. Once the water boils, reduce the heat to medium. Importantly, after turning off the heat, wait for 3 minutes before lifting the lid to prevent the buns from shrinking due to sudden temperature change. Decoration: Freely drizzle some chocolate on top to make the dimsum look more lively and full of character!
