Two eggs, two spoonfuls of sugar (with cream filling), four spoonfuls of starch, two spoonfuls of edible oil (with cream filling), three spoonfuls of milk powder, 200g of common flour, half a spoonful of sugar (with dough), 70-80g of water, one spoonful of edible oil (with dough) and 3g of yeast (one teaspoon).

-Steps-

1. Break an egg and separate the egg white from the yolk.

3. Break an egg and pour it into the bowl with the yolk. One whole egg and one yolk are used to make cream filling, and the rest of the egg white is used to knead dough.

4. Add two tablespoons of sugar to the bowl with egg yolk. Spoons are Chinese spoons that are usually used to drink soup. The following spoons are all of the same dosage.

5. Add two tablespoons of cooking oil to the bowl with egg yolk. Theoretically, any edible oil can be used, but oils such as peanut oil and soybean oil have smells. If you don't reject these smells, you can use them. I use tasteless corn oil.

6. Stir the egg yolk evenly with a hand blender. Chopsticks don't need an eggbeater.

7. Add three tablespoons of milk powder. If you like rich milk, you can add an extra tablespoon.

8. Add four tablespoons of starch. Starch is raw flour for cooking, and some people call it bean flour, which is divided into potato starch, wheat starch and pea starch. You can use the chestnut commonly used in Guangdong. I use ordinary starch to cook it thick.

9. Beat the egg yolk again. After adding the powder, stir until there are no powder particles, so that the milk yellow filling tastes good. I tasted this step, it was not very sweet, and the sweetness was just right after heating and evaporation.

10. Heat the bowl with egg yolk water. I deliberately recorded the time and heated it for ten minutes. During the whole process, the egg liquid will go through a process from thin to thick, especially in the first few minutes. Don't lose heart at this time, keep stirring and heating, and you will succeed.

1 1. After the egg liquid begins to thicken, stir it frequently to avoid powder caking. Heat until the cream filling can be lifted by hand whisk.

12. Put the heated cream filling into cold water to cool. The cooled cream filling will not stick to your hands, and the color will deepen. The formula can be made into 8 kinds of cream fillings.

13. Add half a tablespoon of sugar and one tablespoon of cooking oil to the remaining egg whites, and stir well with an egg beater or chopsticks. Adding egg white and oil can reduce the gluten of dough and make the finished product softer.

14. Pour ordinary flour into a bowl and add dry yeast. In the recipe, flour is given as a reference dose. In fact, I use flour and yeast directly, without weighing, and the final dosage is just right. The reference experience should be about 200g.

15. Pour the egg liquid into the flour, stir it evenly with chopsticks, and stir the flour into flour wadding. One egg white is not enough to knead into dough, and extra water is needed. Please add a small amount of water several times until there is no dry flour at the bottom of the bowl and it becomes flour floc. Ordinary flour sold in supermarkets is mostly medium gluten flour, and the water consumption is generally half of that of flour. You can refer to it

16. Flour flocs are aggregated and kneaded into coarse dough, covered with a wet cloth or cover, and proofed for one hour. In the process of proofing, the dough will form gluten, which can improve the efficiency of kneading dough in the later stage.

17. Knead the fermented dough into smooth dough.

18. Divide the kneaded dough into 8 small portions. After kneading the dough in place and dividing it into small portions, you can see that the texture of the dough section is uniform and there are no air holes and bubbles, so that the finished product is smooth and beautiful.

19. The cooled cream filling is divided into 8 portions. If you still feel sticky, you can get some cold water on your hands.

20. Squeeze a small dose, round, and add cream stuffing. If you are not skilled in making buns, you can put less cream stuffing, or freeze the cream stuffing for two hours before using it. I use it directly to wrap stuffing.

2 1. Close and pinch, and place downward and circularly.

22. Put the wrapped cream steamed buns in a steamer, wake them for 20-30 minutes, then put them in a steamer and steam them with high fire, and steam them with low fire for about 10 minute. Don't open the steamed stuffed bun in a hurry, turn it off for a few minutes before opening it, to avoid the sudden contraction of the steamed stuffed bun skin when it is cold.