The custard in custard buns is made from fresh eggs, adding an appropriate amount of sugar, milk, flour and butter to beat the bubbles, then filtering and steaming. Custard buns, also known as custard buns, have a rich aroma of milk and egg yolk. They are a traditional local snack in Guangdong Province and are Cantonese-style desserts. Cantonese people have the habit of drinking morning tea, and they will light a basket when drinking morning tea.

Steps for making custard buns:

1. Put 2G of dry baking powder into 50 ml of warm water (bubbles will appear on the surface after 10 minutes).

2. Put ingredients B into the non-stick milk pot in order, stir briefly and then add mixture A. Stir and cook over medium heat. When the mixture solidifies and turns into a solid, remove from the heat and add C and stir. Mix evenly, cool slightly, cover and refrigerate, and serve as filling.

3. Mix the flour and baking powder sugar evenly, add baking powder water and milk, and knead until the dough is smooth and not sticky.

4. Put the dough into a bowl twice its size, seal it with plastic wrap, and poke a few holes in the plastic wrap with a fork. Leave in a warm place for about 40 minutes, or until the dough rises to the size of the entire bowl, then take it out. Knead the dough until smooth, and then cut it into 8 equal parts with a knife (the dough will not stick to the knife surface if it is successfully made).

5. Take the filling out of the refrigerator, knead it evenly, and cut it into 8 equal parts with a knife.

6. Roll each equal portion of dough into a round shape, wrap the filling in it, fold it in half and pinch the edges, just like making dumplings.

7. After 10 minutes, add cold water to the pot, put the buns into the steamer, and steam over high heat for 20-25 minutes.

According to individual tastes, the ingredients of the fillings can be increased, decreased, or replaced.