material

Milk yellow stuffing

Two eggs

Fresh milk100g

50 grams of sugar (increase or decrease according to personal preference)

30 grams of butter

50 grams of cream

Glutinous rice skin

200g glutinous rice flour

200g of fresh milk

80 grams of sugar

60 grams of flour

Sieve the flour, add it into the custard and stir well.

Steam the egg paste in a pan (open the lid every 5 minutes and stir until cooked), and cool the steamed milk yellow stuffing for later use.

Milk yellow stuffing method

After breaking the eggs, add sugar, fresh milk, butter and whipped cream and mix well.

Sift glutinous rice flour, add fresh milk and sugar, stir well, steam in a pot, and let cool.

The materials are ready, and the next step is to install them.

Take a proper amount of glutinous rice skin and flatten it, then add milk yellow stuffing and wrap it.

The final anti-sticking scheme is to wrap a layer of coconut silk. It's done. !

Freezing in the refrigerator is even more surprising. . . Because I am not very big, I made a lot of stuffing and put it in the refrigerator until the next day to make buns.